Recipes Side Dish Vegetables Crispy Yuca Fries Be the first to rate & review! 3 Photos Thanks to their superior fiber content and lower glycemic index, these crispy yuca fries are often presented as a healthier alternative to fried potatoes, but you might find the roles reversed. They really are that good and do a great job of bridging the gap between regular fried potatoes and sweet potato fries. Serve with ketchup or any kind of aioli. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on April 3, 2019 Save Rate Print Share Add Photo 3 3 Prep Time: 5 mins Cook Time: 20 mins Total Time: 25 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1 yuca (cassava) root olive oil for frying Directions Peel most of the yuca, trimming off the tough end. Cut yuca in thirds. Stand each section on its end and carefully cut lengthwise into quarters. Place yuca in a saucepan of cold water. Bring to a boil over high heat; reduce heat to medium and simmer until just barely tender, 5 to 6 minutes. Drain yuca on a paper towel-lined plate. Let cool to room temperature. Heat olive oil in a skillet over medium-high heat. Add yuca and fry until golden brown and crispy, 2 to 3 minutes per side. Transfer to a paper towel-lined plate and let rest for a few minutes before serving. Chef's Notes: Just be sure to boil the yuca first, since they can be toxic eaten raw in larger amounts. Why you'd ever want to eat a big pile of raw yuca is beyond me, but the legal department wanted to mention that regardless. Anyway, once boiled, they can be pan-fried as seen here, deep fried, or placed on a foiled sheet pan, brushed with oil, and baked at 425 degrees F, turning occasionally until browned and crusty. Please note that on larger roots there may be a tough fibrous part running through the middle, which can be trimmed out after boiling. These didn't really have one, but you'll know if yours do. You can also cut the yuca into smaller pieces for a home fries-style breakfast dish. I Made It Print Nutrition Facts (per serving) 223 Calories 7g Fat 39g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 223 % Daily Value * Total Fat 7g 9% Saturated Fat 1g 5% Sodium 14mg 1% Total Carbohydrate 39g 14% Dietary Fiber 2g 6% Total Sugars 2g Protein 1g 3% Vitamin C 21mg 23% Calcium 16mg 1% Iron 0mg 2% Potassium 277mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.