Crispy Yuca Sticks
These Crispy Yuca Sticks are packed with flavor. They’re easy to make and just requires few ingredients to get a delicious side!
These yuca sticks (cassava) are very crunchy in their outside and soft in the inside. The best part of making this recipe is you’ll just need a small amount of olive oil to obtain ultra crispy fries in few minutes. Making them in an air fryer, you’ll get less calories and fat without compromising the taste!
If you don’t have an air fryer, That’s not a big deal. You also can make this recipe in the oven! they will be delicious as well! I’ll be sharing later on, how to use both cooking methods.
Before explaining how to cook the yuca sticks, let me tell you how you can enjoy of them. They can be a perfect side dish, an appetizer or snack. They’re naturally gluten-free and vegan. You probably won’t want to stop eating them. Seriously, they’re so good!
Seasoning
For the seasoning, we’ll use simple ingredients that still will give an awesome flavor to the fries:Paprika
- Black pepper
- Salt
- Dry oregano
- Garlic Powder
HOW TO COOK CRISPY YUCA STICKS
The steps to get the yuca sticks ready are very simple:Peel and slice the yuca root into sticks or wedges. 1.Remove the woody core and discard it
2. Wash the yucca sticks with cold water
3. Cut into even size baton.
4. Transfer the yuca wedges/sticks into a pot with salted and boiled water. let them cook for about 10-15 minutes or until fork tender.
5. Drain the water and let them dry.
6. Add them to a bowl with seasoning, oil and salt combine until coated.
7. Transfer to the air fryer and leave for about 9 minutes. They’ll be golden brown and crispy.
These yucca fries are so delicious and go with almost everything. You can enjoy them with burgers, sandwiches, tacos, with a dipping sauce, any BBQ dishes. They also pair well with this Pecan-Crusted Chicken, This Creamy Rosemary Chicken or you can have them with a salad like this Detoxing Beet and Carrot Salad.
These are perfect for lunch or dinner, and you can even store them in a sealed container in the friedge fro up 2-3 days. Reheat in the toaster, pan fry, oven, air fryer until warm. Avoid to use the microwave. It will take all the crispiness from them.
Cooking tips and FAQ:
- Can I fry yuca wedges? Yes, cook the wedges, dry them well, season, heat a large skillet with 1/3 cup of oil over medium high heat. Once it is hot, transfer the yuca in batches, flip halfway until golden brown. Transfer the cooked fries to paper towels to drain any excess of oil. Then, add salt and some fresh parsley or cilantro over them and enjoy!
- Best yuca to use: The roots should have a clean fresh scent and snowy white center when cut open. The best way to check if the root is still good is to break off the end of the yuca. If the flesh has black specks, lines, or any discoloration, it should be discarded. Rotten or decaying yuca has soft brown spots and a putrid smell.
- Cutting the yuca root: Slice the ends of the yuca. Then cut in half for better handling. Using a paring knife, slice the skin and use the knife to help peel the skin. If using your fingers, be very careful as it might get stuck underneath your nails.
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Crispy Yuca Sticks
Ingredients
- 1 large yuca root
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp dry oregano
- salt and black pepper to taste
Avocado Sauce
- 1 avocado
- 1 garlic clove minced
- ¼ cup cilantro cut
- salt to taste
- ¼ cup mayonnaise
Instructions
- In a large bowl, add water set aside. Peel and cut the yuca into even size batons, then place the batons in the bowl of water to wash them well. Soak for 5 minutes.
- Bring 2- 3 cups of water to boil. Next, drain the yuca batons from the water bowl, and boil for about 10-15 minutes minutes or until fork tender.
- Transfer the yuca into a dry bowl, add oil, seasoning and salt.
- Finally, transfer the yuca sticks to your air fryer basket. Cook in batches if necessary. Cook at 390°F for about 9 minutes or until golden brown and crispy.
Avocado Sauce
- Remove the pit from your avocado. Use a spoon or a fork to scoop out the flesh. Put it in a bowl and mash it up with a fork until it’s as smooth as you like it. Mix in a minced clove garlic, cilantro and salt to taste. Add the mayonnaise and stir till well combined.
Notes
- Slice the ends of the yuca. Then cut in half for better handling. Using a paring knife, slice the skin and use the knife to help peel the skin. If using your fingers, be very careful as it might get stuck underneath your nails.
- cook the yuca wedges, dry them well, season, heat a large skillet with 1/3 cup of oil over medium high heat. Once it is hot, transfer the yuca in batches, flip halfway until golden brown. Transfer the cooked fries to paper towels to drain any excess of oil. Then, add salt and some fresh parsley or cilantro over them and enjoy!