📝 About This Recipe
A beloved staple across Latin America and the Caribbean, Yuca Fries (or Casabe Frito) offer a delightful twist on the classic potato fry with a denser, more satisfying crunch and a subtle nutty sweetness. These golden batons are first parboiled to achieve a fluffy, starchy interior and then deep-fried to create a shatteringly crisp exterior that holds up beautifully to bold dips. Paired with a vibrant, garlicky cilantro-lime mojo, this dish is a masterclass in contrasting textures and bright, tropical flavors.
🥗 Ingredients
The Yuca
- 2 pounds Fresh Yuca Root (firm, with no soft spots or dark streaks when cut)
- 2 tablespoons Kosher Salt (for the boiling water)
- 1 quart Vegetable or Canola Oil (for deep frying)
Cilantro-Lime Mojo Sauce
- 1/2 cup Mayonnaise (full fat preferred for creaminess)
- 1 cup Fresh Cilantro (packed leaves and tender stems)
- 3 cloves Garlic (peeled and smashed)
- 2 tablespoons Lime Juice (freshly squeezed)
- 1/2 piece Jalapeño (seeded for mild heat, or with seeds for extra kick)
- 2 tablespoons Extra Virgin Olive Oil
- 1/4 teaspoon Cumin (ground)
- 1/2 teaspoon Salt and Black Pepper (to taste)
Finishing Touches
- 1 teaspoon Flaky Sea Salt (for garnishing)
- 1/2 teaspoon Smoked Paprika (for a hint of color and smoke)
- 1 piece Fresh Lime Wedges (cut into 4-6 wedges)
👨🍳 Instructions
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1
Prepare the yuca by cutting off the tapered ends. Slice the root into 3-inch long cylinders.
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2
Score the thick, waxy brown skin of each cylinder lengthwise with a sharp knife, then use your thumb or a spoon to peel away both the brown bark and the thick pinkish-white inner layer.
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3
Place the peeled yuca pieces 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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4
Bring the water to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes until the yuca is fork-tender but not falling apart.
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5
While the yuca boils, prepare the sauce by combining mayonnaise, cilantro, garlic, lime juice, jalapeño, olive oil, cumin, salt, and pepper in a blender or food processor. Pulse until smooth and vibrant green. Refrigerate until serving.
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6
Drain the cooked yuca and let it cool for 5-10 minutes until safe to handle. This cooling period allows excess steam to escape, ensuring a crispier fry.
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7
Cut each yuca cylinder into thick batons (about 3/4 inch thick). As you slice, locate and remove the woody, fibrous core 'string' found in the center of each piece.
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8
Pat the yuca batons completely dry with paper towels. Any moisture on the surface will cause the oil to splatter and prevent a crisp crust.
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9
In a heavy-bottomed pot or Dutch oven, heat 1 quart of oil to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
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10
Fry the yuca in batches to avoid crowding the pot, which drops the oil temperature. Fry for 4-6 minutes per batch, turning occasionally, until they are deep golden brown and crispy.
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11
Use a slotted spoon to transfer the fries to a wire rack set over a baking sheet or a paper-towel-lined plate to drain.
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12
Immediately sprinkle the hot fries with flaky sea salt and a dusting of smoked paprika while the oil is still wet on the surface.
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13
Serve immediately while piping hot, accompanied by the chilled cilantro-lime mojo and extra lime wedges for squeezing.
💡 Chef's Tips
Always remove the woody core after boiling; it is tough and inedible, and much easier to find once the yuca is soft. For the ultimate crunch, let the boiled yuca cool completely or even refrigerate it for an hour before frying. If you cannot find fresh yuca, frozen peeled yuca works excellently—just boil it directly from frozen until tender. Ensure your oil stays between 350°F and 375°F; if the oil is too cool, the yuca will absorb the fat and become greasy rather than crispy. Don't skip the parboiling step; yuca contains high amounts of starch that need to be hydrated and softened before the high-heat frying process.
🍽️ Serving Suggestions
Pair with a cold glass of crisp Lager or a refreshing Hibiscus Iced Tea. Serve alongside Grilled Skirt Steak (Churrasco) with a side of black beans and rice. Use as a unique appetizer for a taco night, dipping them into spicy salsa or guacamole. Serve as a snack with a chilled Rosé or a zesty Mojito cocktail. Top with crumbled cotija cheese and chopped pickled onions for a 'loaded' yuca fry experience.