Boiled yuca sticks deep-fried until golden and crispy outside with a fluffy interior — Panama's beloved alternative to french fries.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: basket or plate
Garnishes: salt, lime
Accompaniments: garlic sauce, ketchup
Instructions
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1
Cut yuca into sticks or wedges about 7cm long.
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2
Boil in salted water until tender but not falling apart, about 15 min. Drain well.
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3
Remove the woody center fiber from each piece.
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4
Let yuca dry and cool slightly.
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5
Fry in hot oil (180°C) until golden and crispy, about 4-5 min.
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6
Drain on paper towels, salt generously. Serve with garlic sauce.
Did You Know?
Panamanians consider yuca frita superior to french fries in every way — crispier outside, creamier inside, and more satisfying.
Chef's Notes
Equipment Tips
- pot
- deep fryer or heavy pot
- paper towels
Garnishing
salt, lime
Accompaniments
garlic sauce, ketchup
The Story Behind Yuca Frita
Yuca has been cultivated in Panama for thousands of years by indigenous peoples. Frying boiled yuca is a technique that maximizes the root's natural starchiness, creating an exterior crunch impossible to achieve with potatoes. Yuca frita appears on nearly every restaurant menu in Panama as the preferred starchy side dish.
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