Description
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.
- Do not microwave, as fries will soften.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Latin American
Nutrition
- Serving Size: 1 portion
- Calories: 410 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
