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Fried Yuca

One of Paraguay's favorite snacks is fried yuca, also known as Mandioca Frita. It's crispy, savory, and absolutely delicious! Yuca, whether it's fried or boiled, is a staple in almost every meal in Paraguay and has been a staple of the Paraguayan diet for centuries.  It serves as a perfect side dish, appetizer, or a delicious snack all on its own.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 8
Calories: 1136 kcal
Course: Appetizer
Cuisine: International , Paraguayan

Ingredients

  • 1 pound Fresh or Frozen Mandioca
  • 1 quart Canola oil- for frying
  • kosher salt ( to taste)

Instructions

    Cup of Yum
  1. Start by peeling the yuca with a sharp knife. Once peeled, cut the yuca into 3 inches long pieces.
  2. Slice each piece in half and then slice each half into quarters. Briefly rinse the yuca under running water to remove any residual dirt. Drain and set aside.
  3. Fill a large pot with water, add the yuca and a generous pinch of salt. Place the pot on high heat and bring to a boil.
  4. Let the yuca cook for about 10 minutes or until the pieces become tender. Test for doneness by piercing a piece with a fork; if it slides through easily, the yuca is ready.
  5. Drain the cooked yuca in a sieve and allow it to cool.
  6. Heat enough oil in a medium pot to cover the cassava pieces. Once the oil is hot, carefully add the yuca.
  7. Fry the yuca until each piece turns slightly golden.
  8. Use a slotted spoon to remove the yuca from the oil and transfer it to a plate lined with paper towels to absorb excess oil.
  9. Season with salt to taste and serve immediately.

Notes

  • How to Store
  • How to Store
  • Make-Ahead & Freeze
  • Make-Ahead & Freeze
  •  
  •  
  • It's not advisable to store.
  • You can advance the cooking stage of the yuca and store it in the refrigerator (for up to 3 days) or in the freezer (for up to 3 months). 
  • It's not advisable to freeze fried yuca.