Entree
Yuca Frita Dinner
About this dish
Yuca frita (crispy fried yuca) is a beloved Cuban side dish that doubles as a satisfying dinner when paired with garlicky mojo and a simple salad. This recipe fries the yuca twice for an extra-crunchy exterior while keeping the inside tender and fluffy, just like my abuela used to make.
The key is boiling the yuca until fork-tender, then frying at the right temperature—a bit of patience yields golden perfection.
Ingredients
UK and US measurements are both included for every recipe.
yuca (cassava)
vegetable1 kg
Imperial measurement: 2 lbs
salt
seasoning2 tsp
vegetable oil
fat4 cups
Imperial measurement: 1 quart
garlic
herb6 cloves
sour orange juice
liquid1/4 cup
Imperial measurement: 60 ml
olive oil
fat1/4 cup
Imperial measurement: 60 ml
fresh cilantro
herb1/4 cup chopped
Method
Prepare the yuca
10 minsPeel the yuca with a sharp knife, removing the waxy brown skin and pinkish inner layer. Cut into 3-inch pieces. Slice each piece lengthwise to remove the fibrous core.
Boil the yuca
25 minsPlace yuca pieces in a large pot and cover with cold water. Add 1 teaspoon salt. Bring to a boil over high heat, then reduce to medium and cook until fork-tender, about 20–25 minutes. Drain well.
First fry
15 minsHeat oil in a deep pot to 325°F (165°C). Fry yuca pieces in batches for 5 minutes, without browning. Drain on paper towels. Let cool at least 10 minutes.
Make the mojo sauce
5 minsWhile yuca cools, pound garlic and 1/2 teaspoon salt into a paste in a mortar. Whisk in sour orange juice and olive oil. Stir in cilantro if using.
Second fry
8 minsIncrease oil temperature to 375°F (190°C). Fry yuca again until golden and crispy, about 3–4 minutes. Drain on paper towels. Season with salt immediately.
Serve
2 minsArrange yuca on a platter, drizzle with mojo sauce, and serve hot with lime wedges.
Equipment
- Large pot
- Deep fryer or heavy-bottomed pot
- Kitchen thermometer
- Colander
- Paper towels
- Mortar and pestle (optional)
Nutrition facts
Tips
- When peeling yuca, always remove the pinkish layer beneath the bark—it can be bitter. And that fibrous core? Slice it out after cutting the yuca into pieces, it's tough and inedible.
- Don't skip the double fry! The first fry at a lower temp cooks the yuca through, the second at higher heat creates that shatteringly crisp crust.
- If you can't find sour orange juice, substitute equal parts fresh orange juice and lime juice plus a pinch of salt—it's not quite the same but still delicious.
Serving suggestions
- Serve with shredded mojo pork or ropa vieja for a hearty Cuban dinner. A simple avocado salad alongside adds freshness.
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Recipe by
Elena Cardenas
Specialises in Cuban cuisineElena makes black beans with sofrito and a bay leaf. She is a bean queen.
Describe yourself in three words: Beany, sofrito-y, bay leaf.