Yuca Fries
Yuca fries are an easy and delicious side dish that you can serve with almost any meal. Learn how to make them here.
Servings: 4 servings
Calories: 272kcal
Equipment
Ingredients
- 1 ½ pounds yuca, fresh or frozen
- 1 teaspoon salt
- 5 cups water
- 2 cups vegetable oil, for frying
- Spicy Aioli, for serving (optional)
Instructions
- Peel the yuca and cut it in half lengthwise. Remove the stem from the center and discard. (Skip this step if using frozen yuca)
- Place yuca into a medium-sized pot. Pour in water and salt. Bring to a boil and cook over medium-high heat for 15-20 minutes, or until tender (test by poking with a fork). Remove the yuca from the water.
- Pat the yuca dry with paper towels. Cut them into long pieces about 2-3 inches long and ½ inch thick.
- Heat the oil in a medium skillet over medium-high heat. Fry the yuca for about 2-3 minutes on each side, or until crispy and golden brown. Transfer to a plate lined with a paper towel to remove excess grease.
- Serve warm with spicy aioli sauce for dipping.
Notes
- I like to boil the yuca before frying it to ensure a soft center. But you can fry the yuca without boiling it. Simply lower the heat to medium when frying to make sure they cook through.
- Be sure to pat the yuca dry with paper towels before frying to avoid oil splatters.
- To bake the yuca instead of frying it, place the yuca fingers on a baking sheet coated with oil spray and bake at 425 degrees for about 20-25 minutes, or until golden brown, turning halfway through.
Nutrition
Calories: 272kcal | Carbohydrates: 65g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 620mg | Potassium: 461mg | Fiber: 3g | Sugar: 3g | Vitamin A: 22IU | Vitamin C: 35mg | Calcium: 36mg | Iron: 0.5mg