Best 2 Crispy Yuca Fries Recipes

**Crispy Yuca Fries: A Culinary Delight from South America**

Crispy Yuca Fries, also known as yucca fries, cassava fries, or mandioca fries, are a delectable treat originating from South America. These golden-brown delights are made from the starchy root vegetable, yuca, which is a staple ingredient in many Latin American cuisines. This versatile root vegetable is transformed into a crispy and flavorful snack or side dish that pairs perfectly with various dipping sauces. This article presents a collection of crispy yuca fries recipes that cater to different tastes and preferences. Get ready to embark on a culinary journey as we explore the crispy exteriors and tender interiors of these irresistible yuca fries. From classic recipes to innovative variations, this article offers a diverse selection of recipes to satisfy your cravings for crispy and delicious yuca fries.

Check out the recipes below so you can choose the best recipe for yourself!

SOUTH AMERICAN YUCA FRIES (YUCA FRITA)

South American Yuca Fries (Yuca Frita) image

Try a South American recipe for fried yuca wedges (yuca frita), a popular way to cook the cassava root which has a starchy, fibrous texture.

Provided by Marian Blazes

Categories Appetizer Side Dish

Time 50m

Yield 6

Number Of Ingredients 4

Ingredients

2 pounds yuca root (fresh or frozen)
2 cups vegetable oil (for frying)
Dash of kosher salt
Optional: Aji chile pepper sauce or huancaína sauce (for dipping)

Steps:

Gather the ingredients.
If using fresh yuca, peel the yuca using a knife.
Cut the yuca into large pieces.
Remove the fibrous inner core of the root.
Bring a large pot of salted water to a boil and cook yuca until it starts to turn translucent and can be pierced easily with a fork, about 20 to 30 minutes.
Drain thoroughly.
Check yuca for any remaining fibrous pieces and remove them.
Cut the yuca root into thick rectangular wedges.
Heat 2-inches of vegetable oil in a heavy frying pan over medium-high heat.
Once the oil is hot (ideally 350 F), fry the yuca in batches, turning occasionally, until golden brown.
Carefully remove yuca from pan with a slotted spoon or wire skimmer and place onto a plate lined with paper towels.
Sprinkle the yuca fries with kosher salt. Serve hot with aji chile pepper sauce or huancaina sauce for dipping and enjoy.

Nutrition Facts : Calories 457 kcal, Carbohydrate 58 g, Cholesterol 0 mg, Fiber 3 g, Protein 2 g, SaturatedFat 2 g, Sodium 47 mg, Sugar 3 g, Fat 25 g, ServingSize 4 to 6 Servings, UnsaturatedFat 0 g

YUCA FRENCH FRIES

Yuca French Fries image

Like French fries? Then you will love this Latino version of an American favorite! Treat yuca just like you treat potatoes. Yuca can also be used to make a scrumptious alternative to home fries for breakfast.

Provided by The Messy Cook

Categories Side Dish Vegetables

Time 1h

Yield 6

Number Of Ingredients 3

Ingredients

2 pounds yuca, peeled, and cut into 4 inch sections
2 quarts vegetable oil for frying
salt to taste

Steps:

Place the yuca into a large pot, and add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the yuca can be pierced easily with a fork, 20 to 30 minutes. Drain, and allow to steam for several minutes until cool enough to handle. Cut the yuca into french fry-sized sticks, discarding the fibrous core.
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Fry the yuca in batches until golden brown and crispy, about 5 minutes per batch. Remove with a slotted spoon, and drain in a paper towel-lined bowl. Toss with salt to taste, and serve hot.

Nutrition Facts : Calories 437.3 calories, Carbohydrate 40.9 g, Fat 29.3 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 3.7 g, Sodium 8.9 mg, Sugar 1.8 g

Tips:

Choose the right yuca: Look for yuca roots that are firm and have a smooth, unblemished skin. Avoid roots that are soft or have any bruises or cracks.
Peel and cut the yuca properly: To peel the yuca, use a sharp knife to make a shallow cut along the length of the root. Then, use your fingers to peel off the skin. Cut the peeled yuca into 1-inch thick pieces.
Soak the yuca: Soaking the yuca in cold water for at least 30 minutes will help to remove the starch and make the fries crispier.
Season the yuca fries: Before frying, season the yuca fries with salt, pepper, and any other desired spices. This will help to enhance the flavor of the fries.
Use a good quality oil: For the best results, use a high-heat cooking oil, such as vegetable oil or canola oil. Avoid using olive oil, as it has a low smoke point and can burn easily.
Fry the yuca fries in batches: Do not overcrowd the pan when frying the yuca fries. This will prevent them from cooking evenly and becoming soggy.
Drain the yuca fries on paper towels: After frying, drain the yuca fries on paper towels to remove any excess oil.
Serve the yuca fries hot: Yuca fries are best served hot and crispy. Serve them with your favorite dipping sauce, such as ketchup, mayonnaise, or sriracha.

Conclusion:

Crispy yuca fries are a delicious and easy-to-make side dish that can be enjoyed by people of all ages. They are a great way to use up leftover yuca, and they can also be made ahead of time and reheated when you are ready to serve them. Whether you are looking for a healthy snack or a side dish for your next meal, crispy yuca fries are sure to please. Be sure to experiment with different seasonings and dipping sauces to find your perfect combination.