Like French fries? Then you will love this Latino version of an American favorite! Treat yuca just like you treat potatoes. Yuca can also be used to make a scrumptious alternative to home fries for breakfast.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the yuca into a large pot, and add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the yuca can be pierced easily with a fork, 20 to 30 minutes. Drain, and allow to steam for several minutes until cool enough to handle. Cut the yuca into french fry-sized sticks, discarding the fibrous core.

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  • Heat oil in deep-fryer to 375 degrees F (190 degrees C).

  • Fry the yuca in batches until golden brown and crispy, about 5 minutes per batch. Remove with a slotted spoon, and drain in a paper towel-lined bowl. Toss with salt to taste, and serve hot.

Nutrition Facts

437.3 calories; protein 5.3g 11% DV; carbohydrates 40.9g 13% DV; fat 29.3g 45% DV; cholesterolmg; sodium 8.9mg. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/22/2010
Yuca is awesome. But, you don't have to fry it or boil it! Prepare the Yuca the same way in 4" wedges and then steam it until it is almost fully cooked. Then dip the steamed Yucas in a solution of fresh squeezed lime, salt (go lightly), onion powder, garlic powder, or chopped fresh garlic, chipotle chile powder, etc... (whatever you think tastes good) and then broil them real quick on a cookie sheet using no oil. Once browned flip them over and brown the other side. They will end up soft on the inside and crispy on the outside. Yumm... and no fried oils! Heart Healthy! Plant Strong! PS. Somebody stated that they eat the skin. Everything I have ever read states that the skin is toxic. Read More
(97)
26 Ratings
  • 5 star values: 17
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/22/2010
Yuca is awesome. But, you don't have to fry it or boil it! Prepare the Yuca the same way in 4" wedges and then steam it until it is almost fully cooked. Then dip the steamed Yucas in a solution of fresh squeezed lime, salt (go lightly), onion powder, garlic powder, or chopped fresh garlic, chipotle chile powder, etc... (whatever you think tastes good) and then broil them real quick on a cookie sheet using no oil. Once browned flip them over and brown the other side. They will end up soft on the inside and crispy on the outside. Yumm... and no fried oils! Heart Healthy! Plant Strong! PS. Somebody stated that they eat the skin. Everything I have ever read states that the skin is toxic. Read More
(97)
Rating: 5 stars
06/07/2008
Its very impoartant to note there are many varieties of yuca root. The varieties breakdown into two main categories: bitter and sweet. I've only tried this recipe with the sweet variety. I've never seen bitter in the market but if its not labeled I ask the produce staff to make sure its sweet. Also the skin contains a mild poison so these fries should not be prepared with the skin. I made these fries with garlic -- added slices of garlic to the boiling water and lots of minced garlic was tossed in with the fries yum! Also I seasoned the fries with chipolte pepper and coarse sea salt. This is now my new recipe for garlic fries. Its a great replacement for starchy potatoes. Read More
(42)
Rating: 4 stars
09/27/2008
These were fantastic. I gave it a 4 only because I made so many changes, but the concept is great! My fiance can't eat nightshades so he really misses traditional potato fries, I made these the other day and they were a hit! I did some research online and found the best way to cook is to boil until just tender (I used water and threw in a bouillon cube for flavor) and then drained, let cool and cut like steak fries, coated with Olive oil spray and tossed in a mix of onion powder, salt, pepper and some Nutritional yeast - baked until crispy turning once or twice. We'll be making these ALL the time! Read More
(38)
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Rating: 5 stars
01/03/2011
These fries were very good and so easy to make thanks for the idea. Read More
(11)
Rating: 4 stars
04/21/2010
I don't have a deep fryer so I fried them in a skillet instead - it upped the cooking to time to about 10 minutes per batch. It's tough to see the fibrous core after you've boiled them so I cut out whatver I thought was that. They came out very good...a little tough but still very tasty. We sprinkled salt on them after removing them from the oil and served with sour cream. Read More
(10)
Rating: 5 stars
11/30/2010
Very yummy!!Serve with ketchup and mayo mix as dipping sauce and even better!!! Read More
(9)
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Rating: 4 stars
10/20/2010
I boiled and then baked. They came out nice and crispy. I also added onion powder garlic powder salt & pepper. Something was missing but I think it was the dipping sauce Read More
(8)
Rating: 4 stars
05/04/2009
Not bad. I've had this at restaurants and liked it but couldn't remember if they served a sauce with it. We ended up eating them with salt garlic powder and seasoned salt. They were still good but this stuff is a lot of work! That skin and fibrous pit are certainly something. I think I might bake them next time--fried foods don't always agree with me. Thanks for the recipe! Read More
(8)
Rating: 5 stars
10/22/2010
Excellent! I prefer garlic salt so I always add that instead of plain salt Read More
(5)