Yuca fries are an easy and delicious side dish that you can serve with almost any meal. Learn how to make this recipe here.
From regular french fries to sweet potato fries or home fries, there are so many different types of fries out there. But one underrated type of fry that is very common among Latin American cuisine, especially in the Dominican Republic is yuca fries, or cassava fries.
By now you probably already know how much I love yuca and really cooking with it i something I do often. You can try my arepitas de yuca (yuca fritters) or boiled yuca with onions as well, and you’ll understand why yuca is my favorite.
Why You’ll Love This Recipe
This fried yuca is both fluffy and crunchy. If you’ve tried my recipe for yuca fritters, you understand a little bit of what I’m talking about. But this dish, just like regular fries, are super enjoyable as a side dish with foods such as burgers, steak, or a sandwich. Yuca fries are also a bit larger than regular fries which makes them all the more fun and possibly a bit more filling too. So if you’re a big fan of fries, you’ll definitely enjoy this dish.
Ingredients
- Yuca – You can use fresh or frozen yuca to make this recipe. The frozen yuca comes already peeled and cut into large chunks so it makes the prep way easier since you won’t have to peel the yuca.
- Salt – For flavor!
- Vegetable oil – Used for frying. You can also fry the yuca in corn or avocado oil if you prefer.
- Spicy aioli – I made a delicious spicy aioli for dipping and it pairs so well with the yuca fries. Yum!
Step-by-Steps Instructions
Prep the ingredients. Peel the yuca and cut it in half lengthwise. Remove the stem from the center and discard it. (Skip this step if using frozen yuca).
Boil the yuca. Boil the yuca in plenty of water with salt until tender. Test if the yuca is tender by poking it with a fork.
Fry the yuca. Cut the yuca into finger-like pieces of about 2-3 inches in length and ½ inch thick. Fry in hot oil until crispy and golden brown. Be sure to pat the yuca dry with paper towels before frying to avoid any oil splatters. You don’t want to get burned. Remove the yuca from the oil and place them on a plate lined with a paper towel to remove any extra oil.
Serving Suggestions
This yuca fries recipe is a great side dish that can be enjoyed in many different ways. I like to serve them with a delicious spicy aioli sauce for dipping.
Also, whatever you enjoy eating regular fries with, try substituting with yuca fries instead. You could also try it alongside a burger like my Dominican Chimichurri Burger or Queso Burger. You can also enjoy it with a plate of steak or my Churrasco Pizza with Chimichurri Sauce.
Storage Tips
Looking to store your yuca fries? I got you! If you’re aiming to go back to your yuca fries within the week, I recommend storing your yuca fries in the refrigerator in an airtight container, which can do well for up to 4 days before going bad.
If you’re looking to store your fries for a longer period of time, you can instead store your yuca fries in the freezer the same way you would regular fries. Prior to putting them in a container or freezer-safe bag, flash freeze them in a single layer on a sheet pan.
Frequently Asked Questions
How does yuca taste like?
If you’re unfamiliar with yuca, it is a starchy root vegetable or tuber with a waxy outer skin and a starchy center. It is native to South, Central America, and the Caribbean, and it is often used in Latin American dishes. Yuca is much starchier and chewier than potatoes and actually has a lighter flavor than that of potatoes, which is described as a bit nutty yet somewhat sweet.
If you want to learn more about yuca, be sure to check out my complete yuca guide for more details on this delicious tuber.
Can I make yuca fries in the oven?
Yes! To make yuca fries in the oven, continue to follow the recipe, but instead of transferring the yuca fries to the stovetop, you’d transfer them to the oven. Preheat the oven to 425º F and bake for 20 -25 minutes or until slightly brown. Be sure to turn the fries twice.
What else can you use yuca root for?
Similar to potatoes, yuca root is incredibly versatile. I’ve put together other recipes involving yuca root such as yuca fritters or arepitas de yuca, cheese stuffed fried yuca balls, and boiled yuca with sauté onions. Yuca root is also commonly enjoyed in soups like my slow cooker chicken noodle soup or sanchocho.
Recipe Notes and Tips
- 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.
Other Recipes You’ll Love
- Yuca Fritters (Arepitas de Yuca)
- Boiled Yuca with Sauté Onions
- Cheese Stuffed Fried Yuca Balls & Cilantro Dressing
Yuca Fries
Author: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
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
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