Crispy Yuca Fries with Garlic Cilantro Dip Step-by-step instructions

Before you start

Before you start, gather all the ingredients and equipment. Peel the yuca if you bought it whole, and cut it into manageable chunks. Fill a large pot with water and add the kosher salt.

Set up a baking sheet lined with paper towels for draining the fried fries. Make the garlic cilantro dip while the yuca boils, so it’s ready when the fries come out of the oil.

Instructions

Boil and Prep

1. 1Boil the Yuca
   Place the peeled yuca in a large pot and cover with cold water by 2 inches. Add the kosher salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 20 minutes, until a knife slides through the thickest part with no resistance. Drain in a colander and let cool just enough to handle.
   Look for The yuca is fork-tender and the outer layer is slightly translucent.
   Tip Do not overcook; the batons should hold their shape when cut.
2. 2Remove Core and Cut Batons
   Once cool enough to handle, cut each yuca piece in half crosswise. Look for the thin, woody core that runs through the center. Use a paring knife to pry it out and discard. Cut the yuca into 2-inch-long batons, about 1/2 inch thick. Try to keep them uniform for even frying.
   Look for The batons are clean, with no visible woody fiber.
   Tip A V-notch cut helps remove the core neatly.
3. 3Chill Uncovered
   Arrange the yuca batons in a single layer on a baking sheet. Place the sheet in the refrigerator, uncovered, for 15 minutes. This dries the surface, which helps the crust become extra crispy during frying.
   Look for The batons are cool and dry to the touch.
   Tip Do not skip this step; moisture is the enemy of crispiness.

After boiling, the yuca should be fork-tender but still intact. When you cut it, there should be no resistance, and the woody core should pull out easily.

The batons are uniform and dry after chilling. The dip is smooth and vibrant green, with a balanced kick of garlic and lime.

Fry to Golden

4. 4Make the Garlic Cilantro Dip
   While the yuca chills, make the dip. In a blender or food processor, combine the cilantro, garlic, jalapeño, sour cream, mayonnaise, and lime juice. Blend until smooth, scraping down the sides as needed. Season with salt to taste. Transfer to a serving bowl and refrigerate until ready to serve.
   Look for The dip is vibrant green and creamy.
   Tip For a thinner dip, add a tablespoon of water or extra lime juice.
5. 5Heat the Oil
   Pour the vegetable oil into a deep skillet or Dutch oven, leaving at least 2 inches of headspace. Heat over medium-high until a deep-fry thermometer registers 375°F (190°C). Line a baking sheet with paper towels.
   Look for The oil shimmers and a small piece of yuca sizzles immediately.
   Tip Use a thermometer for accuracy; oil that is too cool makes greasy fries.
6. 6Fry in Batches
   Carefully add a single layer of yuca batons to the hot oil. Fry for 4 minutes, turning occasionally, until the exterior is deeply golden and craggy. Use a slotted spoon to transfer to the prepared baking sheet. Repeat with the remaining batons, letting the oil return to 375°F (190°C) between batches.
   Look for The fries are golden brown and the crust looks blistered and crisp.
   Tip Do not overcrowd the pan; frying in batches keeps the oil temperature steady.

The oil is at 375°F (190°C), and the first batch of fries is sizzling. After 4 minutes, they are deeply golden with a craggy, blistered crust. The kitchen smells of toasted starch and garlic from the dip. The fries are crisp to the touch and hold their shape.

Season and Serve

7. 7Season and Serve
   Immediately after frying, toss the hot yuca fries with the lime zest and flaky sea salt. Serve hot with the garlic cilantro dip on the side for dipping.
   Look for The fries are glossy with oil and flecked with lime zest and salt.
   Tip Season right away so the salt sticks to the hot surface.

The fries are tossed with lime zest and flaky sea salt, glistening with oil. The dip is set out in a bowl, ready for dunking. The first bite cracks loudly, revealing a fluffy, white interior. The combination of crispy, salty, and creamy is perfect.

Common mistakes

One common mistake is boiling the yuca too long, which makes it mushy and difficult to cut into clean batons. Another is skipping the chilling step—this leaves the surface moist, and the fries will be soggy instead of crispy.

Also, do not overcrowd the frying pan; adding too many batons at once drops the oil temperature and results in greasy fries. Finally, season the fries immediately after frying, while they are still hot, so the salt and lime zest adhere.

How to tell it’s done

The fries are done when they are deeply golden brown and the crust looks craggy and blistered. They should feel crisp when tapped with a spatula, and the interior should be fluffy and tender.

If you’re unsure, break one open—the inside should be white and soft, not raw or doughy. Since there is no meat, there is no minimum internal temperature to check.