I’m so excited to share this delicious and simple Fried Yuca recipe today! If you've never had them, you are in for a treat! I grew up eating mandioca, also known as yuca, daily, and I love them.
😍*(Psst, I think it beats French fries anytime!!! Trust me, once you try it, you will be hooked!)🤯
Mandioca Frita, or just plain cooked mandioca, is eaten with almost every meal in my home country, Paraguay; it has been a staple of the Paraguayan diet for centuries; in fact, there's a common saying for it!
Más Paraguayo que la mandioca!😜😁I hope you enjoy this recipe as much as I do ... 😉 
How to Make Fried Yuca
Note: The full instructions are provided in the recipe card below.
Using a sharp knife, cut off the ends of the fresh mandioca root; cut into chunks about 5-6 cm in length. Make a lengthwise slit (approximately 2 mm deep) with the mandioca chunks. Slide your knife under the peel to separate it from the flesh and remove the peel *(the thin brown skin and thick and pinkish-white in the color cortex).
How to Cook Yuca
Rinse mandioca well under running water. In a large pot, cover the mandioca with cold water ( add a generous pinch of salt, if desired). Bring to a boil and cook until tender but slightly firm to bite on.
*Not mushy *(Fresh mandioca will take approximately 15 to 30 minutes to cook). Drain and discard water. Once cooled enough to touch, remove the tough core from the center of each cassava chunk. Gently cut chunks into ½-inch wedges.
How to Fry the Yuca
Heat at least 2 inches of oil in a frying pan over medium-high heat until shimmering. *(Add enough oil to cover the Mandioca to deep-fry fully.) Deep fry the mandioca wedges in batches until golden brown and crispy; avoid overcrowding. *(You want them to be crispy on the outside but soft on the inside.) Turning occasionally as needed. Remove them with a slotted spoon and place them on absorbent paper to drain excess oil and sprinkle salt(to taste) on top. Enjoy our Fried Yuca!
Related Recipes:
📖 Recipe
Fried Yuca
Ingredients
- 1 pound Fresh or Frozen Mandioca
- 1 quart Canola oil- for frying
- Kosher Salt ( to taste)
Instructions
- Start by peeling the yuca with a sharp knife. Once peeled, cut the yuca into 8 cm long pieces.
- Slice each piece in half and then slice each half into quarters. Briefly rinse the yuca under running water to remove any residual dirt. Drain and set aside.
- Fill a large pot with water, add the yuca and a generous pinch of salt. Place the pot on high heat and bring to a boil.
- Let the yuca cook for about 10 minutes or until the pieces become tender. Test for doneness by piercing a piece with a fork; if it slides through easily, the yuca is ready.
- Drain the cooked yuca in a sieve and allow it to cool.
- Heat enough oil in a medium pot to cover the cassava pieces. Once the oil is hot, carefully add the yuca.
- Fry the yuca until each piece turns slightly golden.
- Use a slotted spoon to remove the yuca from the oil and transfer it to a plate lined with paper towels to absorb excess oil.
- Season with salt to taste and serve immediately.
Notes
- It's not advisable to store.
- You can advance the cooking stage of the yuca and store it in the refrigerator (for up to 3 days) or in the freezer (for up to 3 months).
- It's not advisable to freeze fried yuca.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
