Next time you crave fries, ditch potatoes for yuca fries (aka cassava fries). They’re crispy outside, creamy inside, a little sweet, nutty, & can be baked, fried, or air-fried!
Why You’ll Love This Cassava Fries Recipe
If you’ve never tried yuca (cassava), now is the perfect time. Like air-fried plantain, yuca fries are a popular Caribbean/Latin-American side dish I’d never tried before moving to the Dominican Republic, but have become a household staple (I even grow and harvest yuca year-round since it’s so easy to grow) in a rotation with sweet potato fries and carrot fries.
They’re crispy on the outside, fluffy inside, and have a subtly sweet, nutty flavor. Easy to make baked, air-fried, or fried cassava fries (all methods below!)—perfect as a gluten-free, Whole30, or vegan appetizer, snack, or side.
What Is Yuca?
Yuca -pronounced YOU-cuh- (aka cassava and manioc, also called ‘yucca’ in the US), is a native South American and Caribbean woody shrub known for its starchy tuberous (‘tuber’) yuca root with a waxy brown outer bark, and creamy white flesh.
Like potatoes, yuca root can be boiled, mashed, roasted, and fried, but is slightly chewier, sweeter, and nuttier. It also has a lower glycemic index, meaning it’s slower to digest with less chance of blood sugar spikes, along with higher potassium levels as well as plenty of antioxidants, fiber, calcium, vitamin C, and phosphorus.
However, before you experiment with this starchy root vegetable, note that raw cassava contains trace amounts of cyanide, so it’s essential to properly cook it. Luckily, using the soaking and boiling process in this yuca fries recipe, you’re good to go!
The Ingredients
- Yuca: You’ll need one large yuca root (cassava) or use several smaller roots. You can find them in some grocery stores and many ethnic stores and markets – avoid any with dark spots/flecks inside. Pre-peeled frozen yuca also works in a pinch.
- Seasonings: I used a simple, flavor-packed blend of salt, black pepper, garlic powder, onion powder, and paprika to make moreish yucca fries.
- Oil: Any neutral cooking oil will work (avocado oil, canola, vegetable, etc.).
Other Seasonings
- Herbs (thyme, rosemary, oregano, Italian seasoning, etc.)
- Cayenne pepper or chili powder
- Nutritional yeast (nutty, cheesy flavor – or vegan parmesan to sprinkle with)
- Seasonings (Cajun seasoning, curry powder, BBQ seasoning, etc)
For the full ingredients list, measurements, complete recipe method, and nutritional information, read the recipe card below.
How to Make Yuca Fries
The process to prepare cassava fries is similar to regular fries and requires just five steps.
- First, trim the ends of the yuca, then peel and slice it into 3-4 inch sections.
How to peel yuca? Use a vegetable peeler for thin peel. For thick peel, I prefer to slice down the length of the root, dig a finger or knife beneath it, and peel it away.
- Slice them into ½-inch batons/wedges, cutting with the grain to avoid fraying edges.
- Soak the yucca sticks in water for 5 minutes, then drain and cook in a large pot of boiling salted water for 20 minutes, or until fork-tender (but not too soft!).
If you notice a fibrous ‘spine’ on the cooked yuca, remove it as it’s tough/woody.
- Drain thoroughly, pat dry, and toss thoroughly in a bowl with the oil and seasonings.
- Spread the yuca fries in a single layer, with space between (cook in batches if necessary), and cook…
- Air fryer yuca fries: 15-20 mins at 380°F (190 °C) – depending on thickness.
- Baked yuca fries: Bake for 25-30 minutes at 425°F/220 °C, flipping halfway.
How to Store Yuca Fries
Store: Yucca fries are at their crispiest when fresh, but leftovers will store in an airtight container in the fridge for 3–4 days.
Freeze: Flash-freeze until solid, then store in a Ziplock bag for 3-4 months. Then thaw in the refrigerator overnight or reheat from frozen.
Reheat: In the oven/ air fryer for 5-10 minutes or in a skillet with a bit of oil. Avoid the microwave to prevent ‘sogginess.’
Serving Recommendations
Yuca fries make for a wonderful French fry substitute and can be enjoyed in many of the same ways, including with:
- With pickled pink onions
- Dipping sauce: Like cilantro-lime mayo, creamy avocado sauce, chimichurri, vegan ranch, yum yum sauce, ketchup, etc.
- Bread: Like a black bean burger, grilled vegan cheese, or shawarma sandwich.
- Tacos: Like chickpea tacos or baked spinach tacos. Veggie quesadillas also pair.
- BBQ dishes: Like portobello steaks, cauliflower steaks, and tofu skewers.
FAQs
Can I prepare them in advance?
Peel, chop, and soak the cassava fries for up to 24 hours in advance.
Can I fry yuca fries?
Heat ½-1 inch of oil in a skillet over medium-high heat (around 375°F/190°C). Fry yuca fries in batches for 2-3 minutes per side until golden brown. Use a slotted spoon to transfer them to drain on paper towels, season, and enjoy.
What is the best way to cook yuca fries?
I won’t lie, fried yuca will be crispiest, though I love to air fry yuca fries as they’re still super crispy with only a fraction of oil. Baked cassava fries are my least favorite option – they work, but aren’t as crispy.
Recipe Top Tips
- Don’t skip the soak: This step removes excess toxins and starch, for crispier fries.
- Remove the core: It’s tough and woody, similar to a pineapple core.
- Cook cassava thoroughly: Raw cassava contains naturally occurring cyanide, so make sure it’s fully cooked before eating.
- For the crispiest fries: Soak then pat thoroughly dry before seasoning.
- Don’t overcrowd them: Regardless of the cooking method, don’t overcrowd the fries while cooking. If necessary, cook in batches for the crispiest results.
More Veggie Side Dish Recipes
- Crispy potato wedges
- Polenta fries
- Crispy parmesan potato wedges
- Loaded nacho fries
- Air fryer potato chips
If you try this easy yuca fries recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan #elavegan—I love seeing them.
Yuca Fries Recipe
Video
Ingredients
- 1 large (900 g) yuca root (cassava)
- ½ tsp salt
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- Black pepper to taste
- 2 tbsp oil
Instructions
Peel and slice it
- You can watch the short video for visual instructions.To peel the yuca root, start by cutting off both ends. If the root has a thin peel (like mine had), simply use a peeler. If not, then make a thin slice down the length of the root. You can then dig a finger underneath the peel and peel it away by hand.
- Slice the yuca root into sticks: Cut it into 3 to 4-inch-long sections and then slice it into batons/wedges (refer to images/video in the post).
Boil it
- Soak in cold water for about 5 minutes, then drain the water.
- Boil the sticks in plenty of fresh salted water for about 20 minutes, or until fork-tender.
- Drain the water very well (optionally pat-dry with a kitchen towel), then add the cooked yuca sticks to a large bowl together with all other ingredients.
- Toss to combine until well coated.
Cook it (air fryer method)
- Finally, transfer the fries to your air fryer basket in a single layer, with space in between (cook in batches if necessary). Depending on the thickness of the yuca fries, cook at 380 °F (190 °C) for about 15-18 minutes or, until golden brown and crispy.Check the recipe notes below for the oven and skillet method.
- Enjoy with a dip of choice like this yum yum sauce or vegan mayonnaise!
Notes
- Prepare the yuca root as written (minus seasoning the fries). Meanwhile, heat a large, wide skillet with at-least ½-1 inch of oil over medium-high heat.
- Once hot (around 375F/190C), transfer the fries in batches and cook, flipping halfway, until golden-brown and crispy.
- Use a slotted spoon to transfer the cooked cassava fries to paper towels to drain excess oil, then season and enjoy.
- Follow the recipe, but instead of transferring them to an air fryer, spread them across a parchment paper-lined baking sheet.
- Bake in a preheated oven at 425F/220C for about 25 minutes, turning halfway. Baked yuca fries won’t be as crispy, but are delicious.
- Cooking time will vary: Based on how thick you cut the fries.
Nutrition information is an estimate and has been calculated automatically
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
Leave a Reply