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    Home >> Latin American

    Fried Yuca Strips

    Published: May 31, 2015 • Modified: February 22, 2022 • by Author: Analida • Word count:743 words. • About 4 minutes to read this article.

    565 shares
    • 7
    Jump to Recipe Print Recipe

    Fried Yuca Strips are the Latin American french fry.  Yuca is popular in Latin America, Africa and the Caribbean. These fried goodies make the perfect appetizer for your cocktail party or a side dish. So delicious, you'll forget about potatoes for a minute.

     

    yuca frita on a plate with parsley

    Jump to:
    • What is yuca?
    • Yuca history
    • How to cook yuca
    • Yuca Fries Recipe
     

    It's the third largest source of carbohydrates after corn. According to archaeologists, yuca made its first appearance in the Americas  long before the arrival of Columbus. It is thought to have been a staple of Pre-Columbian people since it is often found represented in indigenous art. 

    What is yuca?

    Yuca is club-like in appearance (yes, think caveman club), brown in color with a  slightly scaly looking skin, closely resembling the bark of a tree. The inside is a creamy white.

    3 raw yuca

    Yuca history

    The yuca plant is drought tolerant, a saving grace in times of bad harvests. Yuca  also grows well in poor soil. Given this valuable botanical attribute, it is not surprising that yuca occupies a sacred place in Latin American folklore.

    Legend has it that once during a terrible harvest, a woman lost her baby to starvation. She was so distraught that she buried the child under the dirt floor of her hut. In the middle of the night a good spirit, took pity on the woman's sorrow, sneaked into her hut and transformed the lifeless body of the baby into a root that eventually grew into a yuca tree. From then on the tree fed the village and that's how it became a staple in the diet of the indigenous peoples.

    Yuca is not only enjoyed in Latin America and the Caribbean, but also in Africa and Southeast Asia with Thailand being one of the top exporters.  Although it is rich in carbohydrates, it lacks protein.

    How to cook yuca

    Cooking yuca is a bit of a challenge since you first have to peel the tough outer bark and then boil it for about 30 minutes. After it is boiled and cools down, you can cut it into strips (like French Fries, but thicker) and then fry it (my favorite). They can be enjoyed with a multitude of sauces/dips, from the lowly ketchup to the more sophisticated aioli (my personal preference). You can also enjoy it boiled and seasoned with salt and garlic for those who prefer a simpler taste.  Yuca is one of the main ingredients in Sancocho-a typical Latin American soup.

    Another delicious way to enjoy yuca is Carimañolas - Fried Yuca Fritters stuffed with spiced meat. 

    Fried yuca strips with garlic aioli

    I like to buy it frozen because it's peeled. (You got it, I don't like peeling). Goya makes a consistently good product. Serve with aioli if you want, or feel free to experiment with your favorite dip!

    If you love the flavors of Latin America I have a lot to recommend for you on my blog.

    Easy Shrimp Mofongo - Fried and mashed plantains served in a tomato stew with buttery sautéed shrimp. Can you really go wrong with this comfort dish? 

    Ropa Vieja - It literally translates to "old clothes" but this stewed beef is absolutely delicious over rice or in tacos.

    Tostones with Avocado Cream Sauce - These twice fried plantains are usually served with ketchup but I wanted to upgrade so I made a tangy, creamy avocado sauce. You'll love it. 

    Latin Meal - Black beans and rice with pork chops is a quintessential meal in Panama. I have so many memories of this comfort food growing up. 

    Looking for more recipes?  
    Sign up for my free recipe newsletter to get new recipes in your inbox each week!  You can also find me sharing more inspiration in Pinterest and Facebook

    Fried yuca strips with garlic aioli
    5 from 1 vote
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    Yuca Fries Recipe

    Here is a favorite recipe from my childhood.  Fried Yuca strips or cassava fries with a garlic aioli.  These are very similar to potato french fries but have a creamier and sweeter flavor.  You will love these! 

    Course Side Dish
    Cuisine Latin American
    Keyword cassava fries, homemade aioli, yuca fries
    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes
    Servings: Change to adjust-> 6 servings
    Calories 120 kcal
    Author Analida Braeger

    Ingredients

    • 1 lb frozen yuca (I like Goya brand frozen yuca)
    • 1 tsp salt
    • 3 qts water

    Oil for frying - I like canola or peanut oil

      Instructions

      1. In a 4 qt. pot add water (about ¾ of the way up) and add the salt. Bring to a boil and add the yuca. Boil for about 20-30 minutes.
      2. Drain and allow to cool.
      3. Cut yuca lengthwise into strips.
      4. Fry in hot oil a few at a time until golden brown.
      5. Drain on paper towel and sprinkle with a little salt
      6. Serve with aioli or your favorite dip
      Nutrition Facts
      Yuca Fries Recipe
      Amount Per Serving
      Calories 120
      % Daily Value*
      Sodium 413mg18%
      Potassium 204mg6%
      Carbohydrates 28g9%
      Fiber 1g4%
      Sugar 1g1%
      Protein 1g2%
      Vitamin A 10IU0%
      Vitamin C 15.6mg19%
      Calcium 22mg2%
      Iron 0.2mg1%
      * Percent Daily Values are based on a 2000 calorie diet.
      Yuca fries with garlic aioli | ethnicspoon.com

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      565 shares
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      Reader Interactions

      Comments

      1. Christie

        June 01, 2015 at 9:21 am

        Thanks for sharing at Bloggers Brags this week. I'm pinning it to our group board on Pinterest. Have a great week!

        Reply
        • Analida

          June 01, 2015 at 7:34 pm

          Thanks Christie. You have a wonderful week too!!

          Reply
      2. [email protected] and Pigs

        June 01, 2015 at 12:54 pm

        Never tried yuca before I will keep my eye out for it now and give this a try.

        Reply
        • Analida

          June 01, 2015 at 7:35 pm

          Thanks Rebecca. I would buy the frozen yuca if I were you. I am Latin American, and I hate peeling it! 🙂

          Reply
      3. Georgina @theamazingflavoursofbrazil.com

        June 03, 2015 at 6:07 am

        You made me miss home with this post Analida! I am so addicted to deep-fried yuca, I think they are better than potato chips. It's a great idea to have them with aioli, I never thought about that. In Brazil we normally eat them just with salt and spring onions. I don't mind the mashed yuca either with thyme and olive oil. One of my favourite vegetables ever!

        Reply
      4. Sam @ SugarSpunRun

        June 03, 2015 at 4:23 pm

        I always wanted to try yuca but never knew what I'd do with it. Thanks for sharing this recipe!

        Reply
        • Analida

          June 03, 2015 at 7:15 pm

          You are welcome Sam.
          You could start out by buying already peeled and frozen. I do that. 🙂
          It will be a lot less work for you.

          Reply
      5. Christine

        June 05, 2015 at 4:15 pm

        This is so inspiring. I need to start using yuca. Visiting from FoodieFriDIY.

        Reply
        • Analida

          June 07, 2015 at 1:19 pm

          Thanks for commenting Christine.
          Do try yuca. It is yummy. My favorite way is fried. 🙂

          Reply
      6. Mila

        June 11, 2015 at 12:03 pm

        I love all your cooking creations ! Just reading it is like an adventure 🙂

        Reply
        • Analida

          June 12, 2015 at 6:14 am

          Thanks Mila for your kind words. I am glad you enjoy reading. 🙂

          Reply
      7. Palotus Pale

        April 20, 2018 at 1:25 pm

        5 stars
        The rich carbohydrate content is well known among the native growers, and they boast about it. I love the creamy white color inside.

        Reply
        • Analida

          April 20, 2018 at 1:42 pm

          Me too! Yuca is so versatile; this reminds me that I need to make more.

          Reply

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      Analida profile pictureI have been researching and creating ethnic recipes for over 20 years. I love to share "mostly healthy" easy and affordable ethnic recipes using fresh ingredients, with a bit of culture and food history sprinkled in.... Read more-->

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