Yuca Frita (South American Yuca Fries)

Name: Yuca Frita (South American Yuca Fries)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6
Ingredients: 2 pounds yuca root (fresh or frozen); 2 cups vegetable oil (for frying); Dash of kosher salt; Optional: Aji chile pepper sauce or huancaína sauce (for dipping)

Prep: 10 mins

Cook: 40 mins

Total: 50 mins

Servings: 4 to 6 servings

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In South America, Cuba, and other Latin countries, yuca, the edible root of the cassava, is a popular root vegetable. In the same preparation as potatoes, you can mash, boil, or fry them. There are two things to keep in mind when making yuca fries: First, the yuca is always cut into thick wedges as opposed to thinner French fries, which makes them crispy on the outside and soft but densely textured on the inside. Secondly, the yuca needs to be partially cooked before it is fried, or the outside of the fries will burn while the inside remains raw.

South American Yuca Fries (Yuca Frita) on a white plate — The Spruce Eats / Ali Redmond

You can buy fresh yuca root or frozen yuca that is already peeled; either one works well for this recipe. Yuca fries are delicious with ají chile pepper sauce or huancaína (spicy cheese) sauce for dipping.

What You'll Need to Make This Yuca Frita Recipe

A Sharp Paring Knife

A Heavy Cast Iron Skillet

An Accurate Deep Fry Thermometer

"I've never worked with yuca before, so I wasn't familiar with it, but I'm a big fan of anything fried. Once fried, salt, dip in a condiment of choice, and eat…all of them. They were AMAZING. They were crispy and crunchy on the outside and creamy on the inside, with pockets of crispy airiness throughout." —Carrie Parente

Overhead of South American Yuca Fries (Yuca Frita) on a black plate

2 pounds yuca root (fresh or frozen)
2 cups vegetable oil, for frying
Dash of kosher salt

Gather the ingredients.

The Spruce Eats / Ali Redmond
If using fresh yuca, peel 2 pounds yuca root using a knife.

The Spruce Eats / Ali Redmond
Cut the yuca into large pieces.

The Spruce Eats / Ali Redmond
Remove the fibrous inner core of the root.

The Spruce Eats / Ali Redmond
Bring a large pot of salted water to a boil and cook yuca until it starts to turn translucent and can be pierced easily with a fork, about 20 to 30 minutes.

The Spruce Eats / Ali Redmond
Drain thoroughly.

The Spruce Eats / Ali Redmond
Check yuca for any remaining fibrous pieces and remove them.

The Spruce Eats / Ali Redmond
Cut the yuca root into thick rectangular wedges.

The Spruce Eats / Ali Redmond
Heat 2 inches of vegetable oil in a heavy frying pan over medium-high heat.

The Spruce Eats / Ali Redmond
Once the oil is hot (ideally 350 F), fry the yuca in batches, turning occasionally, until golden brown.

The Spruce Eats / Ali Redmond
Carefully remove yuca from pan with a slotted spoon or wire skimmer and place onto a plate lined with paper towels.

The Spruce Eats / Ali Redmond
Sprinkle the yuca fries with kosher salt. Serve hot with ají chile pepper sauce or huancaina sauce for dipping and enjoy.

The Spruce Eats / Ali Redmond

An Introduction to South American Food

Nutrition Facts (per serving)
457	Calories
25g	Fat
58g	Carbs
2g	Protein

Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories	457
% Daily Value*
Total Fat 25g	32%
Saturated Fat 2g	10%
Cholesterol 0mg	0%
Sodium 47mg	2%
Total Carbohydrate 58g	21%
Dietary Fiber 3g	10%
Total Sugars 3g
Protein 2g
Vitamin C 31mg	156%
Calcium 24mg	2%
Iron 0mg	2%
Potassium 410mg	9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.