Yucca Fries-Light and crisp, fresh Yucca fries (Baked or fried) with an Aromatic Roast Garlic Dipping Sauce. Savory, sweet and so healthy and delicious.
I know you might have come across this funny looking brown tuber root in the supermarket and wander what the heck do you do with it. Well, wander no more. This is a great way to try it out and it tastes delicious both ways – Fried or Baked. With this Garlic Aioli you are going to be super happy and want to put the sauce on EVERYTHING!!!
If you are clueless as to what Yucca(cassava) is? It is a tuberous starchy root grown -enjoyed in most tropical regions, South America, Caribbean and especially in Africa. Nigeria is the world’s largest producer of cassava.
It is enjoyed in any shape or form- boiled, stewed, fried , baked , roasted , mashed … and the list goes on.
In my household we eat a lot of cassava because the two men in my life REALLY like it.
What’s a girl do but to give them what they want. They prefer it to any other starchy root vegetables. I have been cooking this up a lot recently so couldn’t help but share another recipe with roasted garlic sauce. An appetizer that is often present in Latin Caribbean restaurants .
When I see fresh looking ones I go crazy in the supermarket and stock up. Clean, peel the outer exterior, remove the ugly fibrous root in the middle and freeze. That way I can keep them satiated even when am not in any mood to cook.
Can I get a thumbs up?
You know they are also available frozen at Ethnic markets and even in some supermarkets depending on your location. So you can still enjoy cassava without the peeling, that’s is if you do not want to mess your pretty fingers.
This is a quick and easy way of making this yucca. I had it in a Cuban restaurant with garlic aioli and it was Soooo delish!
Serve it with garlic aioli, burger, or any protein.
Enjoy!
- 2-3 pounds Yucca or Cassava
- 2-3 tablespoons sugar optional
- pinch of salt
- Cooking spray or canola oil
- 2-3 garlic bulbs
- 1 cup Mayonaise
- 2 Tablespoons Lemon Juice
- 3 tablespoons of chopped parsley or cilantro
- 1/2 teaspoon cayenne pepper or hot sauce optional
- Olive oil as needed
- salt and pepper to taste
- Cut of both ends of cassava and then cut them in 2 or 3 depending on the length of the Yucca
- Make a shallow cut into the skin of the cassava and gradually work your knife under the layer of the cassava to remove the skin.
- Cut them into desired shapes, rinse cassava and place in a pot with salt, sugar and water, just enough to barely engulf the cassava.
- Bring to a boil and cook on medium heat until fork tender. Do not overcook the cassava. Drain the water from the cooked cassava.
- Line a baking sheet with foil or parchment paper and place the cassava in a single layer.
- Sprinkle with garlic and parsley and coat the cassava with cooking spray or oil
- Bake in a 425-degree oven for minutes for 20 minutes or until slightly brown, turning once
- Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat until hot but not smoking. Fry the yucca fries in batches, turning once, until golden brown, about 5 minutes or more Do not overcrowd the pan (it will make the yucca to be soggy and absorb excess oil.Use a slotted spoon, transfer yucca and drain on paper towels.
- Serve warm with hot sauce or aioli
- Cut the top ¼" to ½" off of a whole head of garlic, so that each individual clove should be visible. Make sure every garlic clove is exposed.
- Place the head of garlic on foil paper. Drizzle the top of the garlic with a bit of oil, about 1 teaspoon. Wrap it up and place it the oven to roast for about 30 minutes or more; it should be soft, fragrant, and golden. Let the garlic cool then squeeze individual cloves out of the skin.
- Combine roast garlic, mayonnaise, lemon, salt, cilantro, pepper and hot sauce with a wooden spoon season with salt and pepper. Add olive oil as needed .Set aside.
Cut of both ends of cassava and then cut them in 2 or 3 depending on the length of the Yucca
Make a shallow cut into the skin of the cassava and gradually work your knife under the layer of the cassava to remove the skin.
Cut them into desired shapes, rinse cassava and place in a pot with salt, sugar and water, just enough to barely engulf the cassava.
Add and sugar(optional)Bring to a boil and cook on medium heat until fork tender.
Do not overcook the cassava. 
Remove and drain water
Place in a bowl , Sprinkle with garlic and dried herbs( parsley, oregano) and coat the cassava with cooking spray or oil
Place on baking sheet lined with parchment paper or foil paper
Bake in a 425-degree oven for minutes for 20 minutes or until slightly brown, turning once
Heat up a large skillet or cast iron with oil up to ½ inch- medium-high heat until hot but not smoking. Fry the yucca fries in batches, turning once, until golden brown, about 5 minutes or more Do not overcrowd the pan (it will make the yucca to be soggy and absorb excess oil.Use a slotted spoon, transfer yucca and drain on paper towels.
Can I use Ghana Yam instead of cassava?
Hello. I came across your post looking for a yucca fries recipe. I am curious know if they should be boiled before frying? Thank you !
Hey Deb,
No boiling required when frying .
Delicious looking yucca fries. I have never tried yucca in my recipe. I think they must be tasty. Am thrilled to try this recipe.
They sure are . Soft on the inside and crispy on the outside.
Excellent, the best yucca & aioli we’ve ever had, better than any restaurant! I’ve made them several times since finding your recipe a month or so ago. First time I tried your recipe, I used frozen cassava/yuca and did not fry after removing from oven as I did not have any frying oil. They were crispy on outside, soft and chewy on inside, just the way “the restaurants make them”. Your images of each step along with the recipe directions is key in cooking/preparing the unfamiliar. Thank you! I’m looking forward to trying many more of your recipes, as I know they will be accurate. True, Tried & Tested
Oh WoW! Thank you so much Molly. So thrilled to hear it worked out so well for you.
I’ve been enjoying yucca fries in our local Cuban restaurant for awhile, and never thought about making them. I would walk around the “exotic” section of our chain market and wonder what stuff was, and how to make it. Well, wonder no more! 🙂 I found them frozen and made them tonight with your recipe – and WOW, they came out wonderfully. Even my picky hubby LOVED them and thought they were as good as the restaurant makes, although he didn’t like the aioli sauce. BUT, he doesn’t like garlic (what?!!!) as much as I do, and doesn’t like the sauce in the restaurant, either. I LOVED the sauce as well, and it’s a dupe for the restaurant as well.
THANK YOU so much for this recipe. I *almost* feel bad for the Cuban place that they’ll see us less. LOL
OH WOW! Thank you for the very kind compliment hazel, almost want to feel bad for the cuban place… Naah .
Thanks for sharing!!!
This garlic sauce is an spanish recipe and the correct name is aLioli nor aioli 😉
Good to know . Everyone here calls it aioli. Thanks for sharing !!!!!
I have never worked with yucca, but my in-laws love them! They serve them in soup. I can’t wait to try them as fries. Did I mention I love GARLIC? More is better. 😛
You’ve got that right!!!
Great looking yucca fries. They look better than potatoes. The aoili looks like a winner as well. Nice job. I do see cassava occasionally and will have to give it a try.
WOw, this is simply awesome. I love how lovely the fries look. I bet they must be tasting awesome and incredible. Can’t wait to try them out
drooling! I love french fries and these look even better. off to the market to find some yucca!
I got to explore shops here in London in detail!
I have always wanted to try cooking with yucca. Your recipe looks easy and so tasty, I think I need to give it a try!
Wow, It look like potato fries. I hope we can find Yucca in Queensland. It is sub tropical climate zone here. If I can not find it, I will try your Japanese baked sweet potato fries 😀
Yeah they do! But taste even better. And would taste even better with this garlic sauce