4 Reviews of Yucca Fries (Yuca)

From: Mrs Goodall

On Sep 20, 2006

I've always enjoyed yucca and these were a fun alternative to potato fries. I think I would boil just a few minutes less, mine got pretty soft and a little hard to handle. I would recommend heating the oil to almost 375, then adding the yucca, once you add the yuca, the temp drops quickly to 350. They fried much more quickly for me this way. I think next time I will try to cut these into more round, thinner pieces. I went to a restaurant last week and had sweet potato fries topped with cheese, bacon and jalapenos...tried this with the yucca fries. It was okay, next time I'll just use catsup! Thanks NC, this was a great recipe. Update: My husband is raving about these fries. He reheated them in the microwave for 45 seconds the next day and said they were fabulous!

From: little_wing

On Jun 22, 2007

My first time trying yucca and we enjoyed it very much. I think I slightly overcooked mine as I was expecting the nice golden color in the photo, but mine looked more like regular home fries. I sliced in rounds as recommended by previous reviewer and it worked very well. Served with bottled chili sauce and the plate was empty in about 10 minutes. Thanks for sharing! Made for ZWT3.

From: jrusk

On Nov 17, 2009

I've made this 3 times now and so far the 3rd time was the charm. It just takes practice. I'm nervous to make it again b/c the last time the heavens must have been aligned b/c it was the best fried yucca I've ever had and I've had it a lot of different ways. I can't wait to try and replicate my effort. I think letting the yucca dry completely is an important part of it. My notes: I use veg oil b/c I have it and skip the fiber step. After frying I sprinkle with the powdered goya adobo and serve with Aioli (Garlic Mayonnaise). There are many different sauces and toppings but that's my fav. I didn't get a pic of "the most perfect batch ever" b/c we couldn't pull our fingers away from the plate long enough. This is one of those recipes that you have to practice and figure out how it cooks best in your kitchen.

From: fluffernutter

On Apr 18, 2008

I sliced these into rounds, too, on the advice here and also had the same boiling issue — a couple of minutes was plenty and some were falling apart. Fried for a long time until really golden. These were a carbolicious treat for us! Didn't reheat very well, though.