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A cup filled with golden-brown yuca fries garnished with chopped herbs, served in a white paper wrapper

Yuca Fries Recipe

Yuca fries, also known as cassava fries, are a deliciously crispy, golden alternative to traditional potato fries. Their unique charm lies in the creamy, fluffy interior paired with a crunchy exterior that makes them irresistible. Naturally gluten-free and full of flavor, these fries are a staple in Latin American and Caribbean cuisine, often served as a side dish, appetizer, or snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Course Appetizer, Side Dish
Cuisine Latin American
Servings 4
Calories 290 kcal

Equipment

  • Large pot for boiling yuca
  • Sharp knife
  • Peeler
  • Slotted spoon
  • Baking sheet or deep fryer or large skillet for shallow frying
  • Paper towels for draining
  • Mixing bowl

Ingredients
  

  • 2 lbs yuca (cassava) peeled and cut into 3-inch sticks
  • 1 ½ tsp salt  divided
  • Water  enough to cover yuca in pot
  • 3 cups vegetable oil for frying
  • fresh parsley or cilantro chopped (for garnish), optional
  • dipping sauces (garlic aioli, spicy mayo, ketchup, chimichurri) optional

Instructions
 

  • Prep the Yuca:
    Peel the tough outer skin of the yuca with a sharp knife or vegetable peeler. Cut into large chunks, then slice into fry-shaped sticks about ½-inch thick.
    Boil the Yuca:
    Place the yuca sticks in a large pot, cover with water, and add 1 teaspoon of salt. Bring to a boil over high heat, then reduce to medium and simmer for 10–15 minutes, or until the yuca is just fork-tender (not falling apart).
    Raw yuca sticks boiling in a large pot of water, viewed from above on a marble countertop
  • Drain and Dry:
    Use a slotted spoon to remove the yuca from the water. Lay out on a paper towel-lined tray and pat dry thoroughly. This is crucial to get them crispy when fried.
    Heat the Oil:
    In a deep fryer, skillet, or pot, heat the vegetable oil to 375Cooking Tips
    Avoid overcooking during the boiling phase; overly soft yuca will fall apart when frying.
    Dry thoroughly after boiling—moisture leads to oil splatter and soggy fries.
    For oven-baked yuca fries, toss parboiled yuca in oil, spread on a baking sheet, and bake at 425°F (220°C) for 30–35 minutes, flipping halfway through.
    Air fryer option: Cook at 400°F (200°C) for 15–20 minutes for a lighter version.
    Want extra flavor? Toss in garlic powder, paprika, or chili powder after frying.°F (190°C). If using a thermometer, monitor closely to maintain this temperature.
    Lightly golden yuca fries draining on a tray lined with parchment paper and a striped kitchen towel
  • Fry the Yuca:
    In small batches, fry the yuca sticks for 3–5 minutes, turning occasionally, until golden brown and crispy. Avoid overcrowding the pan.
    Drain and Season:
    Transfer the fries to a paper towel-lined plate to drain excess oil. While still hot, sprinkle with the remaining ½ teaspoon of salt.
    Close-up of perfectly fried yuca fries in a dark ceramic bowl on a rustic wooden surface
  • Serve:
    Garnish with chopped parsley or cilantro if desired, and serve with your favorite dipping sauce.
    Stack of lightly golden yuca fries sprinkled with powdered sugar, served on a white plate

Video

Notes

Cooking Tips:
  • Avoid overcooking during the boiling phase; overly soft yuca will fall apart when frying.
  • Dry thoroughly after boiling—moisture leads to oil splatter and soggy fries.
  • For oven-baked yuca fries, toss parboiled yuca in oil, spread on a baking sheet, and bake at 425°F (220°C) for 30–35 minutes, flipping halfway through.
  • Air fryer option: Cook at 400°F (200°C) for 15–20 minutes for a lighter version.
  • Want extra flavor? Toss in garlic powder, paprika, or chili powder after frying.
Keyword Gluten-free, Homemade Snacks, Vegan Option, Vegetarian