Yuca Fries Recipe

Peel the yuca: cut the ends off each yuca root, slice into 3–4 inch segments, then make a lengthwise shallow cut through the thick brown skin and peel it away with your fingers or a small knife. Remove any fibrous core from the center of each segment and discard.

Cut the peeled yuca segments into fry-shaped pieces about 1/2–3/4 inch thick and 3 inches long. Try to keep sizes uniform for even cooking.

Place the cut yuca in a large pot and add 8 cups of water and 1 tablespoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until the yuca is just tender and can be pierced easily with a fork but not falling apart, 12–18 minutes depending on piece size.

Carefully drain the yuca in a colander and let sit for 2–3 minutes to steam off excess water. If pieces have a fibrous core that loosened during cooking, remove it now.

Pat the boiled yuca pieces dry with paper towels. Let them cool slightly (5–10 minutes) so they firm up and are easier to handle for coating and frying.

Prepare frying oil

Pour about 2 cups (or enough to give 1–1.5 inches depth) of vegetable oil into a heavy-bottomed skillet or pot. Heat over medium-high until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small piece of yuca in—it should sizzle and rise to the surface.

Make the batter

In a medium bowl whisk together 1 cup flour, 2 tablespoons cornstarch, 1/2 teaspoon baking powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Gradually whisk in 1/2 cup cold water until a smooth, slightly thick batter forms that will lightly coat the yuca pieces. If batter is too thin, add up to 1 tablespoon more flour; if too thick, add a tablespoon more water.

Working in batches (do not overcrowd the pan), dip each dried yuca piece into the batter to coat evenly, letting excess drip off, then carefully place into the hot oil.

Fry the yuca in batches for about 4–6 minutes per batch, turning once, until the exterior is golden and crisp. The boiled interior should remain tender. Adjust heat to maintain oil temperature around 325–350°F (160–175°C) so pieces cook through without burning.

Use a slotted spoon to transfer fried yuca to a paper-towel-lined baking sheet to drain. Repeat with remaining yuca pieces and reheat oil between batches if necessary.

While hot, sprinkle the fries with 1/2 teaspoon coarse sea salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon smoked paprika. Toss gently to distribute the seasoning; add chopped parsley or cilantro if using.

Serve immediately with lime wedges and about 1/2 cup of your chosen dipping sauce (garlic aioli, chimichurri, or ketchup). For best texture serve within 10 minutes of frying.

Leftovers can be reheated in a 400°F (200°C) oven for 5–8 minutes to re-crisp; avoid microwaving if you want to preserve crispness.