I love yuca — also known as cassava or manioc… yes, I love it even more than potatoes! This is why our recipe for today is yuca fries. But these are not just ordinary fries. These are Healthy Yuca Fries, because instead of being deep-fried they are roasted. All the flavor is still there, but those extra inches to your waistline are kept at bay!!! How cool is that?! As if that weren’t enough, yuca fries are naturally gluten-free, dairy-free, super quick to prepare, and a vegetarian dish.
My love for yuca started many years ago back in Brazil, where we enjoyed many wonderful dishes made from this delicious and economical root vegetable– such dishes as Mashed Cassava, Shrimp Bobó, and Cassava “Lasagna”, in addition to many other dishes made from its derivatives, such as Red Wine Tapioca Pudding, Tapioca Crepes, and Farofa.
For those who may not know, yuca or cassava constitutes the third-highest source of carbohydrates in the tropics, consumed by about half a billion people all around the globe, and capable of growing in poor soils. It is a widely consumed root, and in fact more common at even the American table than one might imagine, as you can learn further in our article.
I hope that you have the chance to try our yuca fries and compare them with those made from potatoes. Many years ago, I did exactly that… What can I say? Not only do I have no regrets, but I truly prefer yuca fries (and any other yuca dish) to potatoes (and I do love potatoes!!). I am looking forward to hearing from you!
But for now please excuse me… my plate of golden, crispy-licious yuca fries is calling my name. 🙂
Salt & pepper to taste
A pinch of dried cilantro leaves (or your favorite dried herbs)
Fresh lime juice
2. If you are using fresh yuca/cassava: peel the tough, waxy brown skin and also the pinkish-purplish layer under the brown skin. Cut into three-inch sections, place in a pot with enough tap water to cover, and let boil over medium-high heat for 10-15 minutes or until fork-tender and the ends start to split open a little bit.
3. If you are using frozen yuca/cassava: since it is already peeled and divided into sections, place in a pot with enough tap water to cover, and let boil over medium-high heat for about 15 minutes or until fork-tender and the ends start to split open a little bit
4. Remove from water using a slotted spoon and drain on paper towels. When they are cool enough to handle, cut in half lengthwise and remove the thin, woody stick that runs through the middle.