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Yuca Fries

Few Latin Americans and West Indians would willingly live without yuca. They love its pleasingly starchy texture and its mild, sweet butteriness in fritters, soups, stews and even desserts. The fries here are a Latino version of french fries.

When buying yuca, look for firm heavy roots with unblemished waxed skins; avoid any with cracks, soft spots, mold or an unpleasant aroma. The flesh should be pure white—do not use yuca with brown spots or grayish or bluish veins.

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  • Servings: 6

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  • 2 pounds firm, unblemished yuca, peeled and cut into 2-by- 1/2 -inch sticks
  • Canola oil, for deep-frying
  • Salt


  1. In a large saucepan of lightly salted boiling water, cook the yuca for 10 minutes. Add 1 cup of cold water to the saucepan and bring back to a boil. (The cold water tenderizes the yuca.) Continue to cook the yuca until tender, about 5 minutes longer. Drain and refresh under cold running water; drain again and pat thoroughly dry. Check the yuca for stringy fibers and pull out them out.
  2. In a deep-fryer or medium saucepan, heat 2 inches of oil to 350°. Divide the yuca into 4 batches and fry each batch until golden brown, 2 to 4 minutes. Using a slotted spoon, transfer the yuca to paper towels to drain. Sprinkle with salt and serve at once.

Make Ahead

The boiled yuca can be refrigerated for up to 2 days before deep-frying.

Contributed By Published October 1998

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