📝 About This Recipe
A staple of Latin American and Caribbean cuisine, Yuca Frita is the sophisticated, starchy cousin to the French fry. These batons are double-cooked—first boiled until tender and then fried to achieve a glass-like outer crunch and a creamy, buttery interior. Served with a punchy garlic citrus mojo, this dish offers a perfect balance of earthy root flavors and bright, acidic highlights.
🥗 Ingredients
The Yuca
- 2 pounds Fresh Yuca (Cassava) root (firm, without soft spots or dark woody streaks)
- 2 tablespoons Kosher salt (for the boiling water)
- 4 cups Vegetable or Canola oil (for deep frying)
Cilantro-Garlic Mojo Sauce
- 1/2 cup Extra virgin olive oil (high quality for best flavor)
- 6 pieces Garlic cloves (finely minced or pressed)
- 1/2 cup Fresh cilantro (finely chopped)
- 2 tablespoons Lime juice (freshly squeezed)
- 1 tablespoon Orange juice (preferably sour orange if available)
- 1/4 teaspoon Cumin (ground)
- 1/2 teaspoon Sea salt (to taste)
- 1/4 teaspoon Black pepper (freshly cracked)
For Garnish
- 1 pinch Flaky sea salt (Maldon style)
- 1 piece Lime wedges (cut into 4-6 wedges)
- 1 tablespoon Fresh parsley (finely chopped for color)
👨🍳 Instructions
-
1
Prepare the yuca by cutting off the ends. Slice the root into 3-inch cylinders. Use a sharp knife to score the thick, waxy brown skin lengthwise, then wedge the knife under the bark-like peel to pop it off in large pieces.
-
2
Place the peeled yuca chunks into a large pot and cover with cold water by at least 2 inches. Add the 2 tablespoons of kosher salt.
-
3
Bring the water to a boil over high heat. Once boiling, reduce to a simmer and cook for 20-25 minutes. The yuca is ready when it is fork-tender but not falling apart; it should look slightly translucent.
-
4
Drain the yuca in a colander and let it cool for 10 minutes until safe to handle. This cooling period allows the exterior to dry slightly, ensuring a crispier fry later.
-
5
Once cooled, slice each cylinder lengthwise into thick wedges or 'fries'. At this stage, you will see a woody, fibrous core running through the center; carefully remove and discard this tough string from each piece.
-
6
While the yuca dries, prepare the Mojo sauce. In a small saucepan, heat the olive oil over low heat. Add the minced garlic and cook for 1-2 minutes until fragrant but not browned.
-
7
Remove the oil from heat and whisk in the lime juice, orange juice, cumin, salt, pepper, and chopped cilantro. Set aside to let the flavors infuse.
-
8
In a heavy-bottomed pot or Dutch oven, heat 4 cups of vegetable oil to 350°F (175°C). Use a deep-fry thermometer to ensure accuracy.
-
9
Carefully lower the yuca wedges into the hot oil in batches. Do not overcrowd the pot, as this will drop the oil temperature and lead to greasy yuca.
-
10
Fry for 4-6 minutes, turning occasionally with a slotted spoon, until the fries are a deep golden brown and exceptionally crispy on the outside.
-
11
Remove the fries with a slotted spoon and transfer them to a wire rack set over a baking sheet or a paper towel-lined plate to drain.
-
12
Immediately sprinkle with flaky sea salt while the oil is still wet on the surface of the yuca.
-
13
Serve the Yuca Frita immediately while piping hot, piled high on a platter with a bowl of the Mojo sauce for dipping or drizzling.
💡 Chef's Tips
Always remove the woody core after boiling; it is inedible and will ruin the texture of your fries. For the ultimate crunch, let the boiled yuca air-dry completely or even refrigerate it overnight before frying. If you can't find fresh yuca, frozen peeled yuca works excellently and saves the step of peeling—just boil it directly from frozen. Maintain your oil temperature at 350°F; if it's too low, the yuca absorbs oil and becomes heavy; if too high, the outside burns before the inside gets hot. Experiment with dipping sauces like Huancaina (Peruvian cheese sauce) or a simple garlic aioli for variety.
🍽️ Serving Suggestions
Pair with a cold glass of Papaya juice or a crisp Latin lager like Modelo. Serve as a side to Arroz con Pollo or Grilled Flank Steak (Churrasco). Use as an appetizer alongside a bowl of fresh Ceviche. Accompany with a side of black beans and white rice for a traditional Cuban-style feast. Offer with extra lime wedges to cut through the richness of the fried starch.