Yuca Frita Con Salsa Criolla Recipe

Prepare and boil yuca

Peel the yuca by cutting off both ends and slicing downward to remove the thick brown skin and inner pinkish layer; rinse. Cut the peeled yuca into 3–4 inch pieces and split each piece lengthwise if a thick woody core is present; remove the fibrous core with a knife. Place yuca pieces in a large pot and cover with about 2 liters of cold water. Add 1 tablespoon salt. Bring to a boil over high heat, then reduce to a vigorous simmer and cook until the yuca is tender but not falling apart, about 15–20 minutes (test with a knife — it should slide in easily). Drain thoroughly and let pieces steam dry in the colander for 5 minutes.

Dry and cut for frying

When cool enough to handle, cut the boiled yuca pieces into 1/2–3/4 inch thick sticks or slightly thicker wedges. Pat each piece dry very well with paper towels — removing surface moisture prevents dangerous oil splatter.

Heat oil and fry (first fry)

In a deep heavy-bottomed pot or deep-fryer, heat about 1 liter of vegetable oil to 325°F (160°C). If you don't have a thermometer, heat until a small piece of yuca sizzles gently but not violently. Fry yuca in batches so oil temperature holds, about 3–4 minutes per batch, until pieces are cooked through and just beginning to color. Remove to a wire rack or paper towel-lined tray to drain.

Fry (second fry) for crispness

Increase oil temperature to 375°F (190°C). When hot, return drained yuca to the oil in batches and fry until golden brown and crisp on the edges, about 2–4 minutes. Transfer to a tray lined with paper towels or a wire rack. Immediately season with 1 teaspoon salt while hot. Keep warm in a low oven (about 200°F / 95°C) if needed while frying remaining batches.

Serve the yuca hot with lime wedges on the side if desired.

Soak and rinse onion

Place the thinly sliced red onion into a bowl and cover with 1 cup of cold water for 5 minutes to take some bite out of the raw onion. Drain and pat lightly, or squeeze out a little moisture with your hands. This step mellows the onion while keeping texture.

Combine salsa ingredients

In a medium bowl, combine the drained sliced onion, diced tomato, and chopped ají amarillo or jalapeño. Add 3 tablespoons fresh lime juice, 1 teaspoon white vinegar, 1 teaspoon vegetable oil (optional), 2 tablespoons chopped cilantro, 1 teaspoon salt, and 1 teaspoon black pepper. Stir gently to combine.

Adjust and rest

Taste and adjust seasoning — add more salt, lime, or chopped chili to preference. Let the salsa rest for 10–15 minutes at room temperature so flavors meld before serving alongside the hot fried yuca.