Yuquita Frita (Cuban Fried Yuca)

Crispy on the outside and soft and fluffy in the center, yuquita frita is a beloved side dish throughout much of Latin America and the Caribbean. If you’ve never had fried yuca before, think of it as the cousin of the French fry—but with a creamier texture and a rich, slightly nutty flavor all its own.

Served with a bright, garlicky dipping sauce, these golden cassava fries make a wonderful appetizer, snack, or side dish.

Ingredients

1 package frozen yuca
6 cups water
2 teaspoons salt, divided
Canola oil, for frying

Directions

Add the frozen yuca, water, and 1 teaspoon of the salt to a pressure cooker. Cook over medium-high heat for about 30 minutes, or until the yuca is very tender.

Drain the yuca in a colander and allow it to cool slightly. If the tough, woody core is still present, remove and discard it. Cut the yuca into pieces about the size of thick steak fries.

Pour about 1 inch of canola oil into a large, heavy skillet and heat over medium-high heat.

Working in batches, carefully fry the yuca until golden brown and crisp on all sides.

Transfer the fried yuca to a wire rack or paper towel-lined plate and season immediately with the remaining teaspoon of salt.

Garlic-Lime Dipping Sauce

Ingredients

1 cup light mayonnaise
1 bunch Italian parsley or cilantro, finely chopped
2 large garlic cloves, grated
2 tablespoons water
3 tablespoons fresh lime juice
⅛ teaspoon soy sauce
Salt, to taste

Directions

In a medium bowl, whisk together the mayonnaise, parsley (or cilantro), garlic, water, lime juice, soy sauce, and salt until smooth and well combined.

Serve alongside the warm fried yuca.