Yucca Fries-Light and crisp, fresh Yucca fries (Baked or fried) with an Aromatic Roast Garlic Dipping Sauce. Savory, sweet and so healthy and delicious.
I know you might have come across this funny looking brown tuber root in the supermarket and wander what the heck do you do with it. Well, wander no more. This is a great way to try it out and it tastes delicious both ways – Fried or Baked. With this Garlic Aioli you are going to be super happy and want to put the sauce on EVERYTHING!!!
If you are clueless as to what Yucca(cassava) is? It is a tuberous starchy root grown -enjoyed in most tropical regions, South America, Caribbean and especially in Africa. Nigeria is the world’s largest producer of cassava.
It is enjoyed in any shape or form- boiled, stewed, fried , baked , roasted , mashed … and the list goes on.
In my household, we eat a lot of cassava because the two men in my life REALLY like it.
What’s a girl do but to give them what they want. They prefer it to any other starchy root vegetables. I have been cooking this up a lot recently so I couldn’t help but share another recipe with roasted garlic sauce. An appetizer that is often present in Latin Caribbean restaurants.
When I see fresh-looking ones I go crazy in the supermarket and stock up. Clean, peel the outer exterior, remove the ugly fibrous root in the middle and freeze. That way I can keep them satiated even when am not in any mood to cook.
Can I get a thumbs up?
You know they are also available frozen at Ethnic markets and even in some supermarkets depending on your location. So you can still enjoy cassava without the peeling, that’s is if you do not want to mess your pretty fingers.
This is a quick and easy way of making this yucca. I had it in a Cuban restaurant with garlic aioli and it was Soooo delish!
Serve it with garlic aioli, burger, or any protein.
Enjoy!
Watch How To Make It
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Yucca Fries & Roast Garlic Aioli
Ingredients
Yucca Fries
- 2-3 pounds Yucca or Cassava
- 2-3 tablespoons sugar optional
- pinch of salt
- Cooking spray or canola oil
Roast Garlic Aioli.
- 2-3 garlic bulbs
- 1 cup Mayonaise
- 2 Tablespoons Lemon Juice
- 3 tablespoons of chopped parsley or cilantro
- 1/2 teaspoon cayenne pepper or hot sauce optional
- Olive oil as needed
- salt and pepper to taste
Instructions
- Cut of both ends of cassava and then cut them in 2 or 3 depending on the length of the Yucca
- Make a shallow cut into the skin of the cassava and gradually work your knife under the layer of the cassava to remove the skin.
- Cut them into desired shapes, rinse cassava and place in a pot with salt, sugar and water, just enough to barely engulf the cassava.
- Bring to a boil and cook on medium heat until fork tender. Do not overcook the cassava. Drain the water from the cooked cassava.
- Line a baking sheet with foil or parchment paper and place the cassava in a single layer.
- Sprinkle with garlic and parsley and coat the cassava with cooking spray or oil
- Bake in a 425-degree oven for minutes for 20 minutes or until slightly brown, turning once
Frying
- Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat until hot but not smoking. Fry the yucca fries in batches, turning once, until golden brown, about 5 minutes or more Do not overcrowd the pan (it will make the yucca to be soggy and absorb excess oil.Use a slotted spoon, transfer yucca and drain on paper towels.
- Serve warm with hot sauce or aioli
Roast Garlic Aioli
- Cut the top ¼" to ½" off of a whole head of garlic, so that each individual clove should be visible. Make sure every garlic clove is exposed.
- Place the head of garlic on foil paper. Drizzle the top of the garlic with a bit of oil, about 1 teaspoon. Wrap it up and place it the oven to roast for about 30 minutes or more; it should be soft, fragrant, and golden. Let the garlic cool then squeeze individual cloves out of the skin.
- Combine roast garlic, mayonnaise, lemon, salt, cilantro, pepper and hot sauce with a wooden spoon season with salt and pepper. Add olive oil as needed .Set aside.
Nutrition Information:
Cut of both ends of cassava and then cut them in 2 or 3 depending on the length of the Yucca
Make a shallow cut into the skin of the cassava and gradually work your knife under the layer of the cassava to remove the skin.
Cut them into desired shapes, rinse cassava and place in a pot with salt, sugar and water, just enough to barely engulf the cassava.
Add and sugar(optional)Bring to a boil and cook on medium heat until fork tender.
Do not overcook the cassava. 
Remove and drain water
Place in a bowl , Sprinkle with garlic and dried herbs( parsley, oregano) and coat the cassava with cooking spray or oil
Place on baking sheet lined with parchment paper or foil paper
Bake in a 425-degree oven for minutes for 20 minutes or until slightly brown, turning once
Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat until hot but not smoking. Fry the yucca fries in batches, turning once, until golden brown, about 5 minutes or more Do not overcrowd the pan (it will make the yucca to be soggy and absorb excess oil.Use a slotted spoon, transfer yucca and drain on paper towels.
Molly says
5+ stars
Have been using immaculate bites yucca recipe since finding it a few years ago and it is absolutely
The Best yucca fries & aioli recipe ever! Thank you!