Yuca fries that are easy to prepare and baked in the oven for a healthier twist. They are gluten-free and quite crispy and delish!
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 (aipim frito).
But these are not just ordinary fries. These are Healthy Yuca Fries, because instead of being deep-fried they are baked. 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, cassava fries are gluten-free, dairy-free, super quick to prepare, and a vegetarian dish.
About Yuca or Cassava:
For those who may not know, yuca or cassava is the third-highest source of carbs 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 cassava article.
How to Make Yuca Fries or Cassava Fries
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
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.
How to Store Yuca Fries
Store leftovers in an airtight container in the fridge for up to 2 days. Be aware they won’t be as crispy as when they came out from the oven. Freeze them wrapped tightly with freezer wrap for up to 12 months.
Other Dishes Made from Cassava or Yuca:
My love for yuca started many years ago back in Brazil, where we enjoyed many wonderful dishes made from this delicious and cheap root vegetable– such dishes as Mashed Cassava, Shrimp Bobó, and Cassava “Lasagna”.