Yuca Frita with Cilantro Garlic Sauce Recipe

Yuca-FritaYuca-with-CIlantro-Garlic-Sauce

Crispy yuca frita is another Cuban favorite that is great fried or boiled and served with garlic. The boiled yuca is called yuca hervida, and I’ll make that another time. This time I made yuca frita. Delicious crispy fried yuca frita with a tangy lime cilantro garlic dipping sauce. This is the perfect side item or afternoon snack. Yuca have a distinct flavor and are wonderfully crispy on the outside, and creamy soft on the inside. Yuca frita are pretty much Cuban french fries.

Cilantro-Garlic-Sauce Finished-sauce

Any Miami native has had delicious varieties of cilantro garlic sauce, but everyone knows Pollo Tropical‘s is the best. Cilantro garlic dipping sauce is the perfect condiment for this starchy root vegetable.  I love yuca in every which way, Versailles also makes yuca encrusted picadillo that looks like a croqueta, drizzled with cilantro garlic sauce. It. Is. Amazing. I’m telling you, do not be intimidated by yuca’s rough bark exterior, you can always take a short cut and buy the frozen yuca in your local supermarket.

        Yuca-Frita

Crispy Yuca Frita

1 large Yuca (the one pictured served yielded 22 pieces enough to feed 4-5)
Oil for frying (I used vegetable oil)
Sea salt and lime for garnish

Cilantro Garlic Sauce**********

***********I now use a new recipe. This is the original recipe I posted, but I have now perfected the recipe after trial and error the link is here.

1 container Fage Greek Yogurt
4 roasted garlic cloves
1 bunch cilantro
1 tbsp green Tabasco
3 tbsp olive oil
Juice of 1 lime (or more to taste)
½ tsp onion powder
½ tsp cayenne
Salt to taste

Begin to prep the yuca and cilantro garlic sauce. First, set a large pot of salted water to boil. Peel the outside of the yucca well with a peeler, clean thoroughly and pat dry. Cut the yuca into 2 inch by ½ inch thick rectangles. When the water is boiling add the yuca and boil for 20 minutes or until fork tender. Take the yuca out and lightly dry. Now is your opportunity to remove the fibrous center, gently remove this with a fork and discard. Cut the thick pieces in quarters.

Unpeeled-Yuca Chop-Yuca Stacked-Yuca

Heat 2 inches of canola oil in a pan to fry the yuca. The yuca took surprisingly long to get nice and crispy, but it is worth the wait. In my opinion the crispier the better! Squeeze a lime wedge over the yuca and sprinkle with sea salt. I plated both dishes with five yuca frita.  If you are cooking for more people then cook the yuca in batches and place in the oven to keep hot and crispy.

Fry-the-YucaUp-Close-Fried-Yuca

Now make the cilantro garlic sauce. Add the roughly torn cilantro, lime juice, garlic, onion powder, sugar, olive oil, cayenne, salt and pepper, and Greek yogurt to the Cuisinart food processor and blend until smooth and creamy.

                     Hot-and-Crispy

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15 comments

    1. Yikes Z! I will have to look next time I’m at the grocery store. I think I will be remaking this recipe soon and just doing a post of the cilantro garlic sauce

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