Yucca Frita

Yucca Frita

Kristen O'Brien 13

"This is a tasty Latin side dish, that I always enjoy making. It's a great alternative to french fries or potatoes. This is also great if your looking for a real, ethnic appetizer or tapa!"

Ingredients 25 m {{adjustedServings}} servings 607 cals

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 607 kcal
  • 30%
  • Fat:
  • 37.4 g
  • 58%
  • Carbs:
  • 65g
  • 21%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 14 mg
  • < 1%

Based on a 2,000 calorie diet

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  1. Heat the oil in a large heavy skillet over medium-high heat. Place the yucca fries in the hot oil and fry until golden brown, about 20 minutes. Turn occasionally to brown them evenly. Remove from the skillet with a slotted spoon or spatula and season with salt. Squeeze lime juice over them if you like and serve immediately.
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Reviews 9

  1. 9 Ratings

Tamara Dextre

I make fried Yucca all the time for my family. I would suggest some changes to this recipe. You need to first boil the yucca until tender. I have never timed how long it takes, 20-30 minutes depending on how thick the Yucca is. I always buy it frozen since it bruises easily and hard to buy fresh. Salt the water. Then fry until golden brown. I serve this with rice and beans or dip in Peruvian Green Aji sauce. Yummy!


This is pretty good but for a better taste you have to boil yucca (big chuncks) in water w/salt and 2 or 3 smash cloves of garlic. Once the yucca is cooked cut it and deep fry until light golden brown. It will be crunchy on the outside and soft & moist in the inside. Also this is perfect to make "Mofongo de Yuca"!


As a puertorican, I've cooked yuca many times and in many different ways. This recipe works as is, IF you slice the yuca thin enough and skip the lime (it really doesn't "go"). I like to season it with garlic salt, OR drizzle with garlic infused olive oil OR serve with a side of Mayo-Ketchup to dip in (1:1 ratio of mayo and ketchup with some pressed garlic in it or garlic powder). Having said that, I do prefer to cut the yuca in larger slices (like 1 in thick 3 to 4 inches long) and boil the yuca first, drain well, then fry. It just seems to work better and you get more of the yummy flavor of the yuca and its wonderful texture.