Yuca Frita

Name: Yuca Frita
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Dominican
Ingredients: 1kg yuca, peeled and cut into sticks; Water for boiling; 1 tbsp salt for boiling; Vegetable oil for frying; Salt for seasoning; Garlic sauce: 4 cloves garlic, 3 tbsp olive oil, 1 tbsp lime juice, pinch salt

Yuca Frita (YOO-ka FREE-ta)

Fried Cassava Sticks

⏱ Prep Time 30 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 321 kcal

Boiled yuca cut into sticks and deep-fried until golden and crispy outside with a fluffy, starchy interior, served with a tangy garlic dipping sauce.

Nutrition & Info

Protein 3.0g

Carbs 48.0g

Fat 13.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free gluten-free nut-free

Equipment Needed

large pot deep skillet tongs paper towels

Presentation Guide

Vessel: basket or plate with paper

Garnishes: lime wedges

Accompaniments: garlic mojo sauce, pickled onions

Ingredients

1kg yuca, peeled and cut into sticks
Water for boiling
1 tbsp salt for boiling
Vegetable oil for frying
Salt for seasoning
Garlic sauce: 4 cloves garlic, 3 tbsp olive oil, 1 tbsp lime juice, pinch salt

Instructions

1
Peel yuca and cut into sticks about eight centimeters long and two centimeters thick. Remove the fibrous center core.
2
Boil yuca in salted water for fifteen to twenty minutes until tender when pierced with a fork. Do not overcook or it will fall apart.
3
Drain yuca and let cool slightly. Pat dry thoroughly with paper towels as excess moisture causes oil to splatter.
4
Heat oil to 180C. Fry yuca sticks in batches until golden brown and crispy, about four minutes.
5
Drain on paper towels and season with salt immediately while hot.
6
Blend garlic, olive oil, lime juice, and salt for dipping sauce. Serve yuca hot with the garlic sauce on the side.

💡

Did You Know?

Yuca was the primary food source of the Taino people who inhabited the Dominican Republic before Spanish colonization, and it remains the most important root vegetable on the island.

Chef's Notes

Equipment Tips

large pot
deep skillet
tongs
paper towels

Garnishing

lime wedges

Accompaniments

garlic mojo sauce, pickled onions

The Story Behind Yuca Frita

Yuca frita connects modern Dominicans directly to their Taino ancestors, who cultivated cassava as their primary food source for thousands of years. The indigenous people developed numerous preparations for yuca, including casabe (flatbread) which sustained them as a staple food. Frying yuca became popular after the introduction of oil by Spanish colonizers, creating a dish that perfectly bridges indigenous and colonial food traditions.

🕐 Traditionally enjoyed side dish or snack anytime 📜 Origins: Pre-colonial Taino staple

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