Yuca Frita (Fried Yuca)

Yuca Frita (Fried Yuca) chunks is a delicious and simple recipe that can be enjoyed as an appetizer, snack or side dish. Serve with a garlic cilantro mojo sauce on the side for an even more amazing and yummy dish!

Yuca Frita or Fried Yuca chunks will be one of the easiest dishes you will make in Latin Cuisine.

Simply peel, cut into large chunks, boil, fry and serve with a yummy sauce on the side and done!

It makes an excellent appetizer, snack or side dish.

What is Yuca?

Yuca, also known as “cassava” is a food commonly served in North America, South America, Central America, Africa and Asia.

It is a root vegetable that grows long, tubular with a barky skin and fleshly white interior.

This amazing vegetable is cooked in a variety of ways including frying, baking and boiling and used in countless recipes.

What Does Yuca Taste Like?

Whichever way that yuca is cooked, it should always have a creamy delicious interior.

However, when yuca is fried, you get the best of both worlds. Crispy exterior while remaining perfectly creamy on the inside.

The flavor is mild while closely resembling a potato in both flavor and taste.

Using Fresh versus Frozen Yuca

If you live in a place where fresh yuca is shipped on a weekly basis to your local supermarket, chances are you will find “good” yuca.

I say this because if you live in a place where Latin foods are not so common then chances are that even if you find yuca it will be spoiled, hence, not good for consumption.

How to Tell if Yuca is Bad?

Yuca can be “fooling.” In other words, it can look perfectly find on the outside but yet be spoiled.

When yuca has gone bad, you will notice that the flesh interior has brown or black spots when it is cut.

Conversely, if you notice lines, holes or any discoloration, this too is a sign that the yuca has gone much past its prime and will have to be discarded.

This is why I prefer to use frozen yuca versus fresh.

Other times the signs of spoilage are a bit more obvious. The barky skin will feel soft and mushy.

A good rule of thumb to follow is, that if you live in an area where fresh yuca is not on constant rotation, it will most certainly be better to buy frozen.

How Long does Fresh Yuca Stay Good For?

If you live in an area where fresh yuca is always available, keep it fresh by storing in a cool dark place for up to one week.

How to Preserve Fresh Yuca

If you do not use fresh yuca within a week, it is best to peel and cut the yuca into large chunks and preserve.

Preserving Yuca in the Refrigerator

To preserve yuca in the refrigerator…

• Remove the skin, then cut into large chunks and rinse under cool water.
• Add the chunks to a container with enough cold water to cover.
• Place the container in the refrigerator.
• Change the water every two days to keep the yuca fresh. (very important!)

Using this method, will preserve the yuca for 2 weeks.

Preserving Yuca in the Freezer

To preserve yuca in the freezer…

• Remove the skin, cut into large chunks and rinse under cool water.
• Place the yuca in a freezer safe container or freezer bag.

Using this method, will preserve the yuca for several months.

How to Peel and Cut Yuca

Peeling yuca is relatively simple especially after you’ve done it once.

First, begin with cutting the ends off. Cut about an inch or two and discard.

Now cut the yuca in half so the yuca is easier to handle and work with.

Using a paring knife score the skin lengthwise through the bark into and past the pinkish skin under the bark.

Place the knife under the skin to loosen, then lift and pry the skin off still using the knife or use your fingers to get under skin.

Note: Removing the bark off of yuca is similar to removing the rind off of an orange!

Once the skin is removed from yuca pieces, simply discard.

Rinse the yuca pieces and place them in a bowl with cold water to prevent discoloration until ready to use.

For a full explanation on how to cut yuca, check out this post by The Spruce Eats.

Yuca Frita Ingredients

• fresh or frozen yuca
• canola or vegetable oil
• salt
• oregano (optional)

Garlic Cilantro Mojo Sauce

• olive oil
• 6 garlic cloves
• fresh cilantro
• salt and pepper

In Puerto Rico, we serve yuca frita with a garlic mojo sauce, garlic cilantro mojo sauce, mayo-ketchup or a combination of all.

Just like these Yuca Fries with Cilantro Aioli, I served these yuca frita chunks with the same cilantro aioli or better known as a garlic cilantro mojo sauce.

How to Make Garlic Cilantro Mojo Sauce

Garlic-Peel the garlic cloves. Using a mortar and pestle, crush the garlic. Alternatively, use a knife to finely chop the garlic. Set aside.

Cilantro-Rinse the cilantro under cool water and finely chop. Set aside.

Olive Oil-Add the olive oil to a small bowl and add the garlic and cilantro to oil.

Salt and Pepper-Add salt and pepper to the olive oil mixture and whisk together until well combined. Set the Garlic Cilantro Mojo Sauce aside until ready to use.

How to Make Yuca Frita (Fried Yuca) with Frozen Yuca

1. Add 3-4 quarts of water to a large pot and bring water to a boil.
2. Remove frozen yuca from bag and rinse under cool water.
3. Carefully add the yuca to the pot and then add one teaspoon of salt to water.
4. Lower heat to medium and cook the yuca for about 25 minutes.

1. Once yuca is cooked through, carefully drain into a colander and allow the excess water to fully drain.
2. Allow the yuca to cool for a few minutes, long enough to be able to handle.

1. Using your fingers or a knife, break or cut apart the yuca into large chunks.
2. Remove the woody membrane from the center and discard.
3. Add enough oil to a saucepan or deep skillet to cover the bottom about 1 inch.
4. Heat the oil to medium heat and then carefully add the yuca chunks.
5. Cook until golden brown on one side and then flip over. Allow to brown on the other side.
6. Once crispy and golden, using a slotted spoon or tongs, remove chunks unto a plate lined with paper towels.
7. Immediately season the chunks with salt and sprinkle oregano specks on top (oregano is optional).
8. Serve immediately with the garlic cilantro mojo sauce.

How to Make Yuca Frita (Fried Yuca) Chunks Using Fresh Yuca

1. Cut the ends off of the yuca, about an inch or two off and discard the ends.
2. Then cut the yuca in half and use a paring knife to score the skin lengthwise. Cut through the bark into and past the pinkish skin under the bark.
3. Place the knife under the skin to loosen, then lift and pry the skin off still using the knife or use your fingers to get under skin.
4. Discard skin.
5. Rinse the yuca pieces and proceed with the instructions for frozen yuca above.

To Make a Creamy Garlic Cilantro Sauce

If you prefer a creamy sauce, follow the recipe below.

• ¼ cup mayonnaise
• ¼ sour cream
• 2 tablespoon fresh cilantro, rinsed and finely chopped
• 2 garlic cloves, smashed and roughly chopped
• ¼ teaspoon salt
• ¼ teaspoon pepper

Add all ingredients to a small bowl and stir well. Refrigerate until ready to use.

📖 Recipe