yuca fries

Yuca fries that are easy to prepare and baked in the oven for a healthier twist. They are gluten-free and quite crispy and delicious!

Yuca Fries (Aipim Frito)

yuca/cassava (or 6 frozen yuca sections)

tbsp olive oil ((or more if desired))

salt and pepper

cilantro (a pinch (or your favorite dried herb))

lime

CUT &amp; PEEL: If you are using fresh yuca/cassava: Cut off both ends of the yuca root. Depending on the length of the yucca, cut the root into 3 to 4-inch rounds. Using a large vegetable peeler or sharp knife, place the root upright and peel the tough, waxy brown skin and also the pinkish-purplish layer under the brown skin.  SEE PIC. 1 I find it easier to peel it after soaking the root for about 10 minutes.

Skip this process If you are using frozen yuca/cassava since it is already peeled and divided into sections.

BOIL: Place fresh or frozen rounds in a pot with enough tap water to cover and a good pinch of salt, and let boil over medium-high heat for 10-15 minutes or until fork-tender and the ends start to split open a little bit. SEE PIC. 2 Depending on the thickness of the rounds, it may take extra 5-10 minutes to get fork tender!

Remove from water using a slotted spoon and drain well with a paper towel. When they are cool enough to handle, cut in half lengthwise and remove the thin, woody stick that runs through the middle. SEE PIC. 3

BAKE OR FRY: Then, cut them into sticks (about ½ to ¾-inch thick).

To Bake: Preheat oven to 425º F (about 218º C). Toss them with olive oil, salt, pepper, and dried cilantro (optional), and distribute them in a single layer onto a baking sheet.  SEE PIC. 4 Bake for about 20 minutes, turning once.  Yuca Fries are done when they are lightly golden brown and also crispy on the outside and still soft on the inside.  Season with more salt &amp; pepper, if desired. Squeeze fresh lime juice on top and serve with ketchup, Jalapeño-Lime Aioli, chimichurri, or your favorite dipping sauce.

To Deep-Fry: heat enough oil to cover the yuca sticks in a heavy-bottom pot (over medium-high heat) or a deep-fryer (to reach 375 degrees F or 190 degrees C). Then fry them in batches, turning once, until golden brown. Remove with a slotted spoon and drain over paper towels.

To Air Fry: Spray both the air fryer basket and the yucca fries with cooking spray. Then cook them at 375 degrees F or 190 degrees C for 13-16 minutes or more depending on their thickness, flipping yuca halfway through. Leave enough space between them to cook evenly.  If cooking frozen yuca fries in the air fryer, add them to the basket and let them cook for about 8-10 minutes, and shake the basket. Then spray them with the cooking spray and follow the directions above.

These baked yuca fries are golden and crispy on the outside and soft on the inside. A tasty and healthier way to make yuca fries, rather than frying.

Yuca Fries (Cassava Fries)

yuca (cassava)

avocado oil

sea salt

cilantro leaves

lime juice

Dijon mustard

garlic

mayonnaise

Preheat the oven to 425 degrees fahrenheit and bring a large pot of salted water to a boil.

Use a vegetable peeler to peel the outside waxy layer from the yuca (just as you would a potato).

If the yuca is long, slice it in half, then slice into 1/2"-3/4" fries or batons.

Add the fries to the boiling water and cook for 10-15 minutes, or until the edges start to fray and they're fork tender.

Drain the fries and place in a large bowl. Drizzle them with avocado oil and sea salt and toss to coat.

Lay the fries in a single layer on a baking tray and cook in the oven for 30-35 minutes, flipping halfway through.

While the fries are cooking, make the cilantro lime mayonnaise. Add all of the ingredients except the mayonnaise to a small food processor and blend until finely chopped. Then add the mayonnaise and pulse a couple of times to combine.

Serve the yuca fries immediately with the cilantro lime mayonnaise.

Change up your typical potato side with these Crispy Baked Yuca Fries! They're crispy on the outside, soft on the inside with a kick of spice. No frying and just a tablespoon of olive oil in the whole recipe!

Crispy Baked Yuca Fries

yucas

olive oil

tsp chili powder

tsp sea salt

black pepper,

Peel yucas with a vegetable peeler to remove waxy skin.*

Chop in half and then slice each half into fry-shapes.

Place sliced yucca into a large pot and fill with water.

Heat on stovetop until water comes to a boil. Let cook in boiling water for 8-10 minutes.

Strain yucca from water and rinse with cold water.

Place yucca in a large bowl and top with olive oil.

Sprinkle with chili powder, salt and pepper and lightly toss to coat.

Line onto a baking sheet (do not overcrowd) and bake for 15 minutes.

Place back into oven and cook for another 15 minutes.

Sounds yummy!  Has anyone tried in the air fryer vs the oven?  I use my air fryer for potatoes to cut down on cook time, but also to keep my kitchen from getting so hot.  Is it necessary to boil them first?

Top 3 yuca fries recipes from across the web

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Yuca Fries (Aipim Frito)

Yuca Fries (Cassava Fries)

Crispy Baked Yuca Fries

Top 3 yuca fries recipes from across the web

The most viewed yuca fries recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Yuca Fries (Aipim Frito)

Yuca Fries (Cassava Fries)

Crispy Baked Yuca Fries

The most viewed yuca fries recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine