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Cuban Appetizers Yuca Frita (Crispy Fried Cassava) Recipe
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Cuban Appetizers: Yuca Frita (Crispy Fried Cassava) Recipe

Yuca Frita is one of the most beloved Cuban appetizers, known for its crispy golden exterior and soft, fluffy interior. Made from cassava root (also called yuca), this dish is similar in appearance to French fries but has a denser, slightly nutty flavor and creamy texture inside. In Cuban cuisine, yuca is a staple ingredient and often appears boiled, mashed, or fried. When served as Yuca Frita, it becomes a crunchy and satisfying snack that pairs beautifully with garlic mojo sauce, aioli, or spicy dips. You’ll commonly find it served at Cuban family gatherings, parties, and traditional restaurants. This appetizer is hearty, naturally gluten-free, and incredibly satisfying. Why You’ll Love This Recipe Extra crispy outside, tender and fluffy inside Naturally gluten-free appetizer Perfect party snack or side dish Pairs beautifully with Cuban garlic mojo
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ pounds fresh yuca cassava root, peeled
  • 1 teaspoon salt for boiling water
  • Vegetable oil for frying enough for 2–3 inches depth
  • Extra salt for seasoning
  • Optional for Garlic Mojo Mojo de Ajo
  • 4 garlic cloves minced
  • 1/4 cup olive oil
  • 2 tablespoons fresh lime juice
  • Pinch of salt

Equipment

  • Large pot (for boiling)
  • Knife and cutting board
  • Slotted spoon
  • Deep skillet or heavy-bottom pot
  • Paper towel-lined plate
  • Thermometer (optional but helpful)

Method
 

  1. Step 1: Prepare the Yuca
  2. Cut off both ends of the yuca root.
  3. Slice lengthwise through the thick brown skin.
  4. Peel away the tough outer layer and the pinkish inner layer.
  5. Cut into 3–4 inch long thick sticks (about ½–¾ inch thick).
  6. Remove the fibrous core from the center if present.
  7. Step 2: Boil Until Tender
  8. Place yuca sticks in a large pot.
  9. Cover completely with water and add 1 teaspoon salt.
  10. Bring to a boil, then reduce to medium heat.
  11. Cook for 15–20 minutes until fork-tender but not falling apart.
  12. Step 3: Dry the Yuca
  13. Drain the boiled yuca completely.
  14. Let it steam-dry for 10–15 minutes on a tray.
  15. Step 4: Fry Until Golden and Crispy
  16. Heat oil to 350°F (175°C).
  17. Fry yuca in small batches (do not overcrowd).
  18. Fry for 3–5 minutes until golden and crispy on the outside.
  19. Remove with slotted spoon and place on paper towels.

Notes

Best served fresh and hot.
Store leftovers in refrigerator up to 2 days.
Reheat in oven at 400°F (200°C) for 8–10 minutes.
Avoid microwaving (it makes them soft).
You can boil the yuca in advance and refrigerate, then fry just before serving.
Nutritional Information (Approximate per serving)
Calories: 250–300
Carbohydrates: High
Fat: Depends on frying method
Naturally gluten-free