Yuca Frita: Crispy Colombian Fried Cassava
Yuca Frita (Fried Cassava) is the ultimate crispy, golden side dish that perfectly accompanies almost any Colombian meal. Widely popular in Santander and across the entire country, these crunchy cassava fries are incredibly rich in flavor and serve as an essential savory snack.
The secret to this 50-minute recipe is boiling the root first until it is perfectly tender, chilling it thoroughly so it firmly holds its shape, and finally frying it in hot oil. Generously salted and served alongside savory dips, it is an absolute foolproof classic!
Yuca Frita (Crispy Fried Cassava)
The ultimate crispy Latin American side dish! Boiled cassava chunks cooled and fried to golden perfection.
Ingredients
- 2 lbs Cassava
- Water
- Salt to taste
- Frying oil
Instructions
- Boil the root: The very first step is to cook the peeled cassava in a pot of boiling water until it softens. You must let it become tender, but carefully ensure it does not reach the point of falling apart. Add a bit of salt at the end of the boiling process so the root does not taste bland.
- Drain and chill: Carefully remove the boiled cassava from the hot water and let it drain completely. Transfer the pieces to the fridge or freezer for a few hours so they chill, freeze slightly, and firm up entirely.
- Fry to perfection: Place a frying pan over the stove and heat up the frying oil. While the oil is heating, remove the chilled cassava and cut it into your desired stick or chunk sizes. Carefully drop them into the hot oil and fry until they are beautifully golden brown and crispy on all sides.
- Season and serve: Remove the fried cassava from the hot oil, drain any excess grease on paper towels, sprinkle generously with salt to your liking, and enjoy immediately!
Notes
- Perfect Pairings: This recipe pairs perfectly with a good sauce, traditional suero costeño, fresh cheese, or any other side of your choice.
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