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Oven baked Yuca Fries – Cassava Fries

Yuca Fries are very easy to prepare, they are immensely satisfying, with cotton soft melting interior and super crusty exterior. They are as good as potato fries but they have more character.

Crispy Oven baked yuca fries

Yuca fries – Fried Cassava

You will love this simple but delicious oven-baked yuca fries. This is a very simple recipe that you can whip up as a snack or side dish to go with a favorite meal. It’s also great as an appetizer for any get-together.

If you love potato fries or sweet potato fries, you will love these! Talking about fries, you may also want to check out this plantain fries recipe. Plantain is not a root crop but it’s one amazing recipe that you will be happy to add to your repertoire once you try it.

Fried cassava (Cassava fries) - If you love potato fries or sweet potato fries, you will love these Yucca fries

How to make Yuca fries – Cassava fries

Yuca fries can either be baked or fried. All you have to do is to peel the cassava, cut into wedges, and boil it in salted water. After boiling it, you can now proceed to deep fry, shallow fry or bake your yuca.

I like to serve them cut into thick pieces which renders them crisp on the outside and soft and moist on the inside.

You can serve alone, as a snack, as a side dish with some chicken wings and your favorite dip.

Step by step directions on how to make yucca fries

What is Yuca?

If you have been reading from the beginning of this post, you will notice that I’ve been using cassava fries and yuca fries so let me tell you what yuca really is just in case you are hearing this for the first time.

Yuca is a starchy root crop. It is widely used in Asian, Caribbean, and African meals where it’s commonly referred to as cassava: yes, cassava is also known as yuca, and just like potatoes, it can be boiled, fried, or baked.

Difference between yuca and yucca

Here in the states, yuca is often confused with yucca. These two (yuca and yucca) are totally different. 

Yuca is a tropical starchy root vegetable, which is also known as cassava, and just like potatoes, it can be boiled, fried, or baked.

 Yucca, on the other hand, is a genus of perennial shrubs and trees notable for their rosettes of evergreen, tough, sword-shaped leaves and large terminal panicles of white or whitish flowers. They are native to the hot and dry parts of the Americas and the Caribbean.

Is Yuca healthy for you?

Yes! Yuca is known to be one of the most nutritious foods on earth. It contains high levels of potassium, choline, and vitamin C.

Though Cassava is high in carbs however, it has a low glycemic index and this makes it a healthy addition to any diet.

Is Yucca better for you than potatoes?

The answer to this question depends on an individual’s dietary needs, but Yuca is higher in fiber and potassium than potatoes. It is also loaded with antioxidants, Vitamins A, B, and C.

The antioxidants and vitamins alone will help your body fight off free radicals that can cause serious illness. While the fiber and potassium levels being higher than potatoes, it will give you a boost!

 While yuca cannot replace potatoes in every potatoes based dish, they do make an excellent exchange for fries! 

Do you peel yuca before cooking?

Yes, yuca needs to be peeled because the skin is not edible. After peeling, you will need to cut through the center to remove the string-like fibrous inner core of the root. Once that is done, your cassava is ready to be cut and cooked.

What does yuca taste like?

Yuca is quite starchy and tastes similar to potatoes. It has a sweet but nutty type of flavor.

That’s why this oven-baked yuca fries may remind your tastebuds of homemade French fries. 

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Crispy Oven baked yuca fries

Oven-baked Yuca Fries

Yuca Fries are very easy to prepare, they are immensely satisfying, with cotton soft melting interior and super crusty exterior. They are as good as potato fries but they have more character.
5 from 4 votes
Print Pin Rate
Course: Side Dish
Cuisine: African, Asian, Caribbean
Keyword: cassava, fries, Yuca
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 4 people
Calories: 387kcal

Ingredients

  • 2 Yuca root medium size
  • 1/2 tsp salt and black pepper to taste
  • 2 Tbsp Vegetable Oil

Instructions

  • Peel the yuca cut through the middle, and remove the string-like fibrous inner core of the root.
  • Cut the Yuca into thick wedges about 1/2 to 3/4 inch thick rinse under cool water.
  • Place the yuca in a large pot and cover with enough water to almost submerge the yuca, season with salt and bring it to a boil about 10 to 15 minutes until it becomes tender but not falling apart.
  • Drain and place the cut yuca inside a large bowl, sprinkle some black pepper, and gently toss together.

Baking Instructions

  • Arrange the yuca on the baking tray large enough to ho hold them in one layer and brush generously with the oil.
  • Place in a 425F preheated oven until golden and crusty for 30 minutes turning halfway between.
  • Serve immediately alone, as a snack, or as a side dish with your favorite dip. Enjoy!

Frying Instructions

  • Heat some oil in a large skillet over medium-high heat until hot but not smoking.
  • Use a slotted spoon to gently put the boiled yucca inside the oil (don't overcrowd the oil).
  • Fry till golden brown turning once in between. Remove from oil with the slotted spoon and drain over a paper towel.

Notes

The frozen yuca can also be used. It comes already peeled and can be found in the frozen section of most grocery stores. All other instructions remain the same.

Nutrition

Calories: 387kcal | Carbohydrates: 78g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Sodium: 319mg | Potassium: 553mg | Fiber: 4g | Sugar: 3g | Vitamin A: 27IU | Vitamin C: 42mg | Calcium: 33mg | Iron: 1mg

Let’s Connect.

You can find me on Facebook, and Instagram. I love keeping in touch with all of you!

If you make this Crispy Yuca Fries, I’d love to see pictures of your creations on Instagram or Facebook. #cheflolaskitchen

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Annabelle

Friday 21st of February 2020

"deters people from eating yuca is the presence of cyanide". Ok Chef Lola, you had me until I read that; I'll just replace this vegetable with potatoes. I still love your recipes!

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