📝 About This Recipe
Discover the soul of Latin American street food with these irresistibly crunchy yuca fries, a starchy and satisfying alternative to the standard potato. By parboiling the cassava before air-frying, we achieve a glass-like exterior crunch while maintaining a creamy, melt-in-your-mouth interior. Paired with a vibrant, garlic-forward cilantro mojo, these fries are a masterclass in texture and bold, tropical flavor.
🥗 Ingredients
The Yuca
- 2 pounds Fresh Yuca (Cassava) root (firm, with no soft spots or dark cracks)
- 1 tablespoon Sea Salt (for the boiling water)
- 2 tablespoons Avocado oil or Grapeseed oil (high smoke point oils work best)
- 1/2 teaspoon Smoked Paprika (for a hint of color and woodsy flavor)
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Fine Sea Salt (for seasoning after air-frying)
Cilantro-Lime Mojo Dipping Sauce
- 1/2 cup Mayonnaise (or Greek yogurt for a lighter version)
- 1 cup Fresh Cilantro (tightly packed, stems removed)
- 2 cloves Garlic (peeled and smashed)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1/4 teaspoon Cumin (ground)
- 1 tablespoon Extra Virgin Olive Oil
- 1/4 teaspoon Kosher Salt (to taste)
👨🍳 Instructions
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1
Prepare the yuca by cutting off the ends. Slice the root into 3-inch long cylinders. Using a sharp knife, make a shallow lengthwise cut through the thick brown bark and the pinkish inner layer.
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2
Carefully wedge your thumb or a spoon under the skin to peel it away in large strips. The white flesh should be completely exposed and free of any brown residue.
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3
Place the peeled yuca cylinders into a large pot and cover with cold water. Add 1 tablespoon of sea salt.
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4
Bring the water to a boil, then reduce to a simmer. Cook for 15-20 minutes until the yuca is fork-tender but not falling apart. It should look slightly translucent.
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5
Drain the yuca and let it cool for 5 minutes. While cooling, slice each cylinder in half lengthwise to reveal the woody core string running through the center. Remove and discard this string.
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6
Cut the yuca into uniform batons, approximately 3/4-inch thick, resembling thick steak fries.
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7
Pat the yuca fries thoroughly dry with paper towels. Removing excess moisture is the secret to a crispy exterior.
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8
In a large bowl, toss the yuca batons with the avocado oil, garlic powder, and smoked paprika until evenly coated.
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9
Preheat your air fryer to 400°F (200°C) for 3 minutes.
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10
Arrange the fries in the air fryer basket in a single layer, ensuring they aren't overcrowded. You may need to cook in two batches.
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11
Air fry for 15-20 minutes, shaking the basket every 5-7 minutes. Cook until the edges are deeply golden brown and the texture is crispy.
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12
While the fries cook, make the sauce: combine mayonnaise, cilantro, garlic, lime juice, cumin, and olive oil in a blender or food processor. Pulse until smooth and vibrant green.
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13
Remove the fries from the air fryer and immediately sprinkle with the fine sea salt while still hot.
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14
Serve immediately on a warm platter with the cilantro-lime mojo on the side for dipping.
💡 Chef's Tips
Always remove the woody core from the center of the yuca; it is fibrous and unpleasant to eat. Don't skip the boiling step; air frying raw yuca will result in a tough, dry texture rather than a creamy one. Ensure the yuca is bone-dry before adding oil; moisture is the enemy of the 'crunch' in an air fryer. If using frozen yuca, you still need to parboil it for about 10 minutes to ensure the starch is properly hydrated. For extra crunch, lightly rough up the edges of the boiled yuca with a fork before oiling to create more surface area.
🍽️ Serving Suggestions
Pair with a cold glass of Papaya juice or a classic Mojito for a tropical vibe. Serve alongside Grilled Flank Steak (Churrasco) for a complete Latin-inspired feast. Use as a base for 'Yuca Nachos' by topping with black beans, pickled onions, and crumbled queso fresco. Great as a side to a spicy Caribbean Jerk Chicken. Serve with an extra side of Huancaina (Peruvian cheese sauce) for a different flavor profile.