Pioneer Woman Cassava Yuca 101

Pioneer Woman cassava yuca 101 takes 35 minutes and yuca root, cotija cheese and a garlicky mojo to make crispy, fluffy fried yuca fries. This easy yuca fries side dish fits game day, potluck night and Fourth of July cookouts, since you can fry them in batches and serve them hot.

Boil the yuca until it is just tender before it ever touches the oil, because that is what makes the inside fluffy. Skip it and the fries brown on the outside while the middle stays hard and starchy.

Peeling yuca like a potato is a trap, since the waxy bark-like skin fights a peeler. Scoring through the skin and working a knife under it lifts it off in one piece, and cutting out the woody center stem means no tough bites.

Pioneer Woman Cassava Yuca 101

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Course: Side DishCuisine: American, Puerto RicanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

480

kcal

Boiled yuca batons get fried in batches until the outside turns golden and crisp while the inside stays light and fluffy. A garlic mojo toss, salty cotija and a Sriracha ketchup for dipping finish them.

Ingredients

• FOR THE KETCHUP:
  

• 1/2 c. Ketchup
  

• 2 tbsp. Sriracha
  

• 1 tsp. Rice Vinegar
  

• FOR THE MOJO:
  

• 1/4 c. Diced Onion
  

• 2 cloves Pressed Garlic
  

• 1/4 c. White Vinegar
  

• 1/4 c. Olive Oil
  

• Kosher Salt
  

• FOR THE YUCA FRIES:
  

• 2 1/2 lb. Yuca Root (or 1 1/2 Pound Bag Frozen Yuca Fries)
  

• Vegetable Oil, As Needed For Frying
  

• 1/2 c. Cotija Cheese
  

• Crushed Red Pepper
  

• Chopped Cilantro, For Garnish
  

Directions

• Mix the sauces: Stir 1/2 cup ketchup, 2 tablespoons Sriracha and 1 teaspoon rice vinegar in a small bowl, then cover and set aside. In a separate bowl, mix 1/4 cup diced onion, 2 pressed garlic cloves, 1/4 cup white vinegar and 1/4 cup olive oil. Season the mojo with salt to taste.
• Peel and cut yuca: Peel the 2 1/2 pounds of yuca root, split it in half crosswise and cut it into thick batons. Work the knife under the skin like abuela taught me, and cut out the woody stem running through the center.
• Boil the yuca: Put the yuca in a large pot, cover it with cold water by 2 inches and season well with salt. Bring it to a boil over high heat, then reduce to a simmer and cook 12 to 15 minutes until tender.
• Drain and dry: Drain the yuca and spread it out on paper towels to dry. While it drains, heat vegetable oil to 350°F in a large heavy pot, cast iron skillet or Dutch oven. Line a plate or tray with paper towels.
• Fry in batches: Working in batches, fry the yuca and flip it frequently for 3 to 5 minutes until golden brown and crisp. Then move each batch to the paper towel-lined tray to drain.
• Toss with mojo: Transfer the fries to a bowl and toss them with 2 tablespoons of the mojo until evenly coated. That way every fry gets a little tang before it hits the platter.
• Garnish and serve: Pile the fries on a platter, sprinkle with 1/2 cup cotija cheese and a pinch of crushed red pepper, then scatter chopped cilantro over the top. Serve them right away with the Sriracha ketchup and the remaining mojo on the side.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, Victorinox Fibrox 8-inch chef's knife, ThermoPro instant-read thermometer, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use frozen yuca fries instead of fresh yuca?

Yes, a 1 1/2 pound bag of frozen yuca fries works well and skips all the peeling and boiling. Just cook them by the package directions, then toss with the mojo and add the toppings.

How do I store leftover yuca fries?

Yuca fries are at their best right out of the oil, since they lose their crunch as they sit. Leftovers keep in the fridge for a couple of days, and a hot oven brings back more crispness than a microwave.

Can I make the yuca fries ahead of time?

You can make both sauces ahead, and you can peel, cut and boil the yuca earlier in the day too. Fry it just before serving, because that last step is what gives you the crisp outside.

Can I bake the yuca instead of frying it?

I haven't tested a baked version, and frying is what gives these fries their crisp golden shell. If you try the oven, boil and dry the yuca first, then toss it with oil on a sheet pan and expect a less crunchy result.

What is the most common mistake with fresh yuca?

Using a potato peeler is the big one, because the thick skin fights it and your hands pay the price. A sharp knife that scores the skin and lifts it off is faster, and cutting out the woody center stem helps too.