Yuca Fries – Immaculate Bites

What is Yuca (Cassava)?

Yuca is a tuberous starchy root grown in most tropical countries (African, Latin, and Asian). Nigeria produces the most cassava in the world, maybe because this root requires very little water to grow. It is readily available in most Latin stores and even in the major supermarkets here in America.

Because of its high nutrient contents, including carbohydrates, fiber, potassium, calcium, iron, and vitamins A, B, and C, it has become one of the most sought alternative foods for people who want to lose weight. It’s filling, keeping people’s appetites in check longer.

Recipe Ingredients

You can make this fantastic Caribbean cassava (yuca) fries with only 5 ingredients or make it two if using pre-blended seasoning. Oh yes!

1. Yuca or Cassava – A high-carb root that is absolutely delicious. Aside from being nutritious, it is toxic when raw. So please make sure to always cook it properly, and it’ll be safe to eat. Ghana yams will also work for this recipe.
2. Seasoning – As you may know, cassava tastes a little bland. So I added garlic, sugar, salt, and parsley to add more flavor, making our yuca fries more delicious and enjoyable to eat.

How to Make Yuca Fries

Prep the Cassava

• Halve the Cassava – Cut both ends of the cassava and then cut it in half. (Photos 1)
• Peel – Make a shallow cut into the cassava’s skin and gradually work your knife between it and the flesh to remove the skin. (Photo 2)
• Cut and Rinse – Cut them into desired shapes, remove the tap root, rinse, and place the yuca in a pot with salt, sugar, and water, just enough to barely cover it. (Photos 3-5)
• Boil and Drain – Bring the pot to a boil and cook on medium heat until the yuca is fork tender. Don’t overcook it. Then drain the water from the cooked cassava. (Photos 7)

Make the Yuca Fries

• Get Ready – Line a baking sheet with foil or parchment paper and place the cassava in a single layer. (Photo 8)
• Season – Sprinkle with garlic and parsley and coat the cassava with cooking spray or oil.
• Bake – Place in a preheated 425℉/220℃ and bake for 20 minutes or until slightly brown, turning once.
• Serve – Serve warm with your favorite hot sauce or aioli.

Recipe Variations

1. One of my readers suggested boiling the cassava with coconut milk, water, salt, pepper, cumin, and coriander, then frying them afterward. It already sounds heavenly and tasty, though I haven’t tried it yet.
2. Other than salt and pepper, you can also season these baked yuca fries with a more complex mix of herbs and spices. Such as Creole, taco, blackened, or all-purpose seasonings. 😉

Tips and Tricks

1. Don’t forget to salt the water to add flavor.
2. Cut them as evenly as possible in a similar size, so they’ll cook evenly and look more pleasing.
3. You can also fry them, but oil with a high smoke point will do a better job. Corn, peanut, canola, and avocado oil can handle high heat.
4. To skip the peeling and cutting part, you may opt to buy frozen yuca instead. You can usually find them in grocery stores with an international frozen food section. Boil them directly, then fry or bake as instructed.

Make-Ahead Instructions

Yuca fries are best enjoyed nice and hot fresh from the oven. But cutting and peeling them might be a little time-consuming, especially when working in big batches.

Raw – However, you can cut and peel them, then refrigerate them covered in a water-filled container for a few days. But you’ll want to change the water daily to keep them fresh. Alternatively, you can freeze them in a resealable bag for a few months. And when you’re ready to serve, proceed to boiling and baking as instructed.

Cooked – You can also boil them a couple of days ahead and refrigerate them in an airtight container or freeze them once cooled. Then bake them according to the instructions when you’re ready for a quick, healthy snack. 😉

Serving and Storage Instructions

You’ll also enjoy this healthy alternative with luscious dips and sauces. Honey mustard, aioli, homemade BBQ sauce, ketchup, and mayo are excellent choices for starters. In comparison, remoulade sauce and tartar sauce will surely take your snacking experience to a whole new level of deliciousness.

We rarely have leftovers of this yummy treat, but sometimes they’re inevitable, especially on special occasions where you serve a LOT of food. To store the leftover yuca fries, transfer them to an airtight container and keep them in the fridge for three days. Blast-freeze them lined in a baking tray covered with a cling wrap. Once frozen, transfer the yuca fries to a freezer-safe bag for up to three months.

Reheat fries in a preheated 350℉/177℃ oven for 10-15 minutes or until warmed through. Or you can toast them for 5-7 minutes in an air fryer. There is no need to thaw if frozen, although you might want to add 2-3 minutes to the cooking time.

FAQs

What to Serve with Yuca Fries

A good yuca fries dipping sauce is always a welcome addition. Remoulade, aioli, and homemade mayo are always good choices. They also go well with these exquisite sandwiches below for a complete comfort food deluxe.

More Crave-Worthy Snack Recipes to Try

Conclusion

Yuca fries are as healthy and tasty as regular fries, making them an excellent alternative. How do you like to make yuca? Let me know in the comments! ❤️

Watch How to Make It

This blog post was originally published in March 2013 and has been updated with additional tips and a video.