Yucca Frites Recipe

Prepare the yucca

Peel the yucca: cut off both ends, then make a shallow lengthwise slit through the thick brown skin and fibrous pinkish layer. Pry off the skin in sections with a knife. Rinse the peeled yucca under cold water.

Slice

Cut the peeled yucca into 3–4 inch lengths. Halve each length lengthwise, then slice each half into thin batons about 1/4 inch thick to resemble frites. If there is a tough fibrous core running through the center of the root, slice around and discard the core pieces.

Soak and dry

Place the cut yucca in a bowl of cold water for 10 minutes to remove excess starch. Drain and pat thoroughly dry with kitchen towels — moisture will cause oil splatter and reduce crispness.

Light coating

In a large bowl, toss the dried yucca sticks with cornstarch, garlic powder, salt, and black pepper until evenly coated. The cornstarch creates a light crisp exterior.

Heat oil

Pour vegetable oil into a deep heavy pot or Dutch oven to a depth of about 2–3 inches (enough to submerge the frites). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with one piece — it should sizzle steadily but not smoke.

Fry in batches

Working in small batches (so the oil temperature stays steady), carefully add yucca sticks into the hot oil and fry for 3–4 minutes until they are pale golden and tender through. Use a slotted spoon to transfer to a paper towel–lined baking sheet to drain. Return oil to 375°F (190°C) for a second fry.

Double-fry for crispness

When all batches have been par-fried and drained, fry them again in batches at 375°F (190°C) for 1–2 minutes until deeply golden and crisp. Remove with a slotted spoon and drain on fresh paper towels. Immediately season with a pinch more salt while hot.

Serve

Arrange yucca frites on a platter and serve hot alongside the cilantro dipping sauce.

Blend the sauce

In a blender or food processor, combine cilantro leaves, Greek yogurt, lime juice, olive oil, minced garlic, jalapeño (if using), ground cumin, and salt. Pulse until smooth. If the sauce is too thick, add up to 1 tablespoon of water and pulse again to reach a drizzleable consistency.

Adjust seasoning

Taste and adjust salt, lime, or jalapeño heat as desired. For a tangier sauce, add more lime juice; for a thinner sauce, add a little more olive oil or water.

Chill briefly

Transfer sauce to a small bowl and refrigerate for at least 10 minutes to let flavors meld, or serve immediately at room temperature.