Yuca Fries Recipe

Prepare yuca

Peel the yuca: slice off both ends, make a lengthwise shallow cut through the thick brown skin and peel away the skin and inner pinkish layer with a knife, then rinse. Cut each yuca root into 3–4 inch sections, then split each section lengthwise and cut into sticks roughly the size of thick fries (about 1/2–3/4 inch thick).

Parboil

Place the yuca pieces in a large pot and cover with about 1–2 inches of water. Add 1 tablespoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until the yuca is just tender when pierced with a fork but not falling apart, about 12–18 minutes depending on size. Do not overcook — you want them firm enough to hold shape when fried. Drain well and let sit in a colander to steam-dry for 5 minutes; pat with paper towels to remove excess surface moisture.

Heat oil

Pour vegetable oil into a deep heavy-bottomed skillet or pot to a depth of about 1 to 1 1/2 inches (or use a deep fryer). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small piece of yuca — it should sizzle steadily and brown in about 2–3 minutes.

Fry yuca (first fry)

Working in batches to avoid overcrowding, carefully lower the drained yuca sticks into the hot oil. Fry for 3–4 minutes until they develop a light golden exterior but are not deeply brown. Remove with a slotted spoon to a paper-towel-lined tray to drain. Let the oil return to temperature between batches.

Fry yuca (second fry)

For crispier fries, bring the oil temperature up to 375°F (190°C). Fry the par-fried yuca in batches again for 1.5–3 minutes until golden brown and crisp on the outside. Remove to a paper towel-lined tray and immediately season with about 1 teaspoon finishing salt (adjust to taste).

Make the sauce: In a blender or food processor, combine the cilantro, garlic cloves, Greek yogurt (or sour cream), mayonnaise, lime juice, olive oil, ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pulse until smooth. If the sauce is too thick, add water 1 tablespoon at a time until you reach a creamy, pourable consistency (about 1–2 tablespoons). Taste and adjust seasoning with more salt, lime, or pepper if needed. Transfer to a bowl and chill while you finish the fries.

Plate and garnish: Arrange hot yuca fries on a serving platter. Drizzle or spoon the cilantro & ajo sauce over the fries, or serve the sauce on the side for dipping. Sprinkle crumbled queso fresco or Cotija evenly over the fries. Finish with 2 tablespoons chopped fresh cilantro and serve with lime wedges on the side for squeezing over before eating.

Serve: Serve immediately so the fries stay crisp. Leftover sauce can be refrigerated for up to 3 days; reheat fries in a 400°F (200°C) oven for 5–8 minutes to refresh.