Yuca Fries Recipe

Peel and halve

Trim the ends of each yuca root. Using a sharp knife, cut the skin lengthwise and pry or slice off the thick brown rind and the thin waxy layer underneath until you reach the pale interior. Cut each peeled root into 3–4 inch segments and then halve each segment lengthwise to expose the woody core.

Remove core and cut fries

Slice out the tough fibrous woody core from the center of each halved segment (it should pull out as a stringy cylinder). Cut the remaining yuca flesh into batons about 1/2–3/4 inch thick and 3 inches long, keeping sizes uniform for even cooking.

Parboil

Place the cut yuca in a large pot and cover with about 1–2 inches of water above the pieces (use approximately 8 cups). Add 2 tsp kosher salt and an optional bay leaf. Bring to a boil over high heat, then reduce to a simmer and cook until the yuca is just tender when pierced with a fork but not falling apart, 12–15 minutes depending on size. Start checking at 10 minutes.

Drain and dry

Drain the yuca in a colander and let it sit briefly to steam-dry. Transfer to a baking sheet or tray in a single layer and pat dry thoroughly with paper towels; removing surface moisture helps achieve crisp fries. Let cool 10 minutes—this also firms them up for frying.

Preheat oil

Pour 3–4 cups neutral oil into a heavy-bottomed pot or deep fryer, leaving at least 3 inches headspace. Heat the oil to 325°F (160°C) for the first fry. If you don’t have a thermometer, test with a small piece of yuca — it should sizzle gently and begin to bubble but not brown quickly.

Toss with cornstarch and seasonings

In a large bowl combine 4 tbsp cornstarch, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp black pepper and 1 tsp fine salt. Add the dried parboiled yuca pieces and toss gently but thoroughly until each piece has a light dusting of the cornstarch mixture. The cornstarch creates a thin crisp crust when fried.

First fry (blanch)

Working in batches to avoid overcrowding, fry the coated yuca at 325°F (160°C) for 3–4 minutes until they are set and lightly golden at the edges but not deeply browned. Use a slotted spoon to transfer fries to a wire rack or paper towel-lined tray to drain. Let rest 5–10 minutes between batches; oil temperature may recover between batches.

Raise oil temperature

Increase the oil temperature to 365–375°F (185–190°C) for the final crisping fry. Allow the oil to stabilize at the higher temperature before proceeding.

Second fry (crisp)

Return the yuca fries to the hot oil in batches and fry 2–3 minutes until golden brown and crisp. Do not overcrowd. Remove with a slotted spoon and place on a wire rack or paper towel-lined tray. Immediately season lightly with extra fine salt to taste while still hot.

Transfer fries to a serving platter. Sprinkle chopped parsley or cilantro over the fries and serve with lime wedges and garlic aioli or chimichurri for dipping. Encourage squeezing a little lime over the fries just before eating for brightness.