Perfectly crisp and ready for dunking.
Simply Recipes / Ciara Kehoe
If you like french fries, theres a good chance youll love yuca fries.
Like potatoes, the starchy consistency of yuca makes it ideal for frying.
Simply Recipes / Ciara Kehoe
Yuca is consumed in many places around the world, but yucafriesare especially popular in Latin and Caribbean countries.
After boiling, they are fried until crisp and seasoned with salt.
What Is Yuca?
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Yuca, also known as cassava or manioc, is a woody shrub with a starchy, tuberous root.
(Not to be confused withyucca, an ornamental plant in the agave family.)
It has firm white flesh that is covered by a rough brown outer peel that must be removed.
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The flesh turns pale yellow when cooked and has a starchy texture that is similar to potatoes or yams.
It has a mild, subtly sweet, and slightly nutty taste that lends itself to many preparations.
Tip
No matter the preparation, its important to never eat yuca raw.
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Frozen yuca is also sometimes available, already peeled and cut.
When shopping for fresh yuca, youll notice that the long brown root is covered in wax.
You want to look for pieces that are firm and completely free of soft spots.
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It should also be virtually odorless, with only a fresh clean smell.
Yuca has a shorter shelf life than you might think.
That said, it freezes very well.
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When peeled and cut into chunks, it can be frozen for months.
If youve purchased it fresh, be sure to account for this step.
First, cut off each end of the root using a sharp knife.
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To remove the outer waxy bark and inner peel, dont reach for a vegetable peeler.
Instead, cut a shallow slit down the length of the yuca.
If there are a few brown spots, simply cut them out.
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If you see lines or discoloration spread throughout the root, dont use it.
Inside the yuca runs a fibrous thread down the center.
If so, quarter the peeled pieces of yuca lengthwise and use your knife to cut out the core.
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Garlic or other aromatics could be added to the boiling water to flavor the yuca during that initial cooking.
You could also season your cooked yuca fries with fresh herbs or a spice blend of your choosing.
Choosing a Dip
Another opportunity for customization is the dip.
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If youd like something bright and herbaceous, go for achimichurri, mojito sauce, or yourfavorite salsa.
If youre not necessarily a dip person, tangypickled red onionsmake a delicious topping.
Repeat with the rest of the yuca.
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Cut out any brown spots and rinse the yuca with water.
Add the peeled yuca segments to a medium pot, cover with water, and season with salt.
While the yuca is cooking, prepare the spicy mayo.
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Cut the yuca in half lengthwise and remove the fibrous core that runs through the middle.
Cut the halved pieces into wedges about 1/2 inch thick.
Place a cooling rack over a baking sheet or line a platter with paper towels.
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Fry the yuca wedges in batches until golden, about 4 minutes.
If oil does not completely cover the yuca, turn the pieces occasionally to ensure all sides are crisped.
Season immediately with salt.
Simply Recipes / Ciara Kehoe
Cook at 400F until golden brown and crisp, about 15 minutes, flipping halfway through.
Serve the yuca fries while theyre hot along with the spicy mayo.
Store leftover yuca fries in an airtight container in the refrigerator.
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Theyll last up to 5 days.
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