January 3, 2024
Yuca frita (or Yuca fries) is a delicious Latin American side dish, appetizer, or snack that is crispy on the outside and tender on the inside. You can learn how to turn yuca (or cassava) into Cuban Yuca Fries fried on the stovetop! You can either peel and boil the Yuca from scratch or use leftover Cuban Yuca con mojo. These are the Cuban version of French fries!
The Cuban Yuca Friescraving started when my family and I visited Havana Kitchet:
Phone: (951) 699-7300
Address: 41955 5th St Ste 101, Temecula, CA 92590
This is a Cuban restaurant that actually makes food like my Mimi. We chose to order "The Guajiro" (The Farmer), which includes some very tasty Yuca fries. It also has fried plantains (Tostones), Cuban style Black Beans, white rice, and a fresh non-spicy sauce of tomatoes and avocados. The minute that I tasted the incredible Yuca fries, I knew that I had to try making them!
How To Cut Fresh Yuca
Unlike potatoes, fresh yuca has a tough, waxy exterior which means you can’t peel its exterior with a vegetable peeler. You have to use a very sharp knife, not a paring knife.
Typically, I cut the ends of the yuca first.
I, then, make a cut all the way down the vegetable deep enough that it cuts through the thick brown skin.
Next, slowly and gently separate the skin from the flesh using a knife.
Lastly, cut them into steak fries.
This recipe is written by Jamie at asassyspoon.com
About Jamie
I’m Jamie. Miami native, first-generation Cuban-American, and the founder, recipe developer, and food photographer behind A Sassy Spoon.
Growing up, I loved watching Mami make Cuban food from scratch for the whole family using her favorite measurement of choice – un poquito (translation: “a little bit”). As a result, I began developing my own recipes inspired by my rich Cuban heritage. Here on A Sassy Spoon, you’ll find classic Cuban recipes, Cuban-inspired dishes with a twist, and some Latin-inspired recipes influenced by my hometown of Miami.
COURSE: Appetizer, Side Dish, Snack
CUISINE: Cuban, Latin
PREP TIME: 20 minutes
COOK TIME: 40 minutes
TOTAL TIME: 1 hour
SERVINGS: 6 servings
AUTHOR: Jamie at asassyspoon.com
INGREDIENTS:
2 lbs yuca cassava, peeled (or 1.5 lbs frozen yuca, thawed)
Vegetable oil for frying
Salt to taste
Cilantro Garlic Sauce for dipping
DIRECTIONS:
If you're using leftover Cuban yuca that is already cooked/boiled, skip the steps to peel & boil the yuca.
Peel & Boil the Yuca
In a large pot with water and salt, add the yuca. Bring the yuca to a boil on high heat then reduce to low. Cover and simmer for about 20-30 minutes until the yuca is fork-tender, not mushy. Drain and pat them dry with paper towels then transfer them to a large bowlwith a lid. Let them cool.
Remove the stringy, fibrous core from the center of each piece of yuca with a knife, if desired. Once cooled, cut the yuca, horizontally, into thick, long fries similar to steak fries.
Yuca Fries On The Stovetop
In a large saucepan, heat oil at medium heat until it reaches 350ºF.
Carefully add the yuca pieces in the oil in batches, making sure not to overcrowd the saucepan. I did about 3-4 at a time. Fry yuca for about 4-5 minutes until golden brown. Keep an eye on them so they don’t burn.
Transfer them to a paper towel lined plate to drain. Season with salt.
Serve with sauce of choice and enjoy!
NUTRITION:
Serving: 1 serving
Calories: 242 kcal
Carbohydrates: 58 g
Protein: 2 g
Fat: 1 g
Saturated Fat: 1 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat: 1 g
Sodium: 21 mg
Potassium: 410 mg
Fiber: 3 g
Sugar: 3 g
Vitamin A: 20 IU
Vitamin C: 31 mg
Calcium: 24 mg
Iron: 1 mg