Caribbean cuisine is known for its bold flavors and unique combinations, and this yucca fries recipe is no exception. The starchy goodness of the yucca root, native to the Caribbean and South America, makes for the perfect substitute to ordinary potato fries. Here, we’ll show you how to create crispy and addictive yuca fries with a spicy kick.
If you’re looking to switch up your regular side dish game, or want to impress your friends and family with something new and exciting, this Caribbean cassava fries recipe will definitely do the trick. Whether you prefer them baked or fried, these yuca fries are simple to make and bursting with flavor.
So let’s fire up the stove (or air fryer!) and get started on making these savory yuca fries that will transport your taste buds straight to the tropics.
Why You’ll Love This Recipe
As someone who enjoys trying new recipes and experimenting with different cuisines, let me tell you why you’ll absolutely fall in love with this Caribbean Yucca Fries recipe.
Firstly, this recipe is all about flavor! The combination of the fresh lime juice, habanero pepper, and mango in the sauce will make your taste buds sing with every bite. It’s a perfect balance of savory and sweet that will leave you craving more.
Secondly, this dish is incredibly versatile. Whether you want to serve it as a snack or side dish at your next social gathering or just enjoy it as an afternoon snack, the yucca fries are sure to delight any palate. They’re so simple to make that even kitchen beginners can whip them up effortlessly.
Thirdly, this recipe is healthy compared to traditional potato-based fried snacks. Unlike potato fries that are high-carb and full of unhealthy fats, yucca root is a low-fat starch vegetable that’s packed with nutrients including fiber, potassium and vitamin C.
Fourthly, this recipe doesn’t require any fancy equipment. You can use a regular baking sheet if you prefer baked yucca fries or an air fryer if you’re watching calories. Either way, you’re guaranteed to get crispy-yet-tender yuca fries that are cooked to perfection.
Finally, this recipe is suitable for those on a gluten-free diet as well as vegans and vegetarians. And since cassava yuca is widely available in African and Latin American markets, chances are good that even your local grocery store carries it now.
To sum up this article section, I promise you’ll love this Caribbean Yucca Fries recipe – it’s easy to make and packed with flavor and nutrients. You won’t regret giving it a try!
- Yuca root or Cassava: 3 pieces, 2 inches long
- Water: Enough to bring a large pot to boil
- Salt: ½ tsp
- Oil for frying: Enough to make yuca fries crispy and golden
- Optional: Fresh lime juice, Tomatoes, Mango, Habanero pepper, Cassava Chips
- Black pepper: to taste
- Sauce: Tomato ketchup, mayo-ketchup from Golden Farms (optional)
Bolded important information:
The main ingredient of the dish are yuca root or cassava yuca that can be found in stores as whole or peeled roots. The oil type, amount and quality used in this recipe can significantly affect the texture of the fries. The optional ingredients such as fresh lime juice, tomatoes, mango or habanero pepper can add flavor and marketability to your dish. The sauce recommendation includes tomato ketchup or mayo-ketchup from Golden Farms that can complement the savory flavor of the yucca fries.
The Recipe How-To
Cutting and Preparing the Yuca Root
The first important step in making yuca fries is to properly prepare the yuca root. Start by washing the root thoroughly and then place it on a cutting board. Cut the ends off the yuca, then use a sharp knife to carefully peel off the tough, outer layer of bark. Be cautious not to remove too much of the juicy flesh underneath.
Boiling and Cooling the Yuca
Once you have peeled your yuca, chop it into pieces approximately two inches long. Place them in a large pot with enough salted water to cover them entirely, then bring the water to a boil over high heat. Lower the heat and let it simmer for 20-30 minutes, or until the yuca pieces are fork-tender.
Using a slotted spoon, remove the boiled yuca from water and transfer it onto a baking sheet to cool at room temperature for 15 minutes. You can also cool it in the refrigerator to speed up this process.
Frying or Baking The Yuca Fries
Now we’re in the home stretch of making delicious yuca fries. Before proceeding with either frying or baking these tasty fries, remove that inner brown head at one end of each cooled yuca piece, then slice them lengthwise into thin planks.
To fry: preheat oil (preferably vegetable or canola oil) in a deep frying pan until smoking hot. Add the sliced yuca pieces to it, removing when golden-brown and crispy at about 3 minutes per batch. Be careful not to overcrowd the frying pan
To bake: preheat oven to 400°F (200°C). Brush each plank with oil (preferably olive oil) on both sides, then place them on a baking sheet lined with parchment paper in a single layer. Bake for about 35-40 minutes or until golden-brown, flipping halfway through.
Enjoy your crispy baked or fried yucca fries with AIPIM FRITO (Mayo Ketchup Sauce) and get transported straight to Caribbean heaven!
Substitutions and Variations
When it comes to making this Caribbean yucca fries recipe, there are a few substitutions and variations that you can try to switch up the flavors and textures of this dish.
First, let’s talk about the yucca root itself. If you can’t find yucca at your local grocery store, you can substitute it with cassava or cassava yucca. They’re essentially the same thing, just different names depending on where you are in the world. However, be sure to peel the yucca or cassava properly before cooking.
If you don’t feel like frying the yucca, you can opt to bake them instead. Simply toss the cut yucca in oil and seasonings, then lay them out on a baking sheet in a single layer before baking for 20-25 minutes until they’re golden and crispy on the outside.
For those who prefer a spicier kick to their yucca fries, you can add more habanero pepper or even try using a different type of spicy pepper altogether. You can also experiment with different dipping sauces such as homemade mango salsa or tomato ketchup mixed with fresh lime juice for a tangy twist.
If you’re looking for a healthier alternative to traditional frying, try air frying your yuca fries instead. This method ensures that they come out crispy and golden brown while using only a fraction of the oil needed for deep-frying.
In Brazil, they call fried yucca “aipim frito,” which is often served with a mayo-ketchup sauce. You can take inspiration from this and create your own dipping sauces using other ingredients like garlic aioli or chimichurri sauce.
No matter what substitutions or variations you decide to try, this Caribbean yucca fries recipe is versatile enough to cater to your personal preferences while still delivering the classic flavors of this beloved dish.
Serving and Pairing
Now that you’ve made these irresistible Caribbean yucca fries, it’s time to serve them up with some complementary flavors. These fries are full of savory and spicy notes, making them perfect for pairing with some refreshing and cooling dips.
You can serve the yucca fries alongside fresh mango or tomato salsa, both of which will offer a sweet and tangy contrast to the heat of the habanero pepper. Alternatively, mix some fresh lime juice into a sauce made from mayo and ketchup for a classic dipping favorite.
For those who need an extra kick of spice, try adding some hot sauce like sriracha or cayenne pepper to the ketchup dip. And if you’re feeling adventurous, go Brazilian-style with a creamy and zesty cassava chips sauce.
When it comes to drinks, these yucca fries pair perfectly with cold beer or a refreshing tropical drink like a piña colada. If you want to keep things non-alcoholic, try a sweet and tangy mango or guava juice.
No matter how you choose to serve them, these Caribbean yucca fries are guaranteed to be a crowd-pleaser. So go ahead, munch away on these delicious crispy baked fries while sipping on an icy drink – it’s like having summer on your plate!
Make-Ahead, Storing and Reheating
You can make yuca fries ahead of time and store them in the fridge for up to 2 days. Once you’ve boiled and cooled the yuca fries, they can be stored in an airtight container or ziplock bag. To reheat the fries, preheat your oven to 400°F and bake them on a baking sheet for about 10-15 minutes until they’re crispy again.
If you prefer using an air fryer, you can also store the cooled yuca fries in the fridge for up to 2 days. Simply arrange them in a single layer in your air fryer basket and cook them at 400°F for 5-10 minutes until they’re crisp and golden brown.
However, yuca fries are best enjoyed when they’re freshly made. If you want to serve them for a party or gathering, it’s recommended that you don’t make them too far ahead of time.
But don’t despair if you have leftovers! You can still use them to create another delicious snack. For instance, chop them into smaller pieces and use as croutons in your salad or soup. Alternatively, you can also mash or puree the leftover yuca fries to create cassava mash with some salt and pepper.
Overall, this dish is versatile enough that it will taste just as good whether it’s fresh or re-heated. If stored properly in the fridge or freezer, you’ll always have access to crispy yuca fries whenever you crave them!
Tips for Perfect Results
If you want to achieve perfect results when making Caribbean Yuca Fries, there are a few tips that you should keep in mind. First and foremost, it is essential to have fresh yucca root that is not too old and has not started sprouting. Selecting good quality yucca ensures you have the right texture after cooking. Secondly, make sure to use enough oil when frying your yucca fries or fritas, as this will ensure they come out crispy on the outside and tender on the inside.
Another crucial tip is to remove the inner root before cutting the yucca into fries. The inner root of the cassava yuca contains a toxic substance called cyanide, which can cause harm if ingested in large quantities. Additionally, cutting the yucca into evenly sized pieces will help ensure that they cook uniformly and do not stick together.
When boiling the yucca, make sure not to overcook it, as this can lead to mushy fries that are unappetizing. Likewise, be careful when handling hot oil, as it can cause serious burns if it splatters on your skin.
If you’re opting for a healthy approach and baking your yuca fries, preheat your oven sufficiently and bake them in a single layer on a baking sheet until golden brown. Air frying is also an option if you prefer crispy without much oil.
Finally, make sure to season your yucca fries well with salt and black pepper before serving them. Squeeze fresh lime juice over the top or add some mango habanero salsa for a tropical twist. With these tips in mind, you’ll be able to create tasty Caribbean yucca fries that everyone will love.
As with any recipe, cooking technique, ingredient and equipment variation can lead to some questions. So, let me answer some commonly asked questions to help you be more efficient and confident in your cooking.
Is yucca healthier than French fries?
When it comes to comparing yuca root and potatoes, yuca stands out due to its higher caloric and nutritional value. Though it contains more protein and carbs than potatoes, it is free of fat and is packed with essential vitamins, including A, C, and B. It is also loaded with fiber and has a lower glycemic index, making it an excellent option for individuals who lead an active lifestyle, especially athletes. So if you are looking for a nutritious and energy-boosting food, yuca root should be your go-to ingredient.
What is yuca fries made of?
If you’re a fan of Latin American and Caribbean dishes, you may have tried yuca fries, also known as cassava fries. These delectable bites are made from raw cassava, a starchy root that can be transformed into crispy fries with a slightly sweet and nutty flavor. To achieve the perfect texture, cassava is typically deep-fried until it’s crispy on the outside and tender on the inside. With a few simple steps, you too can make delicious homemade yuca fries.
What is the difference between yuca and yucca?
To clarify any confusion about the difference between yuca and yucca, it’s important to note that yuca is a starchy root vegetable while yucca refers to a genus of shrubs and trees commonly grown for decorative purposes.
Do you peel yucca before cooking?
First, grab the yuca and carefully peel them. Remove the core and chop them into cubes if you prefer. Then, bring a pot of water to boil, add the yuca, and let it cook until it’s tender, which will take approximately 20 minutes. Once they’re softly fork-tender, drain the water out of the pot, give your yuca a generous sprinkle of salt, and it’s ready to serve.
In conclusion, the Caribbean Yucca Fries Recipe is a simple yet delicious dish that you do not want to miss. Its bold and spicy flavors make it a perfect side dish or snack for gatherings, parties or just a cozy night in. With its versatility, you can make it anyway that you want, either baked or fried, and with added spices and sauces of your choice.
If you are looking to try something new and exotic while also satisfying your taste buds, this recipe is definitely worth giving a shot. With just a few ingredients and easy-to-follow steps, you can create a dish that would impress even the most discerning palate.
So go ahead, grab some yucca root, slice them up into fries and whip up this flavorful recipe. And who knows? It might become your new favorite comfort food.
Caribbean Yucca Fries Recipe
- 4 cups yucca root, peeled,cut into shoestring size pieces about 2 ½ inches long
- vegetable oil, as needed (for deep frying)
- salt and black pepper
Mango habanero ketchup
- 1 cup tomato ketchup
- 1/2 cup mango, very ripe,peeled,pit removed,and diced
- 1/2 teaspoon habanero pepper, outside of pepper chopped (optional)
- 1 tablespoon fresh lime juice
- Heat tall deep-fry pot halfway with vegetable oil to 325 degrees F.
- Add 1 c.
- yucca fries to the oil at a time and fry for about 2½ minutes or until golden brown, cooked through, and crisp.
- Drain on paper towels, and season to taste.
- Repeat with three other batches.
- For ketchup: Combine all ingredients in blender, puree until smooth.
- Serve with yucca fries.
- Note: I would dry yucca with paper towels well before frying.
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Tony is an experienced chef, crafting delicious comfort food. He’s also an influential blogger, providing helpful recipes and tips on his website, taosburgersandbeer.com. As an expert in his field, he offers valuable advice to readers. His knowledge and creative recipes make it easy to cook exciting, flavorful dishes.