📝 About This Recipe
Discover the irresistible crunch of Yucca Fries, a beloved Latin American staple that offers a heartier, more buttery alternative to the traditional potato fry. Known as 'Yuca Frita,' these golden batons are naturally gluten-free and boast a unique starchy texture that becomes incredibly fluffy on the inside while maintaining a glass-like crispness on the outside. Paired with a vibrant, garlic-forward dipping sauce, this appetizer brings the soulful flavors of the tropics straight to your kitchen.
🥗 Ingredients
The Yucca
- 2 pounds Fresh Yucca Root (firm, without soft spots or dark blemishes)
- 2 tablespoons Kosher Salt (for the boiling water)
- 4 cups Vegetable Oil (for deep frying; use a high smoke point oil like canola or peanut)
Cilantro-Lime Mojo Sauce
- 1/2 cup Greek Yogurt or Mayonnaise (use vegan mayo for a dairy-free option)
- 1 cup Fresh Cilantro (packed, stems removed)
- 2 cloves Garlic (peeled and smashed)
- 2 tablespoons Lime Juice (freshly squeezed)
- 1 tablespoon Extra Virgin Olive Oil
- 1/4 teaspoon Cumin (ground)
- 1/2 teaspoon Fine Sea Salt (adjust to taste)
Finishing Touches
- 1/2 teaspoon Smoked Paprika (for dusting)
- 1 pinch Flaky Sea Salt (Maldon or similar)
- 1 piece Fresh Lime Wedges (cut into 4-6 wedges for serving)
👨🍳 Instructions
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1
Begin by preparing the yucca. Trim off the ends of the roots and cut the yucca into 3-inch long cylinders.
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2
Stand each cylinder upright and carefully slice away the thick, waxy brown skin with a sharp knife, following the curve of the root to reveal the bright white flesh.
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3
Place the peeled yucca 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 yucca is fork-tender but not falling apart.
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5
While the yucca boils, prepare the sauce by blending the yogurt/mayo, cilantro, garlic, lime juice, olive oil, cumin, and sea salt in a food processor until smooth and vibrant green. Chill until ready to serve.
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6
Drain the boiled yucca and let it cool slightly until safe to handle. You will notice a woody, stringy core in the center of each piece.
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7
Split the yucca pieces lengthwise and carefully remove and discard that tough inner core. Slice the remaining flesh into even, thick-cut fry shapes (batons).
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8
Pat the yucca batons very dry with paper towels. Excess moisture is the enemy of a crispy fry!
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9
In a heavy-bottomed pot or Dutch oven, heat 4 cups of vegetable oil to 350°F (175°C). Use a candy thermometer to ensure accuracy.
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10
Working in batches to avoid crowding, carefully lower the yucca fries into the hot oil using a slotted spoon.
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11
Fry for 4-6 minutes, turning occasionally, until the fries are deeply golden brown and have developed a hard, crunchy exterior.
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12
Remove the fries with a wire spider or slotted spoon and drain them on a wire rack set over a baking sheet (this keeps them crispier than paper towels).
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13
Immediately sprinkle with flaky sea salt and a light dusting of smoked paprika while they are still hot.
💡 Chef's Tips
Always remove the woody core after boiling; it is inedible and very tough. If you can't find fresh yucca, frozen peeled yucca works beautifully and saves time on the peeling step. For the ultimate crunch, let the boiled yucca cool completely or even refrigerate it before frying. Maintain your oil temperature—if it drops too low, the yucca will absorb the oil and become greasy. Do not skip the boiling step; frying raw yucca will result in a hard, unpleasant texture.
🍽️ Serving Suggestions
Serve alongside a cold, crisp Lager or a refreshing Mojito to cut through the richness. Pair with a side of grilled skirt steak (Churrasco) for a complete Latin-inspired meal. Use the leftover Cilantro-Lime Mojo as a spread for gluten-free sandwiches or wraps. Serve as a shareable party platter with extra lime wedges and a sprinkle of crumbled Cotija cheese.