Yuca Frita — Print Recipe — The Culinary Codex

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.

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.