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Yuca fries are what happens when comfort food gets a Caribbean and Latin American passport stamp. Crispy on the outside, creamy and almost buttery inside, these cassava fries bring deeper flavor and a more satisfying bite than standard potatoes, especially when tossed hot with garlic and kosher salt straight from the fryer.
For other fries recipes try these Duck Fat Belgian Fries or this Purple Potato Fries.
My version leans hard into texture because I learned during testing that boiling the yuca first before frying is the difference between dry fries and fries with that fluffy center and crackly crust that keeps you reaching for another one.
Why You’ll Love This Recipe
- Yuca fries recipe lovers know these fries hit differently from regular french fries. The outside gets beautifully crisp while the inside stays rich, dense, and almost mashed potato creamy.
- This recipe is also flavor forward without needing a long ingredient list. Garlic and kosher salt do most of the heavy lifting while the natural nuttiness of cassava gives the fries their signature flavor.
- I also love that these homemade yuca fries work with just about anything from grilled meats to fried fish to burgers. They bring soul food energy with Caribbean street food vibes.
What Is Yuca?
Also known as “cassava”, Yuca is popular in African and Latin countries as a side dish or appetizer. Yuca is very similar to sweet potatoes in terms of shape and to a certain degree texture. However, when cooked as fries, yuca frites are cut thicker which makes it easier to get that crispy surface area with a soft flesh.
Ingredient Notes (Liner Notes)
Fresh yuca root is the star here. It has a mild earthy flavor and a starchiness that creates that creamy interior once boiled and fried. Look for firm roots without soft spots or discoloration. Frozen yuca works great too and honestly saves time because it is already peeled and cut. During recipe testing I found frozen yuca especially reliable for consistent texture.
Fresh garlic adds sharp savory flavor that clings beautifully to hot fries. I prefer finely minced garlic sautéed lightly in oil because raw garlic can overpower the subtle flavor of the cassava. Garlic powder works in a pinch but fresh garlic gives these cassava fries recipe vibes real personality.
Kosher salt seasons more evenly and sticks better to hot fries. The larger crystals also give better texture. Sea salt works fine as a substitute, but table salt can make the fries taste too salty too quickly.
How to make yuca fries
Yuca fries are easy to make, but require a few more steps than French fries.
Definitely, peel the skin. You’ll need a good vegetable peeler or really sharp paring knife
Cut into thick cuts. Think steak fries. Try this video tutorial for help.
Par-Boil the cut yuca before frying to remove excess starch and soften up the very tough yuca. Both are important to get the ideal texture; without this step the exterior will burn long before the interior is properly cooked. Note though its easier to cut yuca that’s been boiled first, you actually end up with better fries by cutting first. Trust me, I’ve tried both. Follow these directions for cutting.
Under no circumstances should you substitute frozen yuca for fresh. You will get dried up, stringy yuca fries.
No need to double fry. Yuca fries only require one take.
What to serve with crispy yuca fries
You can serve yuca fries as you would regular French fries, I.e. with ketchup or Belgian style mayo. If you’re a fan of the ketchup route, indulge me and try this Cuban Ketchup. It’s highly addictive and is da shiznit!
But seriously don’t overthink the condiment thing. Go as simple as lime juice or as complex as a chimichurri sauce. At the end of the day any of your favorite sauces will compliment the yucca fries.
These fries go great with a quick and easy pan-fried fish sandwich. It's also a great go to pairing with steak chimichurri. Other good pairing ideas included a grilled sausage dog or other sandwiches like brisket grilled cheese or crispy Southern fried chicken sandwich.
Marwin's Test Kitchen Secrets
Do not skip removing the woody core from the center of the yuca. It ruins the texture.
Let the boiled yuca dry thoroughly before frying. I spread mine on a sheet pan for several minutes so excess moisture evaporates.
Fry in batches. Crowding the pot drops the oil temperature and leads to greasy fries instead of crispy yuca fries.
Use a thermometer and keep the oil around 350 degrees. Too low and the fries absorb oil. Too high and the outside burns before the inside crisps properly.
I tested both single fry and double fry methods. Double frying gave the best crunch, especially after the fries cooled slightly.
Beats and Eats
ChocQuibTown’s ChocQuibTown track “Que Me Baile” fits these crispy cassava fries perfectly. The song carries warmth, rhythm, and movement that mirrors the fries themselves. Crunchy, vibrant, soulful, and impossible to ignore once they hit the table. The Afro Latin energy of the music feels right at home with a plate of golden fried yuca and garlic.
making yuca fries
If you make these delicious, fluffy fries please come back and leave me a comment below with your feedback. Definitely take a photo of the dish and be sure to tag #foodfidelity so that I can see them.
You can also keep up with my food exploits as well as original recipes! You can find me on Instagram, Facebook, Twitter, and Pinterest. If you like any of the music you find on the site, visit me at Spotify to find curated monthly playlists.
Yuca Fries
Ingredients
- 1½ lb fresh yuca
- 2 garlic cloves finely chopped
- Salt to taste
- Vegetable or Canola Oil for frying
Method
- Place the yuca in a medium pot and cover it with enough water. Add the garlic and season with salt to taste. Cover the pot and bring it to a boil on high heat, then reduce to a simmer and cook for about 15-20 minutes or until it's tender.
- Drain the yuca and let it cool on a cutting board. Once it has cooled, pat dry it with a paper towel and cut it into thick pieces.
- Fry the yuca at 350ºF for about 3-5 minutes or until they're golden brown. Then take them out of the oil and drain them on paper towels.
- Season them with salt to taste and serve immediately with your favorite sauce.
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