Yuca Frita Recipe

Prepare yuca

Rinse the yuca and trim both ends. Using a sharp knife, cut off the thick skin lengthwise in strips until you reach the pale flesh. Rinse again and cut the peeled yuca into 3–4 inch batons about 1–1.5 inches thick. If there is a tough fibrous core running down the center of each piece, remove it with the tip of your knife.

Parboil

Place the yuca batons in a large pot and add enough cold water to cover by about 2 cm. Add 1 tablespoon salt and the bay leaf. Bring to a boil over high heat, then reduce heat to medium and simmer until pieces are fork-tender but not falling apart, about 12–18 minutes depending on thickness. Test with a fork — it should penetrate with slight resistance. Drain well in a colander and let sit 5 minutes to steam-dry.

Cool and dry

Spread the drained yuca on a baking sheet lined with paper towels or a clean kitchen towel. Pat the pieces dry on all sides; removing surface moisture prevents excessive oil splatter and promotes crisping. Allow to cool 10–15 minutes — this firms the exterior and helps them hold shape while frying.

Heat oil

In a heavy-bottomed pot or deep fryer, pour vegetable oil to a depth of about 2–3 inches (enough to fully submerge the yuca). Heat oil to 325°F (160–165°C) for the first fry. If you don't have a thermometer, test with a small piece of yuca — it should produce a steady stream of small bubbles without browning immediately.

First fry (blanch)

Working in batches to avoid overcrowding, gently lower parboiled yuca into the hot oil. Fry for 3–4 minutes until the exterior sets and the surface looks matte and slightly puffed but not browned. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Let rest 5 minutes. This step finishes cooking and creates structure for a crisp second fry.

Increase heat and second fry

Raise oil temperature to 375°F (190–195°C). Once hot, return yuca in batches and fry 2–3 minutes until deeply golden and crisp on the outside. Remove and drain on a rack or paper towels. Immediately sprinkle with kosher or flaky sea salt to taste (about 1 teaspoon total).

Serve

Transfer yuca fries to a warmed serving platter. Serve hot alongside the garlic aioli for dipping.

Make the aioli: In a small bowl, combine 3 tablespoons mayonnaise with the minced/grated garlic, 1 teaspoon fresh lime juice, 1 teaspoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Whisk vigorously until smooth. Taste and adjust acidity or seasoning — add more lime juice or a pinch of sugar if needed. If using, stir in 1 tablespoon finely chopped parsley or cilantro for a fresh note.

Rest and meld: Cover the aioli and refrigerate at least 15 minutes to let the garlic mellow and flavors meld. Remove from fridge 5 minutes before serving to take the chill off.