Yuca Frita – Crispy Fried Cassava Sticks

Yuca Frita – Crispy Fried Cassava Sticks

Golden on the outside and soft within, yuca frita is Colombia’s answer to French fries. These cassava sticks are lightly salted and perfectly crisp, making them a favorite side dish for grilled meats, fish, or simply enjoyed with a zesty dipping sauce such as hogao or garlic aioli.

Ingredients (serves 4 as a side)

• 2 pounds (900 g) fresh yuca (cassava) root

• 3 cups (700 ml) vegetable oil for frying

• 1 tsp salt, plus more to taste

• Optional: lime wedges and hogao sauce for serving

Instructions

1. Peel and Cut
   First, slice off each end of the yuca. Next, score the thick brown skin lengthwise and peel it away. Then cut the root into 3–4 inch (7–10 cm) sticks.

2. Boil Until Tender
   Bring a large pot of salted water to a boil. Add the yuca sticks and cook for 15–20 minutes until they feel tender but remain firm. Drain well and pat dry.

3. Remove the Core
   After they cool slightly, cut each piece lengthwise and remove the fibrous center vein.

4. Dry Thoroughly
   Lay the pieces on a towel and let them dry for 5–10 minutes so they crisp beautifully when fried.

5. Fry
   Meanwhile, heat oil in a deep skillet or Dutch oven to 350 °F / 175 °C. Fry the yuca sticks in batches for 3–4 minutes, turning them until they look golden and crisp.

6. Season and Serve
   Finally, drain the sticks on paper towels and sprinkle with salt. Serve immediately with lime wedges or your favorite dipping sauce.

Serving Tips

• Enjoy with hogao, garlic aioli, or spicy mayonnaise.

• Pair with grilled steak, roasted chicken, or fried fish for a traditional Colombian meal.

• Add a squeeze of fresh lime for a bright finish.

Pro Tips

• Dry Completely: Drying after boiling prevents splatter and guarantees extra crunch.

• Watch the Temperature: Keep the oil steady at 350 °F (175 °C) so every batch fries evenly.

• Use Frozen Yuca: If using frozen peeled yuca, thaw it, boil as directed, and then continue with the recipe.

Storage

Yuca frita tastes best hot and fresh. If you must store leftovers, place them in a sealed container and refrigerate for up to 2 days. Reheat in a 400 °F (200 °C) oven for 8–10 minutes to restore crispness.

Frequently Asked Questions

Can I skip the boiling step?
No. Boiling softens the dense cassava so it fries evenly and stays tender inside.

Is yuca safe to eat?
Yes. Boiling and frying remove naturally occurring compounds and make cassava safe and delicious.

Can I bake instead of fry?
Yes. Toss boiled yuca sticks with oil, spread them on a sheet pan, and bake at 425 °F (220 °C) for 20–25 minutes, flipping once, for a lighter version