Fried Yuca Recipe
Make Fried Yuca Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Yuca and frying
Finishing & serving
Method
Yuca and frying
- 1
Prepare the yuca
Peel and trim the yuca: cut the ends off each root, slice into 3–4 inch sections. Make a lengthwise slit through the thick brown skin and underlying pinkish layer, then pry the skin away with your fingers or a small knife. Rinse each piece under cold water and remove any woody core (a fibrous stringy core runs down the center) by splitting the piece and pulling it out.
- 2
Cut for boiling
Cut the peeled yuca sections into 1/2–1 inch thick sticks or 1–2 inch batons (similar to thick fries). Try to make pieces uniform in size for even cooking.
- 3
Boil the yuca
Place the cut yuca in a large pot and add 8 cups water and 1 tablespoon salt. Bring to a boil over high heat, then reduce to a simmer. Cook until the yuca is just tender when pierced with a fork but not falling apart, 12–18 minutes depending on thickness. Do not overcook — pieces should hold their shape.
- 4
Drain and dry
Drain the yuca in a colander and let sit for 5 minutes to steam-dry. Transfer to a towel or paper towels and gently pat pieces dry to remove surface moisture. Optionally let them cool 10 minutes to firm up — this helps reduce oil splatter and improves crisping.
- 5
Heat the oil
Pour about 3 cups vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 3/4–1 inch. Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of yuca sizzles vigorously when added.
- 6
Fry in batches
Working in batches to avoid crowding, carefully add dried yuca pieces to the hot oil. Fry, turning occasionally, until golden brown and crisp on all sides, 4–6 minutes per batch. Use a slotted spoon or tongs to transfer pieces to a paper towel–lined tray to drain. If needed, reduce heat slightly to keep oil temperature steady.
- 7
Optional second fry (extra crisp)
For extra-crispy yuca, once all batches are lightly golden, return drained pieces to the hot oil (375°F / 190°C) for a quick second fry — about 1 minute — until deeply golden. Drain again on paper towels.
Finishing & serving
- 8
Season and finish
While still warm, sprinkle the fried yuca with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. If using, drizzle with 1 tablespoon fresh lime juice and scatter 2 tablespoons chopped parsley or cilantro.
- 9