Yuca Fries (Cassava Fries)
These baked yuca fries are golden and crispy on the outside and soft on the inside. A tasty and healthier way to make yuca fries, rather than frying.
Servings: 4 servings
- 2 yuca cassava
- 1 tbsp avocado oil
- pinch of sea salt
cilantro lime mayonnaise
- 1/2 cup packed fresh cilantro leaves
- 2 tbsp fresh lime juice
- 1 tsp Dijon mustard
- 1 garlic clove
- 1 cup mayonnaise
Preheat the oven to 425 degrees fahrenheit and bring a large pot of salted water to a boil.
Use a vegetable peeler to peel the outside waxy layer from the yuca (just as you would a potato).
If the yuca is long, slice it in half, then slice into 1/2"-3/4" fries or batons.
Add the fries to the boiling water and cook for 10-15 minutes, or until the edges start to fray and they're fork tender.
Drain the fries and place in a large bowl. Drizzle them with avocado oil and sea salt and toss to coat.
Lay the fries in a single layer on a baking tray and cook in the oven for 30-35 minutes, flipping halfway through.
While the fries are cooking, make the cilantro lime mayonnaise. Add all of the ingredients except the mayonnaise to a small food processor and blend until finely chopped. Then add the mayonnaise and pulse a couple of times to combine.
Serve the yuca fries immediately with the cilantro lime mayonnaise.
Try to cut your fries into a fairly even and uniform shape. If they get thinner at the ends (like mine), the ends will crisp up first.
The yuca should be white on the inside. If it has many brown streaks, it may be past it's prime and you'll want to discard that one.
Calories: 738.9kcal | Carbohydrates: 80.2g | Fat: 45.2g | Saturated Fat: 7g | Cholesterol: 23.1mg | Sodium: 445.5mg | Fiber: 3.9g | Sugar: 4.2g