Crispy Yuca Fries with Garlic Cilantro Dip Tips, FAQ & printable recipe

Tips for success

For the crispiest fries, make sure the yuca is completely dry before frying. After chilling, pat the batons with a clean kitchen towel if they feel at all damp.

Also, do not salt the frying oil—salt draws out moisture and can make the crust soggy. Instead, season the fries immediately after they come out of the oil, while they are still hot.

If you’re making a large batch, keep the finished fries warm in a 200°F oven on a wire rack set over a baking sheet.

This keeps them crisp without trapping steam. The dip can be made ahead and stored in the refrigerator for up to 2 days; just give it a stir before serving.

Variations

• Spicy Mango Dip: Replace the cilantro with 1/2 cup fresh mango chunks and reduce the lime juice to 1 teaspoon. Add a pinch of cayenne for heat. This sweet-spicy dip pairs beautifully with the salty fries.
• Garlic Parmesan: After frying, toss the hot fries with 1/4 cup grated Parmesan cheese and 1 teaspoon garlic powder along with the lime zest and salt. Omit the cilantro dip or serve it on the side.
• Cajun-Spiced: Skip the lime zest and sea salt; instead, toss the fried yuca with 1 tablespoon Cajun seasoning. Serve with a cool ranch or blue cheese dip.
• Sweet Potato Twist: Substitute the yuca with an equal weight of sweet potatoes, peeled and cut into 1/2-inch batons. Boil for 10 minutes instead of 20, then proceed with the same method.

Storage and make-ahead

Fridge

Store leftover fries in an airtight container in the refrigerator for up to 3 days. The dip can be refrigerated for up to 2 days.

Freezer

Freeze the boiled, cut yuca batons in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat fries in a 400°F oven for 5–7 minutes until hot and crispy. Do not microwave.

Leftover fries will lose their crispness, but they can be refreshed. Store them in an airtight container in the refrigerator for up to 3 days.

To reheat, spread them on a baking sheet and warm in a 400°F oven for 5–7 minutes, or until hot and crispy. Avoid microwaving, which makes them soggy.

The dip can be made up to 2 days ahead and stored in the refrigerator. The yuca can be boiled, cut, and chilled up to 1 day ahead; keep the batons covered in the refrigerator, then pat them dry before frying.

Serving ideas

Serve the yuca fries hot, straight from the fryer, with the garlic cilantro dip on the side.

They’re perfect as an appetizer for a party, a side dish for grilled meats, or a snack for movie night. The lime zest adds a bright, citrusy note that cuts through the richness of the fry.

For a fun presentation, serve the fries in a paper-lined basket or on a wooden board with the dip in a small bowl. Sprinkle extra cilantro on top if you like. The fries are best eaten within 10 minutes of frying, while the crust is still shatteringly crisp.

Frequently asked questions

Recipe card

Crispy Yuca Fries with Garlic Cilantro Dip

Prep 15 minCook 24 minRest 15 minTotal 54 minServes 4

Ingredients

• 1 1/2 lb peeled yuca root (about 700 g)
• 1 tbsp kosher salt, plus more for salting the water
• water, for boiling, to taste
• 4 cups vegetable oil, for frying
• 1 tsp lime zest
• 1/2 tsp flaky sea salt, for finishing
• 1 cup fresh cilantro leaves and tender stems
• 2 cloves garlic, roughly chopped
• 1 jalapeño, seeded and chopped
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 tbsp fresh lime juice

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: milk, eggs

Estimated nutrition per serving

Calories

420

Protein

4 g

Carbohydrates

45 g

Fat

25 g

Automatic estimate from the ingredient list, not laboratory-verified.