Fried Yuca Recipe

Peel and trim

Wash the yuca roots. Using a sturdy knife or vegetable peeler, cut off the ends and remove the thick brown skin and the pinkish inner rind until you reach the white flesh. Slice each root into 3–4 inch (7–10 cm) sections and cut each section in half lengthwise if very thick.

Remove the fibrous core

If the center has a tough fibrous core, slice lengthwise and pry out the core with the knife tip or your fingers. Discard the core.

Parboil

Place the prepared yuca pieces in a large pot and cover with about 2 liters (or enough) of cold water. Add 1 tablespoon salt. Bring to a boil over high heat, then reduce to a simmer. Cook until the yuca is just tender and easily pierced with a fork but not falling apart, about 12–18 minutes depending on thickness. Test a piece: it should give but keep shape.

Drain and dry

Drain the yuca in a colander and let it sit for a few minutes to steam off excess moisture. Pat pieces dry with paper towels. Optional: let them rest on a cooling rack to air-dry 5–10 minutes; dryer surface yields crisper fry.

Cut into fry-sized pieces

Cut each parboiled yuca piece into 1/2–3/4 inch (1.2–2 cm) thick batons or wedges, keeping sizes uniform for even frying.

Heat oil

Pour about 1 cup vegetable oil into a heavy skillet or a Dutch oven to a depth of about 1/2 inch (1–1.5 cm). Heat over medium-high until shimmering and a small piece of yuca sizzles immediately (about 350°F / 175°C if using a thermometer).

Fry in batches

Carefully add yuca pieces in a single layer without crowding the pan. Fry until golden brown and crisp on the outside, about 3–5 minutes per side. Use tongs to turn pieces so all sides color evenly. If oil smokes or the exterior browns too quickly, reduce heat slightly.

Drain and season

Transfer fried yuca to a plate lined with paper towels to drain. While still hot, sprinkle about 1 teaspoon of salt evenly over the pieces. Let rest 1–2 minutes to allow salt to adhere.

Serve

Serve immediately while hot and crisp. Fried yuca is great served with the optional dipping sauce, aji, chimichurri, or ketchup.

Mix sauce

In a small bowl combine 2 minced garlic cloves, 2 tablespoons fresh lime juice, 2 teaspoons olive oil, 1 tablespoon finely chopped cilantro, 1 teaspoon red chili flakes (or to taste) and 1 teaspoon salt. Whisk or stir until emulsified and taste; adjust salt, lime, or chili to your preference.

Let sit 5–10 minutes for flavors to meld, then serve alongside the hot fried yuca for dipping.