Arracacha Frita

Fried Arracacha

Preparation info

  • Difficulty


  • 4 to 6


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Arracacha* is an Andean vegetable like yuca* or cassava. It is slightly sweet and is colored purple in the center. It is a vegetable the paisas (people from the Antioquia and Viejo Caldas regions of Colombia) cultivate and have as a staple.


  • pounds whole arracacha*
  • 2 cups oil for frying
  • Salt


  1. Peel the arracacha and quarter lengthwise. Cut each quarter lengthwise again into ½-inch strips, or into ¼-inch strips if you like more toasted, crispier sticks.
  2. Place the arracacha in a medium pot with 6 cups of water. Cover, bring to a boil, and cook until fork tender, about 15 minutes. Drain well and dry with paper towels.
  3. Pour the oil into a deep, medium, heavy pot, and place over medium-high heat. When the oil is hot (about 350°F), add the pieces a few at a time, and deep fry for 2 to 3 minutes. Remove the pieces with slotted spoon and drain on paper towels.
  4. Immediately sprinkle with salt and serve.