Yuca French Fries Recipe

Yuca (cassava): A starchy root vegetable that becomes soft and fluffy when cooked, perfect for frying.

Salt: Used to season the yuca and the boiling water to bring out flavor.

Vegetable oil: Used for frying the yuca sticks until they are golden and crispy.

One of the most important steps in making these Yuca French Fries is boiling the yuca just right before frying. Here’s how to do it so your fries turn out perfectly crispy on the outside and soft on the inside:

1. Start by putting the yuca sticks into a pot of water that has some salt in it. The salt helps season the yuca while it cooks.
2. Bring the water to a boil and let the yuca cook for about 10 minutes. You want them to be tender enough to poke with a fork but not so soft that they fall apart.
3. Once they’re just tender, drain the water and let the yuca cool a bit before frying.

Doing this step right makes frying much easier because the yuca is already cooked through, so the frying just adds that golden, crispy outside. If you skip boiling or don’t cook them enough, the fries might be hard inside or take forever to cook in the oil. On the other hand, if you boil too long, the yuca can get mushy and fall apart when you try to fry it.

When I first made these fries, I didn’t boil the yuca long enough, and the inside was still tough after frying. It was a little disappointing, but after a couple of tries, I learned to test the yuca by poking it with a fork during boiling. Now, I always check to make sure it’s tender but still holds its shape. It’s a simple trick that makes a big difference in how tasty and crispy the fries turn out!

• yuca - Substitute with sweet potatoes: Sweet potatoes have a similar starchy texture and can be cut into sticks and fried just like yuca.

• yuca - Substitute with parsnips: Parsnips offer a slightly sweet flavor and can be fried to achieve a similar crispy texture.

• salt - Substitute with sea salt: Sea salt provides a similar salty flavor but with a slightly different mineral content that can enhance the taste.

• salt - Substitute with garlic salt: Garlic salt adds a hint of garlic flavor along with the saltiness, giving the fries an extra layer of taste.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• vegetable oil - Substitute with peanut oil: Peanut oil also has a high smoke point and adds a subtle nutty flavor to the fries.

• Allow the yuca fries to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled yuca fries in an airtight container or a resealable plastic bag. If using a bag, squeeze out as much air as possible before sealing.
• Store the container or bag in the refrigerator if you plan to consume the fries within 2-3 days. For longer storage, place them in the freezer.
• To freeze, spread the yuca fries in a single layer on a baking sheet lined with parchment paper. This prevents them from sticking together.
• Once the yuca fries are frozen solid, transfer them to a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to reheat, preheat your oven to 400°F (200°C). Spread the frozen yuca fries on a baking sheet and bake for 10-15 minutes, or until they are heated through and crispy.
• Alternatively, you can reheat the yuca fries in an air fryer at 375°F (190°C) for 5-7 minutes, shaking the basket halfway through for even crisping.
• Avoid microwaving the yuca fries as it can make them soggy and less appetizing.

• Oven Method:

  1. Preheat your oven to 400°F (200°C).
  2. Spread the leftover yuca fries on a baking sheet in a single layer.
  3. Bake for about 10-15 minutes, flipping halfway through, until they are heated through and crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 375°F (190°C).
  2. Place the yuca fries in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, shaking the basket halfway through, until they are hot and crispy.

• Stovetop Method:

  1. Heat a small amount of vegetable oil in a skillet over medium heat.
  2. Add the yuca fries in a single layer.
  3. Cook for 3-5 minutes, turning occasionally, until they are warmed through and crispy.

• Microwave Method (Not Recommended for Crispiness):

  1. Place the yuca fries on a microwave-safe plate.
  2. Cover with a damp paper towel to prevent drying out.
  3. Microwave on high for 1-2 minutes, checking halfway through, until they are heated through. Note: This method will not retain the crispiness.

• Knife: for peeling and cutting the yuca into sticks

• Cutting board: to provide a stable surface for cutting the yuca

• Large pot: for boiling the yuca sticks in salted water

• Slotted spoon: to remove the yuca from the boiling water and later from the frying oil

• Colander: for draining the boiled yuca

• Paper towels: to drain the excess oil from the fried yuca sticks

• Frying pan: for frying the yuca sticks

• Tongs: to handle the yuca sticks while frying

• Measuring spoons: to measure the salt

• Thermometer: to monitor the oil temperature for frying

Pre-boil in advance: Boil the yuca sticks ahead of time and store them in the fridge. This way, they are ready to fry when you need them.

Use a deep fryer: A deep fryer can cook the yuca fries more evenly and quickly compared to a frying pan.

Cut uniformly: Ensure all yuca sticks are the same size for even cooking and to avoid some pieces being undercooked.

Batch frying: Fry in small batches to maintain the oil temperature, ensuring the yuca fries come out crispy.