These yucca fries are irresistibly crispy on the outside and tender on the inside. Made from fresh yucca root that’s boiled until soft and then fried to golden perfection, they are finished with flaky sea salt and traditionally served with a vibrant aji verde sauce. Perfect as an appetizer or side dish, they bring bold Latin flavor and comforting texture to any table.
Why You’ll Love This Recipe
• Crispy exterior with a fluffy, creamy center
• Naturally gluten-free and made with simple ingredients
• Perfect alternative to traditional potato fries
• Can be fried, baked, or air-fried
• Pairs beautifully with grilled chicken, rice dishes, or dipping sauces
• Great for gatherings, game days, or family dinners
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 pounds fresh yucca root, peeled and cut into matchsticks
2 teaspoons kosher salt (plus more for boiling water and finishing)
4 cups neutral oil such as avocado oil or grapeseed oil (for frying, about 1 inch deep in pot)
1 cup aji verde sauce, for serving
Directions
Trim the ends off the yucca root. Cut it into 4-inch sections to make peeling easier.
Stand each piece upright and carefully slice off the thick peel, removing only the outer bark and waxy layer.
Cut the peeled yucca into even matchsticks, about ½ inch thick.
Bring a large pot of water to a gentle boil. Season generously with salt.
Add the yucca pieces and simmer for about 20 minutes, or until fork-tender but not falling apart.
Drain the yucca and spread it onto clean kitchen towels or paper towels. Pat dry thoroughly. This step ensures crispiness when frying.
In a heavy-bottomed pot or Dutch oven, heat about 1 inch of neutral oil over medium heat until it reaches 350°F (175°C).
Fry the yucca in batches to avoid overcrowding. Cook each batch for 2 to 3 minutes per side, or until medium golden brown and crisp.
Transfer the fries to a paper towel-lined tray and lightly sprinkle with kosher salt while hot.
Spicy Version
Add ½ teaspoon cayenne pepper or chili powder to the salt before sprinkling over the hot fries.
Garlic Yucca Fries
Toss freshly fried yucca with 1 teaspoon garlic powder or freshly minced sautéed garlic.
Oven-Baked Option
Preheat oven to 425°F (220°C). Toss boiled and dried yucca with 2 tablespoons avocado oil. Spread evenly on a baking sheet and bake for 25 minutes, flipping halfway through.
Air Fryer Method
Preheat air fryer to 425°F. Lightly coat yucca with 1 tablespoon oil. Cook for 10 minutes, flip, then cook an additional 8 to 10 minutes until crisp.
Herb Finish
Sprinkle with chopped fresh cilantro or parsley before serving for a fresh finish.
Storage/Reheating
Storage
Allow fries to cool completely. Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a 400°F oven for 8 to 10 minutes or in an air fryer for 5 to 7 minutes until hot and crisp. Avoid microwaving, as it softens the texture.
Freezing
After boiling and drying (before frying), yucca can be frozen in a single layer. Once frozen, transfer to a freezer bag for up to 2 months. Fry directly from frozen, adding an extra minute or two to the cooking time.
FAQs
What is yucca?
Yucca, also called yuca or cassava, is a starchy root vegetable commonly used in Latin American and Caribbean cooking.
Do I need to boil yucca before frying?
Yes. Boiling softens the dense root and ensures a creamy interior once fried.
How do I know when yucca is fully cooked during boiling?
It should be fork-tender but still hold its shape. Avoid overcooking, as it can become mushy.
Can I use frozen yucca?
Yes. Frozen peeled yucca works well and saves prep time. Boil it directly from frozen until tender.
Why are my yucca fries not crispy?
They may not have been dried thoroughly after boiling, or the oil temperature may have been too low.
What oil is best for frying yucca fries?
Use a neutral oil with a high smoke point such as avocado oil, grapeseed oil, or vegetable oil.
Can I make these ahead of time?
You can boil the yucca ahead of time and refrigerate it. Fry just before serving for best texture.
What does yucca taste like?
Yucca has a mild, slightly nutty flavor with a texture similar to a denser potato.
Are yucca fries healthier than potato fries?
Yucca is naturally gluten-free and rich in vitamin C and fiber, but frying adds fat just like traditional fries.
What can I serve with yucca fries?
They pair wonderfully with grilled chicken, arroz con pollo, roasted meats, or fresh dipping sauces like aji verde or garlic sauce.
Conclusion
Yucca fries are a delicious and satisfying twist on traditional fries. With their crisp golden exterior and soft interior, they deliver comfort and bold flavor in every bite. Whether fried traditionally, baked, or air-fried, they are a versatile side dish that brings authentic Latin flair to your table. Serve them hot with your favorite sauce and enjoy a simple yet unforgettable appetizer.
Yucca Fries are crispy, golden cassava sticks that are boiled until tender and then fried to perfection, finished with flaky salt and served with vibrant aji verde sauce for a bold Latin-inspired side dish.
Ingredients
3 pounds fresh yucca root, peeled and cut into matchsticks
2 teaspoons kosher salt (plus more for boiling water and finishing)
4 cups neutral oil such as avocado oil or grapeseed oil (for frying)
1 cup aji verde sauce, for serving
Instructions
Trim ends off yucca and cut into 4-inch sections. Stand upright and carefully peel away thick outer skin.
Cut peeled yucca into even 1/2-inch thick matchsticks.
Bring a large pot of salted water to a boil. Add yucca and simmer about 20 minutes until fork-tender but intact.
Drain and spread yucca on towels. Pat completely dry.
Heat 1 inch of oil in a heavy pot to 350°F (175°C).
Fry yucca in batches 2–3 minutes per side until golden and crisp.
Transfer to paper towel-lined tray and sprinkle with kosher salt while hot.
Serve immediately with aji verde sauce.
Notes
Dry yucca thoroughly before frying for maximum crispiness.
Maintain oil temperature around 350°F for best results.
Frozen peeled yucca can be used and boiled directly from frozen.
Reheat in oven or air fryer to restore crisp texture.
