Yuca Fries Recipe

Prep and parboil

Peel the yuca: make a shallow lengthwise cut through the thick brown skin and pull it off with a knife or your fingers. Cut into 3–4 inch sticks about 1/2–3/4 inch thick. Transfer pieces to a large pot and cover with ~2 liters cold water. Add 1 tablespoon salt and 1 teaspoon baking soda (optional). Bring to a boil over high heat, then reduce to a simmer and cook until the yuca is just tender — a fork should enter with slight resistance — about 12–15 minutes depending on thickness. Do not overcook; the pieces should hold shape.

Drain yuca in a colander and let steam-dry for 5 minutes. While still warm, remove the fibrous core from the center of each piece (it pulls out easily). Pat the yuca sticks dry with paper towels — removing surface moisture helps get them crisp.

Coat

Place 3 tablespoons cornstarch (or flour) in a shallow bowl. Lightly toss the cooled-yet-still-warm yuca sticks in the cornstarch so each piece has an even, light dusting. Shake off excess.

Fry in batches

Pour oil into a heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (enough to fully submerge pieces). Heat oil to 350–375°F (175–190°C). Fry yuca in small batches (do not overcrowd) for 3–5 minutes per batch until golden and crisp on the outside. Use a slotted spoon to transfer fries to a wire rack set over a baking sheet or paper towels to drain. While still hot, season with 1 teaspoon salt and 1/2 teaspoon black pepper, tossing gently to coat. Repeat until all yuca is fried.

Keep cooked fries warm in a 200°F (95°C) oven on the wire rack while finishing remaining batches, if desired.

Make the sauce

In a blender or food processor combine 1 cup ripe avocado flesh, 1/2 cup coriander leaves and tender stems, 1/2 cup Greek yogurt (or sour cream), 2 tablespoons lime juice, 1 tablespoon olive oil, 1 minced garlic clove, 1/4 teaspoon ground cumin, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Blend until smooth. If the sauce is too thick, add up to 2 tablespoons water or milk and blend again until you reach a pourable/dippable consistency. Taste and adjust seasoning or lime to your preference.

Transfer sauce to a bowl, cover, and refrigerate until ready to serve. Bring to room temperature before serving if chilled.

Arrange yuca fries on a platter or individual plates. Drizzle or dollop the avocado-coriander sauce over the fries or serve the sauce on the side for dipping.

Sprinkle 3/4 cup crumbled feta evenly over the fries, then scatter 2 tablespoons chopped coriander leaves. Serve with lime wedges alongside for squeezing over the fries.

Serve immediately while fries are hot and crisp.