Mandioca frita (also called yuca or cassava fries) are perfectly crispy on the outside and soft and creamy on the inside! They make the perfect side dish or snack! Top them with sea salt and serve with ketchup or seasoned garlic-mayo.

In Portuguese speaking cultures, we refer to cassava (or yuca) as mandioca. It’s a staple ingredient used in soups and stews or served on its own as a side. Much like fried sweet plantains and fried green plantains, these cassava fries are addicting!

What are cassava fries made of?

Cassava is a large and heavy root vegetable that has thick waxy skin and dense, fibrous flesh. In Portuguese-speaking cultures we refer to it as mandioca and in most of Latin America it’s called yuca.

To make cassava fries, you’ll need 2 smaller-sized yuca, sea salt, and oil for frying. The yuca is peeled and the fibrous core is removed. It’s then cut into fries, boiled until tender then fried.

Ingredients you’ll need

As you can see, the list of ingredients for this recipe is very short. Refer to the recipe card at the bottom of this post for measurements and exact quantities.

2 pounds of yuca (cassava) – I always look for 2 small-sized yuca because they’re easier to cut than the big ones. The smallest yuca I’ve seen weigh slightly over a pound.
Coarse sea salt – for salting the water and for sprinkling at the end.
Canola oil or vegetable oil – which ever oil you use has to have a high smoke point!
Ketchup or garlic mayo(which is a is mixture of mayo, crushed garlic, lime juice and cilantro).
Cilantro as a garnish – optional.

Instructions

Although this is a very basic recipe, it always helps to read through all of the steps first!

Step 1: Bring the water to a boil

To save time, I always start by boiling the water before I peel and cut the yuca.
Fill a 3-quart pot two-thirds of the way with water. Add 1-2 tablespoons of salt. Bring to a boil over high heat.

Step 2: Peel and cut the yuca

As you wait for the water to boil, cut the ends off the yuca, then cut it into thirds. Slice each round down the middle using a sharp kitchen knife.
There’s a faint line where the skin meets the flesh of the yuca. Place your knife under the skin to loosen it from the flesh.
Cut the peeled yuca into strips. Make sure to cut off any edges that have a fibrous core (it’s the yellow line that you can see in the upper right photo below).

Step 3: Boil the yuca

Once the water boils, add the yuca fries to the salted water. Cook for 10-15 minutes, just until they are tender but still firm. Drain and rinse the yuca under cold water.
Tip: after 10 minutes, the yuca fries should be tender but still firm. If not, let them boil for a few more minutes.

Step 4: Fry the yuca

Heat 2-3 inches of oil in a skillet with deep sides. Once the oil is hot (or registers at 350°F) fry the yuca in batches of 5 or 6 at a time.
Depending on thickness, the fries generally take 3-5 minutes to become crispy. Remove them from the oil once they turn golden-brown in color and fry any remaining batches.

Step 5: Drain, sprinkle with sea salt and serve!

Drain the fries on a paper-towel lined plate. You can keep them in a warm oven (170°F) while you fry the remaining batches.
Sprinkle the fries with coarse sea salt, fresh chopped cilantro (optional) and serve them with ketchup or garlic-mayo.
Instructions for the garlic mayo are in the recipe card!

Healthy options and air fryer instructions

Cassava fries are naturally gluten-free! Healthy and vegan options are listed below.

Vegan – the fries themselves are already vegan but the optional garlic-mayo is not. You can use vegan mayo instead, or just serve the fries with ketchup!
Air-fryer instructions – arrange the fries in a single layer and air fry at 400°F for 5 minutes on each side. Make sure to spray the fryer basket and tops of the fries with cooking spray!
Shallow fry in a healthy oil – you can use less oil than what is suggested in the recipe card. Avocado oil is a great oil for shallow frying and has a high smoke point. The only drawback of shallow frying is that the fries may stick to the pan.
Other healthy oils: Safflower and canola oil are healthier than vegetable oil and have high enough smoke points to withstand deep frying.

Freezing, storing and heating leftovers

Fresh yuca can be cut and frozen for future use. Cut the yuca into fry-shapes and freeze in an airtight freezer bag for up to 3 months. No need to thaw before you boil and fry them.
Store leftover fries in an airtight container in the refrigerator for 2-3 days.
Reheat in the oven at 350°F for 10-15 minutes.

Helpful tips

When shopping, firmly press on the yuca to make sure there are no soft spots.
White liquid or foul smells signal that the yuca has gone bad and should be thrown out.
Look for smaller sized yuca. It’s easier to cut!
After 10 minutes of boiling time, the fries should be tender but still firm. If not, boil them for a few more minutes.
Cutting the yuca beforehand results in cleaner-cut fries and a shorter the boiling time! Some people prefer to boil the yuca first, which makes the fibrous core easier to remove. Both methods are perfectly acceptable.

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Food safety

Just a few basic safety tips:

Wash your hands after touching uncooked yuca.
Never leave cooking food unattended
Use oils with high smoking point to avoid harmful compounds
Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

Recipe Rating

Mandioca Frita (Cassava Fries)

What are cassava fries made of?

Ingredients you’ll need