Yuca Fries Recipe

Slice onions and make pickling brine

Peel the red onion and slice it into very thin half-moons (use a sharp knife or mandoline). Place the sliced onion in a heatproof bowl or jar.

In a small saucepan, combine 1/2 cup white vinegar, 1/2 cup water, 1 teaspoon sugar and 1/2 teaspoon salt. Heat just until sugar and salt dissolve and the mixture is hot but not necessarily boiling (about 1–2 minutes).

If using, stir in 1 tablespoon lime juice and 1/4 teaspoon crushed red pepper flakes into the brine. Pour the hot brine over the sliced onions, pressing them down so they are submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (preferably 1 hour) before serving. Onions will keep refrigerated up to 1 week.

Prepare and boil the yuca

Peel the yuca: using a sharp knife, cut the ends off each root and make a lengthwise slit through the tough brown skin; pry the skin away in sections and remove the pinkish inner layer until you reach the white starchy flesh. Cut the peeled yuca into 3–4 inch sections, then slice each section lengthwise into halves or quarters so pieces are about the size of thick fries (roughly 1/2–3/4 inch thick).

Place the yuca pieces in a large pot and cover with about 8 cups of water. Add 1 tablespoon salt. Bring to a simmer over medium-high heat, then reduce heat to maintain a gentle simmer. Cook until the yuca is tender but not falling apart, about 15–20 minutes — test by piercing with a fork; it should give easily but still hold shape. Do not overcook.

When tender, drain the yuca in a colander and let steam-dry for 5 minutes. Using a paring knife, remove the fibrous pale brown core that runs through the center of each piece (it should pull out easily). Pat pieces dry with paper towels to remove surface moisture — very important for proper frying.

First (blanch) fry — optional for crispness

Heat 2 cups of vegetable oil in a heavy skillet or pot to about 325°F (160°C). If you don't have a thermometer, heat until a small piece sizzles gently. Fry the yuca in batches for 2–3 minutes until the exterior firms but does not brown. Remove with a slotted spoon and drain on paper towels. This step gives a crisp exterior after the final fry but can be skipped if short on time.

Final fry

Increase oil temperature to 350–375°F (180–190°C). If you skipped the blanch fry, heat the full 4 cups of oil to this temperature. Fry the yuca in batches (do not overcrowd) until golden brown and crisp on the outside, about 3–5 minutes per batch. Turn pieces as needed for even color. Use a thermometer or test with a small piece to ensure oil is hot enough; overly cool oil will make greasy fries.

Transfer fried yuca to a wire rack or paper towels to drain. Immediately sprinkle with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper while still hot so the seasoning adheres.

Plate the yuca fries and top with pickled onions (drain excess brine). Scatter 2 tablespoons chopped fresh cilantro over the fries. Serve hot with aji or garlic-lime dipping sauce on the side (about 1/2 cup) or your preferred dip.

Suggested serving: serve the pickled onions either piled on top for contrast or in a small ramekin alongside so diners can add them as desired.