Yucca Fries Recipe

Peel the yucca

Trim both ends of each yucca root. Make a shallow lengthwise slit through the thick brown skin without cutting deep into the flesh. Pry and peel away the skin with your fingers or a small knife; remove the inner pinkish thin layer too. Rinse the peeled roots under cold water.

Cut into fry shapes

Cut each peeled root into 3–4 inch segments. Slice each segment lengthwise into 1/2–3/4-inch thick planks, then cut into sticks about 1/2–3/4 inch wide so they resemble thick fries. Try to keep pieces uniform for even cooking.

Remove the core

Some yucca pieces have a tough fibrous core. Split a piece and remove the fibrous center with a paring knife before cooking. Discard cores.

Parboil the yucca

Place the cut yucca in a large pot and cover with about 8 cups water. Add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to a simmer. Cook until yucca is just tender but still holds shape, 10–15 minutes depending on thickness—test with a fork; it should pierce with slight resistance. Do not overcook or they will fall apart when frying.

Shock and drain

Prepare an ice bath (2 cups ice + cold water) in a large bowl. Using a slotted spoon, transfer cooked yucca to the ice bath to stop cooking and firm the texture, 1–2 minutes. Drain thoroughly and pat very dry with clean kitchen towels or paper towels—removing surface moisture is essential for good frying.

Heat oil

In a heavy deep skillet, Dutch oven, or deep fryer, add about 3–4 cups vegetable oil to reach a depth of 1½–2 inches. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of yucca; it should sizzle steadily and float up.

Fry in batches (first fry)

Working in small batches so oil temperature stays consistent, fry the dried yucca sticks for 3–4 minutes per batch until they develop a pale golden exterior and are cooked through. They should not be deeply browned yet. Use a slotted spoon or spider to transfer to a wire rack or paper towels to drain. Let oil return to 350°F between batches.

Second fry for crispness

Once all pieces have been par-fried and rested 3–5 minutes, increase oil temperature to 375°F (190°C). Fry the yucca again in batches for 1–2 minutes until deeply golden and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels.

Season and garnish

While still hot, sprinkle each batch with fine sea salt or kosher salt (about 1 teaspoon total). Toss gently to distribute. If desired, sprinkle with 2 tablespoons chopped cilantro or parsley.

Combine 1 tablespoon mayonnaise, 1 teaspoon lime juice, 1/2 teaspoon minced garlic, 1/2 teaspoon chili paste or hot sauce, and 1/4 teaspoon salt in a small bowl. Whisk until smooth and taste-adjust for acidity or heat. Serve alongside the hot yucca fries.