Yuca Fries Recipe

Prepare the yuca

Rinse the whole yuca under cold water. Using a sharp knife, cut off the tapered ends and slice the yuca into 4–5 inch segments. Carefully make a lengthwise slit through the thick brown skin and peel away the outer skin and the underlying pinkish-white fibrous layer. Trim any dark core if present. Cut each segment into sticks about 1/2–3/4 inch thick (similar to thick potato fries).

Parboil

Place the yuca sticks in a large pot and cover with about 1–2 inches of water. Add 1 tablespoon salt. Bring to a rolling boil over high heat, then reduce to medium and simmer for 10–15 minutes until the yuca is just tender and a fork slides in easily but the pieces are not falling apart. Test one thick piece; you want a slight resistance so they hold their shape when fried. Drain well in a colander and let steam-dry for 5 minutes; pat any excess surface moisture with paper towels.

Heat oil

While the yuca dries, pour 3–4 cups of vegetable oil into a deep skillet or heavy-bottomed pot to a depth of about 1–1.5 inches (enough for shallow-to-medium frying). Heat oil over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small corner of yuca in — it should sizzle immediately and begin to brown slowly.

First fry (blanch)

Fry the yuca in batches so pieces don’t crowd the pan, about 3–4 minutes per batch until pale golden and heated through. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray. Let them rest 2–3 minutes; this step helps develop a crisp exterior on the final fry.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Return yuca to the hot oil in batches and fry until deep golden brown and crisp on the edges, about 2–3 minutes. Remove with a slotted spoon and drain on paper towels or a wire rack. Immediately sprinkle with 1 teaspoon salt (or to taste) and toss gently to distribute. If using, sprinkle chopped parsley for garnish.

Serve

Serve yuca fries hot with a bowl of Mita Sauce at the center for dipping.

In a medium bowl, whisk together 1 cup mayonnaise and 1 tablespoon sour cream (or Greek yogurt) until smooth.

Add 2 teaspoons fresh lime juice, minced garlic, 3 tablespoons chopped cilantro, 1 tablespoon chopped parsley, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon hot sauce (or to taste), 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon olive oil. Stir until fully combined.

Taste and adjust seasoning: add more lime for brightness, hot sauce for heat, or salt as needed. If you prefer a thinner sauce, thin with up to 1–2 teaspoons water or olive oil.

Cover and refrigerate for at least 10 minutes to let flavors meld. Bring to room temperature before serving alongside hot fries.