📝 About This Recipe
Transport your taste buds to the heart of the Caribbean with these incredibly satisfying Yuca Fries, a starchy, nutty alternative to the classic potato. Boiled until tender and then fried to a shatteringly crisp golden-brown, these 'yuca fritas' offer a unique texture that is fluffy on the inside and crunchy on the outside. Paired with a zesty, citrus-infused garlic Mojo sauce, this appetizer is a masterclass in balancing earthy sweetness with sharp, aromatic brightness.
🥗 Ingredients
The Yuca
- 2 pounds Fresh Yuca (Cassava) root (peeled and cut into 4-inch chunks)
- 2 tablespoons Kosher salt (for boiling water)
- 3 cups Vegetable oil (for deep frying; use a high-smoke point oil like canola or peanut)
- 1 teaspoon Flaky sea salt (for finishing)
The Mojo Garlic Sauce
- 6 pieces Garlic cloves (peeled and finely minced or pressed)
- 1/2 cup Extra virgin olive oil (high quality for best flavor)
- 2 tablespoons Lime juice (freshly squeezed)
- 1 tablespoon Orange juice (freshly squeezed; adds a hint of sweetness)
- 1/4 teaspoon Cumin (ground)
- 1/2 teaspoon Salt and Black Pepper (to taste)
- 1 tablespoon Fresh cilantro (finely chopped)
👨🍳 Instructions
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1
Prepare the yuca by cutting off the ends. Slice the waxy skin off using a sharp knife or a heavy-duty vegetable peeler until the white flesh is completely exposed.
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2
Place the yuca chunks in a large pot and cover with cold water by at least 2 inches. Add the 2 tablespoons of kosher salt.
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3
Bring the water to a boil over high heat. Once boiling, reduce to a simmer and cook for 20-25 minutes, or until the yuca is fork-tender but not falling apart.
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4
While the yuca boils, prepare the garlic sauce. In a small saucepan, heat the olive oil over low heat. Add the minced garlic and cook gently for 2-3 minutes until fragrant but not browned.
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5
Remove the garlic oil from heat. Whisk in the lime juice, orange juice, cumin, salt, pepper, and cilantro. Set aside to let the flavors infuse.
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6
Drain the cooked yuca and let it cool slightly. Once cool enough to handle, cut each chunk into thick baton shapes (fries).
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7
Crucial step: Locate the woody, fibrous core in the center of the yuca pieces and pull it out; it looks like a small stick and is unpleasant to eat.
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8
Pat the yuca batons completely dry with paper towels. Any moisture will cause the oil to splatter and prevent a crispy crust.
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9
In a heavy-bottomed skillet or Dutch oven, heat the vegetable oil to 350°F (175°C).
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10
Carefully lower the yuca pieces into the hot oil in batches, being careful not to overcrowd the pan.
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11
Fry for 4-6 minutes, turning occasionally, until the fries are a beautiful light golden brown and noticeably crisp on the edges.
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12
Use a slotted spoon to transfer the fries to a wire rack or a plate lined with paper towels to drain.
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13
Immediately sprinkle with flaky sea salt while the fries are still hot so the salt adheres.
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14
Serve the hot yuca fries on a platter with the garlic Mojo sauce in a bowl on the side for dipping.
💡 Chef's Tips
Always remove the woody core after boiling; it’s the hallmark of a professionally prepared yuca dish. For the ultimate crunch, let the boiled yuca air dry for 10 minutes before frying. If you prefer a creamier sauce, whisk 2 tablespoons of mayonnaise into the Mojo mixture once it has cooled. Don't let the garlic brown in the oil or it will turn bitter; keep the heat very low. You can boil the yuca a day in advance and keep it refrigerated until you are ready to fry and serve.
🍽️ Serving Suggestions
Pair with a cold, crisp Lager or a refreshing Mojito to cut through the richness. Serve alongside grilled steak or 'Pollo a la Brasa' for a complete Latin-inspired feast. Add a side of pickled red onions to provide a bright, acidic contrast to the starchy fries. Use any leftover garlic sauce as a marinade for shrimp or chicken.