Yuca Fries (Aipim Frito)

5 from 2 votes

Yuca fries that are easy to prepare and baked in the oven for a healthier twist. They are gluten-free and quite crispy and delicious!

Course:Side Dish

Cuisine:Brazilian

Prep Time 30

Cook Time 20

Servings

Calories337 kcal

Author Denise Browning

Cost $4 ($1 per person)

Equipment

oven
pot
cutting board
knife
Baking pan

Ingredients

2 fresh yuca/cassava
or 6 frozen yuca sections
2 tablespoon olive oil (or more if desired)
salt and pepper to taste a pinch of each
dried cilantro a pinch (or your favorite dried herb)
1 lime

Instructions

CUT & PEEL: If you are using fresh yuca/cassava: Cut off both ends of the yuca root. Depending on the length of the yucca, cut the root into 3 to 4-inch rounds. Using a large vegetable peeler or sharp knife, place the root upright and peel the tough, waxy brown skin and also the pinkish-purplish layer under the brown skin. SEE PIC. 1 I find it easier to peel it after soaking the root for about 10 minutes.
Skip this process If you are using frozen yuca/cassava since it is already peeled and divided into sections.
BOIL: Place fresh or frozen rounds in a pot with enough tap water to cover and a good pinch of salt, 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. SEE PIC. 2 Depending on the thickness of the rounds, it may take extra 5-10 minutes to get fork tender!
Remove from water using a slotted spoon and drain well with a paper towel. When they are cool enough to handle, cut in half lengthwise and remove the thin, woody stick that runs through the middle. SEE PIC. 3
BAKE OR FRY: Then, cut them into sticks (about ½ to ¾-inch thick).
To Bake: Preheat oven to 425º F (about 218º C). Toss them with olive oil, salt, pepper, and dried cilantro (optional), and distribute them in a single layer onto a baking sheet. SEE PIC. 4 Bake for about 20 minutes, turning once. Yuca Fries are done when they are lightly golden brown and also crispy on the outside and still soft on the inside. Season with more salt & pepper, if desired. Squeeze fresh lime juice on top and serve with ketchup, Jalapeño-Lime Aioli, chimichurri, or your favorite dipping sauce.
To Deep-Fry: heat enough oil to cover the yuca sticks in a heavy-bottom pot (over medium-high heat) or a deep-fryer (to reach 375 degrees F or 190 degrees C). Then fry them in batches, turning once, until golden brown. Remove with a slotted spoon and drain over paper towels.
To Air Fry: Spray both the air fryer basket and the yucca fries with cooking spray. Then cook them at 375 degrees F or 190 degrees C for 13-16 minutes or more depending on their thickness, flipping yuca halfway through. Leave enough space between them to cook evenly. If cooking frozen yuca fries in the air fryer, add them to the basket and let them cook for about 8-10 minutes, and shake the basket. Then spray them with the cooking spray and follow the directions above.

Recipe Notes

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 in a baking sheet lined with parchment paper and then transfer them to a freezer bag for up to 6 months.

Where to buy frozen yucca: If you prefer to use frozen yucca, save time by skipping the peeling and cutting process because they come ready to cook. You can find frozen yuca (peeled and cut) in the freezer of most grocery including Walmart (Latin section). I usually buy the Goya brand, which comes in 1.5 and 5 lbs. packs.

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This nutritional information is a rough estimate. It can vary depending on the products and ingredients used.

Nutrition

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