Yuca Fries with Cilantro-Lime Sauce
Yuca, also called cassava, is a starchy root that turns fluffy inside and crisp outside when boiled and then fried. A cool cilantro-lime sauce is for dipping. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.
Open interactive cooker (change people count)
Food safety
Always peel yuca completely and cook it until tender — never eat it raw. Keep the sour cream sauce refrigerated until serving. Chill leftovers within 2 hours (1 hour if above 90°F) and reheat fries to 165°F.
Allergens: milk, egg
Equipment
- large pot
- heavy pot or Dutch oven
- deep-fry thermometer
- knife
- cutting board
- slotted spoon
- blender or small bowl
Ingredients (for 4 servings)
- 2 pounds fresh yuca root (or frozen peeled yuca)
- 1 3/4 teaspoons salt, divided
- 4 cups vegetable oil, for frying
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1/2 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 1 garlic clove, minced
Directions
1. Scrub the yuca under running water. Cut it into 3-inch pieces, stand each on end, and slice off the thick brown skin and the pink layer under it. Halve each piece lengthwise and pull out the woody string in the center.
2. Put the yuca in a large pot, cover with cold water, and add 1 1/2 teaspoons salt. Bring to a boil over high heat, then simmer 20 to 25 minutes until fork-tender and the edges start to split.
3. Drain and let cool 10 minutes. Pat dry and cut into thick fries about 1/2 inch wide.
4. Make the sauce: scrub the lime and wash the cilantro. Blend or stir the sour cream, mayonnaise, cilantro, lime juice, garlic, and remaining 1/4 teaspoon salt until smooth. Refrigerate.
5. Heat about 2 inches of oil in a heavy pot over medium-high to 350°F on a deep-fry thermometer.
6. Fry the yuca in batches for 4 to 5 minutes, turning, until golden and crisp.
7. Drain on paper towels and sprinkle lightly with salt. Serve hot with the cold sauce.
Skill taught
Peeling yuca and boiling it tender before frying for crisp outsides and soft centers.
Affordable substitution
Use frozen peeled yuca, which skips the peeling step; boil it straight from frozen and add a few minutes.
Optional variation
Bake instead of fry: toss boiled yuca fries with 2 tablespoons oil and bake at 425°F for 25 to 30 minutes, turning once.
Leftovers & storage
Cool and refrigerate leftovers within 2 hours (within 1 hour if above 90°F). Store at 40°F or below; eat fries within 3 days and the sauce within 4 days. Reheat fries in a 425°F oven to 165°F until crisp.