Yuca Fries Recipe – Crunchy, Delicious, and Easy to Make

Yuca fries, also known as cassava fries, are a crispy, golden alternative to traditional potato fries, offering a uniquely fluffy interior and crunchy exterior.

Naturally gluten-free and loaded with flavor, they’re perfect as a side dish, appetizer, or even a snack with your favorite dipping sauce—like garlic aioli, chimichurri, or a spicy mayo.

Popular across Latin America and the Caribbean, yuca fries bring a taste of tropical comfort to your table, with a satisfying bite you’ll crave again and again.

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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 mins

Cook Time 25 minutes mins

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).
  
• 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.
  
• 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.
  
• Serve:

  Garnish with chopped parsley or cilantro if desired, and serve with your favorite dipping sauce.
  

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

Can You Use some Alternative Ingredients for this Recipe?

If yuca (cassava) isn’t readily available in your area, there are a few tasty substitutes that can still give you a crispy, satisfying fry experience. Russet potatoes are the closest classic alternative, with a fluffy interior and crispy exterior when fried or baked.

For a tropical twist with similar texture, taro root or breadfruit can also be used; both are starchy root vegetables that fry up beautifully and offer a subtly sweet, earthy flavor.

If you’re looking for something lower in carbs, celeriac (celery root) or jicama can be sliced into fries and baked or air-fried—though they’ll offer a crunchier, less fluffy result.

For those interested in changing up the flavor profile or nutritional content, you can also play around with the seasonings and cooking oils. Instead of regular salt, try seasoning with smoked paprika, garlic powder, cayenne pepper, or a sprinkle of za’atar for extra flair.

For frying, avocado oil or peanut oil are great alternatives to vegetable oil, thanks to their high smoking points and subtle flavor differences.

You can even toss the fries in a bit of grated Parmesan cheese, fresh herbs, or lime zest right after cooking to take them to the next level.

The Bottom Line

Yuca fries bring a crispy, golden twist to the table that’s both comforting and easy to prepare. With just a few ingredients and simple steps, they deliver bold texture and flavor in every bite.

Serve them hot with your favorite dip or alongside grilled meats, sandwiches, or even a salad for contrast. Easy to adapt and endlessly snackable, yuca fries are a fun way to switch up your side dish game and impress with something just a little different.