Have you discovered Yuca Fries? They are right up there on my list of favorite fries together with plantain fries. They are super crispy!
Cassava Fries are the bomb! They are so good that as soon as I made them, my girls and I devoured them right away and we didn’t even pair them with a dip! I simply sprinkled some sea salt on top and the taste was amazing!
These Yuca Fries are crispy on the outside, fluffy on the inside and with that sprinkling of sea salt, they are just sufficiently salty! Who needs a dip when your fries are this good? I will pick these fries over potato fries any day!
What is Yuca?
Yuca, also known as cassava or manioc is a starchy root vegetable that is eaten in South America and Africa. It is used to produce many other different foods including tapioca, garri, abacha, bobolo, fufu, flour and more. It is a very versatile food widely consumed in Africa in different forms.
What Does Yuca Taste Like?
Yuca tastes like yuca. It has its own taste which is hard to describe. It doesn’t have any strong flavor though. It is bland like a potato.
What Can I Make With Yuca
You can treat yuca the way you treat potatoes since they are similar in texture. One of my favorites ways to enjoy yuca is to boil it until fork-tender then I enjoy it with a vegetable side dish like my Spinach Stew. It can be paired with so many side dishes, stews or soups. I love eating boiled yuca on its own. So good!
How To Make Yuca Fries
First, peel the yuca. You can use a potato peeler to peel yuca if you want it peeled easily. Cut the tuber into 2-3 pieces. Peel with a potato peeler or make a slit on a piece using a paring knife. Be careful to cut just into the skin. Then use your knife to detach the skin from the flesh working your way around the piece.
Second, cut the peeled yuca into fries.
Place oil in a pot up to 3-4 inches. Heat up for about 10 minutes to 375 degrees F.
Put in the fries and fry until crispy on the outside. Be sure to take out the fries as soon as they are crispy. If you leave them to keep frying, they will toughen up and be tough to chew.
Place the fries on paper towel to absorb the excess oil then sprinkle with a bit of sea salt.
Enjoy warm. Yuca fries are best enjoyed warm. If you let them cool down they will become hard.
Super crispy Yuca Fries. You will fall in love with these crispy-on-the-outside and fluffy-on-the-inside fries!
- 1 8 inch yuca
- Sea salt for sprinkling
- Oil for frying
Peel the yuca. Cut the tubers into 2-3 pieces. Peel with a potato peeler or use a paring knife to peel it.
Wash the yuca pieces and pat dry with paper towel.
Cut the peeled yuca into fries.
Place oil in a pot up to 3-4 inches. Heat up for about 10 minutes to 375 degrees F.
Put in the fries and fry until crispy on the outside. Be sure to take out the fries as soon as they are crispy. If you leave them to keep frying, they will toughen up and be tough to chew.
- Take out the fries and place on paper towel to absorb the excess oil then sprinkle with a bit of sea salt.
Enjoy warm. Yuca fries are best enjoyed warm. If you let them cool down they will become hard. Pair with your favorite dipping sauce or enjoy as it is. So good!
The calorie count is a rough estimate.
I love cassava (Yuka). It’s top on my list after plantains. Have you tried cooking peanut pudding (mboh) yet? Please do so I can learn a trick or two. Also, it would go great with cassava, yum!!! Seeing your yuka fries reminded me of mboh, lol.
I love cassava too! Thankfully, I can easily find it here. I already published a Mboh recipe and video. You can see it here: https://www.preciouscore.com/groundnut-paste-mboh/