Yuca Frita

Fried Yuca

Preparation info

  • Difficulty


  • 6 to 8


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

These fried yuca* sticks are served in many of the restaurants that serve braised meats, chorizos, and empanadas. They make great party snacks to serve along with sausages and salsa (see Salsas and Sauces).


  • 1 pound peeled yuca*, fresh or frozen
  • 1 tablespoon salt
  • 2 cups oil for frying
  • Salt, for serving


  1. If using fresh yuca, quarter it lengthwise. (Frozen yuca is already cut into chunks.) Cut each piece of yuca lengthwise into ½-inch sticks, or into ¼-inch sticks if you like more toasted, crispier sticks.
  2. Place the yuca in a medium pot with 6 cups of water. Cover, bring to a boil and cook until fork tender, about 20 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 325°F), add the yuca sticks and deep fry for 5 to 7 minutes or until lightly golden on all sides.
  4. Remove the pieces with slotted spoon and drain on paper towels. Sprinkle lightly with salt and serve.