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.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Appetizer, Snack
Cuisine: American
Keyword: Baked Yuca Fries, Yuca Fries
Servings: 4 servings
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.
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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.
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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