Crispy Yuca Recipe
Make Crispy Yuca Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Yuca
Crisp fry
Garlic-Lime Dipping Sauce
Method
Yuca — prepare and parboil
- 1
Peel and trim
Trim the ends of the yuca pieces. Using a sturdy knife and a vegetable peeler (or small knife), remove the thick, waxy brown skin and the pinkish-brown layer beneath until you reach the white flesh. Cut into 3–4 inch chunks and slice each piece in half lengthwise if thick so heat penetrates evenly.
- 2
Remove fibrous core
Check each piece for a tough fibrous core lengthwise. If present, cut along the core and pry it out with the tip of the knife. Discard the core.
- 3
Parboil
Place the prepared yuca in a large pot and cover with about 1 inch (2.5 cm) of cold water above the pieces (about 2–2.5 L total). Add 2 teaspoons kosher salt. Bring to a boil over high heat, then reduce to a simmer. Cook until the yuca is just tender when pierced with a fork but not falling apart, about 15–20 minutes depending on piece size. Test a thicker piece — it should give but remain intact. Drain well in a colander and let sit for 5 minutes to steam-dry.
Crisp-fry the yuca
- 4
Cool and pat dry
After draining and steaming briefly, transfer yuca to a rimmed sheet or plate and let cool until easy to handle (5–10 minutes). Use paper towels to pat any surface moisture; excess water will cause oil spatter.
- 5
- 6
Heat oil
Pour about 1 cup neutral oil into a heavy skillet (cast iron or stainless) to a depth of about 1/4–1/3 inch. Heat over medium-high until shimmering and a small breadcrumb sizzles and browns in about 20–30 seconds (approx. 350°F / 175°C).
- 7
Fry until crisp
Working in a single layer without crowding, add yuca pieces to the hot oil. Fry 3–4 minutes per side, turning with tongs, until deeply golden and crisp on edges. If pieces are thick, cover briefly (30–60 seconds) to ensure interior warms through, then uncover to re-crisp. Adjust heat to maintain steady browning without burning.
- 8
Drain and season
Transfer fried yuca to a wire rack set over a baking sheet or paper towels. Immediately sprinkle with fine salt (about 1 teaspoon divided) while hot so it adheres. Let rest 2 minutes before serving so interior firms slightly.
Garlic-Lime Dipping Sauce
- 9
Mix sauce
In a small bowl, whisk together 1/2 cup mayonnaise, 1/4 cup Greek yogurt (or sour cream), 2 tablespoons fresh lime juice, 2 minced garlic cloves, 1 teaspoon olive oil, 1/4 teaspoon ground cumin, 1/4 teaspoon black pepper, and chopped cilantro or parsley if using. Taste and add salt to taste (start with 1/4 teaspoon).
- 10
Chill briefly (optional)
Refrigerate 10–15 minutes if time allows to let flavors meld, or serve immediately at room temperature. If sauce thickens too much, whisk in up to 1 teaspoon water or more lime juice to reach desired consistency.