Yuca Fries
Yuca Fries – Baked crispy cassava fries are a crunchy, slightly sweet, healthy alternative to your usual French fries. You’ll enjoy the perfectly seasoned crisp exterior and irresistibly creamy, soft center. A simply guilt-free snack that is easy to make and perfect to share with your loved ones.
Yuca, also known as cassava, is a staple food in Africa. Not only is it affordable, but it’s almost always available in local markets. My family often enjoys this starchy root vegetable in different dishes. My favorites are cassava fufu and these yummy yuca fries.
I know you won’t get tired of French fries; that’s a given. But if you want a healthier alternative, I suggest you try these equally awesome yuca fries. Like the famous fries, they are also crunchy but slightly sweeter, and I must say – very tasty. And the best part is, it’s baked! 😉
What is Yuca (Cassava)?
Yuca is a tuberous starchy root grown in most tropical countries (African, Latin, and Asian). Nigeria produces the most cassava in the world, maybe because this root requires very little water to grow. It is readily available in most Latin stores and even in the major supermarkets here in America.
Because of its high nutrient contents, including carbohydrates, fiber, potassium, calcium, iron, and vitamins A, B, and C, it has become one of the most sought alternative foods for people who want to lose weight. It’s filling, keeping people’s appetites in check longer.
Recipe Ingredients
You can make this fantastic Caribbean cassava (yuca) fries with only 5 ingredients or make it two if using pre-blended seasoning. Oh yes!
- Yuca or Cassava – A high-carb root that is absolutely delicious. Aside from being nutritious, it is toxic when raw. So please make sure to always cook it properly, and it’ll be safe to eat. Ghana yams will also work for this recipe.
- Seasoning – As you may know, cassava tastes a little bland. So I added garlic, sugar, salt, and parsley to add more flavor, making our yuca fries more delicious and enjoyable to eat.
How to Make Yuca Fries
Prep the Cassava
- Halve the Cassava – Cut both ends of the cassava and then cut it in half. (Photos 1)
- Peel – Make a shallow cut into the cassava’s skin and gradually work your knife between it and the flesh to remove the skin. (Photo 2)
- Cut and Rinse – Cut them into desired shapes, remove the tap root, rinse, and place the yuca in a pot with salt, sugar, and water, just enough to barely cover it. (Photos 3-5)
- Boil and Drain – Bring the pot to a boil and cook on medium heat until the yuca is fork tender. Don’t overcook it. Then drain the water from the cooked cassava. (Photos 7)
Make the Yuca Fries
- Get Ready – Line a baking sheet with foil or parchment paper and place the cassava in a single layer. (Photo 8)
- Season – Sprinkle with garlic and parsley and coat the cassava with cooking spray or oil.
- Bake – Place in a preheated 425℉/220℃ and bake for 20 minutes or until slightly brown, turning once.
- Serve – Serve warm with your favorite hot sauce or aioli.
Recipe Variations
- One of my readers suggested boiling the cassava with coconut milk, water, salt, pepper, cumin, and coriander, then frying them afterward. It already sounds heavenly and tasty, though I haven’t tried it yet.
- Other than salt and pepper, you can also season these baked yuca fries with a more complex mix of herbs and spices. Such as Creole, taco, blackened, or all-purpose seasonings. 😉
Tips and Tricks
- Don’t forget to salt the water to add flavor.
- Cut them as evenly as possible in a similar size, so they’ll cook evenly and look more pleasing.
- You can also fry them, but oil with a high smoke point will do a better job. Corn, peanut, canola, and avocado oil can handle high heat.
- To skip the peeling and cutting part, you may opt to buy frozen yuca instead. You can usually find them in grocery stores with an international frozen food section. Boil them directly, then fry or bake as instructed.
Make-Ahead Instructions
Yuca fries are best enjoyed nice and hot fresh from the oven. But cutting and peeling them might be a little time-consuming, especially when working in big batches.
Raw – However, you can cut and peel them, then refrigerate them covered in a water-filled container for a few days. But you’ll want to change the water daily to keep them fresh. Alternatively, you can freeze them in a resealable bag for a few months. And when you’re ready to serve, proceed to boiling and baking as instructed.
Cooked – You can also boil them a couple of days ahead and refrigerate them in an airtight container or freeze them once cooled. Then bake them according to the instructions when you’re ready for a quick, healthy snack. 😉
Serving and Storage Instructions
You’ll also enjoy this healthy alternative with luscious dips and sauces. Honey mustard, aioli, homemade BBQ sauce, ketchup, and mayo are excellent choices for starters. In comparison, remoulade sauce and tartar sauce will surely take your snacking experience to a whole new level of deliciousness.
We rarely have leftovers of this yummy treat, but sometimes they’re inevitable, especially on special occasions where you serve a LOT of food. To store the leftover yuca fries, transfer them to an airtight container and keep them in the fridge for three days. Blast-freeze them lined in a baking tray covered with a cling wrap. Once frozen, transfer the yuca fries to a freezer-safe bag for up to three months.
Reheat fries in a preheated 350℉/177℃ oven for 10-15 minutes or until warmed through. Or you can toast them for 5-7 minutes in an air fryer. There is no need to thaw if frozen, although you might want to add 2-3 minutes to the cooking time.
FAQs
The taste is similar to potatoes; only the yuca is lighter and chewier. It has a hint of sweetness and nutty flavor and absorbs flavors well, especially with dishes like soups and stews.
It is easy to tell when raw yuca root goes bad. You’ll see dark and moldy spots, and it gets soft. It should be firm and beautifully brown. Cooked cassava turns sour and gets an unpleasant odor. If that happens, discard it immediately.
You can make many dishes with yuca, aside from fufu, fritters, and fries. You can enjoy them as a side dish, baked, roasted, or boiled, or toss them in soups and stews instead of potatoes. And who doesn’t love desserts like cassava cake and pone?
That may depend on who you ask and how they’re made. I love both, but my personal favorite is yuca. That said, you can make baked potato wedges for a healthier alternative to french fries.
What to Serve with Yuca Fries
A good yuca fries dipping sauce is always a welcome addition. Remoulade, aioli, and homemade mayo are always good choices. They also go well with these exquisite sandwiches below for a complete comfort food deluxe.
- Jibarito Plantain and Steak Sandwich
- Salisbury Steak
- Philly Cheese Steak Sloppy Joes
- Chicken Salad Sandwich
More Crave-Worthy Snack Recipes to Try
- Cajun Baked Sweet Potato Fries
- Bacon-Wrapped Jalapeno Poppers
- Air-Fryer Chicken Livers
- Beer Battered Onion Rings
- Southern Cheese Straws
Conclusion
Yuca fries are as healthy and tasty as regular fries, making them an excellent alternative. How do you like to make yuca? Let me know in the comments! ❤️
Watch How to Make It
[adthrive-in-post-video-player video-id=”l8zlFMvE” upload-date=”2020-03-28T14:46:01.000Z” name=”Yucca Fries & Roast Garlic Aioli” description=”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.” player-type=”collapse” override-embed=”false”]
This blog post was originally published in March 2013 and has been updated with additional tips and a video.
Baked Yuca Fries
Ingredients
- 2-3 pounds yuca (cassava)
- 4 cloves garlic, sliced
- 2-3 tablespoons sugar
- 1 pinch salt
- 3 tablespoons parsley, chopped
- Cooking spray (or canola oil)
Instructions
- Cut off both ends of the cassava and then cut it in half.
- Make a shallow cut into the skin and gradually work your knife under the layer of the cassava to remove the skin.
- Cut it into desired shapes, rinse the cassava, and place it in a pot with salt, sugar, and water, just enough to barely cover.
- 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℉/220℃ oven for 20 minutes or until slightly brown, turning once.
- Serve warm with hot sauce or aioli.
Tips & Notes:
- Don’t forget to salt your water. The added salt will significantly add flavor to boiled yuca.
- Cut them in similar sizes as evenly as possible, so they’ll cook evenly. Plus, they’ll look more pleasing.
- You can also fry them, but oil with a high smoke point will do a better job. Corn, peanut, canola, and avocado oil can handle high heat.
- To skip the peeling and cutting part, you may opt to buy frozen yuca instead. You can find them in grocery stores with an international frozen section. Boil them directly, then fry or bake as instructed.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Not a single one was left! Big hit. This recipe is a keeper.
yayy, Thank you, Liza. Much Love:)
Can I follow this recipe with Ghana Yams?
Yes it would work just fine with Ghana yams. Happy Cooking !!!
I have never used cassava before! I look forward to try some of the dishes. Please keep me I formed
Can’t wait for you to try it. Please do let me know how it turns out.
This recipe is very good and I like it
How do you make the dipping sauce
Looks amazing will try
Thanks
Hi Pari! Here is a recipe for it https://www.africanbites.com/yucca-fries-roast-garlic-aoili/. Happy Cooking!!!
Hi, I have been eating cassava for the last six months. I simply cut slices, remove the skin, coat in oil (thin coating), pepper and salt and directly in the oven at 200 deg C. Fifteen to twenty minutes later after the initially white and little moist surface becomes brown I remove from the oven and eat it for breakfast in the place of bread. It is a wonderful snack, feels like a biscuit and it is very tasty.
My problem is that all recipes include soaking and boiling of the cassava in order to eliminate the cyanide.
Nothing has happened to me so far but after reading about the toxicity I am really worried lest I have caused some damage to myself. I love it the way I cook it and I will be very sorry to finish my love affair with cassava.
Mario, there are several valid reports out there, about the link between cyanide and cassava. So it is best to boil and then roast your cassava.
Hey, I made this boiled and oven baked cassava, and the sticks became heavenly. I left the wedges thicker than in this recipe, maybe as the ones you made with the Stewed Greens recipe that you posted this week. I boiled them for 20min, then baked it for in a pan with chopped garlic and onion for 20min. I made so many of your recipes, I will start to more actively comment on your recipes…
I’m just looking for recipe with cassava and found it on your blog Immaculate, I’ll try this one. 🙂
These Cassava fries are good enough for jehova.
Thanks economy fish.
Thanks for this Immaculate, just started to cook with Cassava and loving it – although I didn’t know it goes bad so quickly!!!
hi,you know what will make it taste more delicious?you should try boil it with coconut milk,water,salt,pepper,cumin and coriander. i used to fry it but now i’ll start baking it
Belmo, I will definitely try it . I can taste it already… maybe I will just create another recipe with coconut milk and spices . Thanks girl!
Hey Hon, I really, really appreciate your cooking methods, because you do more of baking than frying. I’m going to bake me same cassava NOW. Thanks Immaculate
Baking is better for your health! In this recipe, the taste is not compromise. So make it !