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See 5 recipes Download free cookbookCrispy Yuca Fries with Garlic-Citrus Mojo
Mojo Yuca Fries
Tender-centered yuca fries bake until crisp, then meet a bright Cuban-style mojo of garlic, lime, orange, cumin, and olive oil.
Prep Time:15 minCook Time:45 minTotal Time:60 minServings:6Difficulty:Easy
Yuca has a dense, creamy center that turns exceptionally crisp around the edges after boiling and roasting. Frozen peeled yuca keeps preparation simple and reliable because the tough waxy skin has already been removed.
Boiling is essential: it cooks the root completely, softens its fibers, and makes the central woody core easy to remove. Drain the pieces well and let their surfaces steam-dry before adding oil, since excess water prevents browning.
The mojo is deliberately bright rather than heavy. Lime and orange soften the raw edge of garlic, cumin adds warmth, and olive oil carries the flavors without turning the fries soggy when served on the side.
These fries are best straight from the oven with the mojo in a dipping bowl or spooned lightly over the top. They bring a crisp, tangy counterpoint to pressed pork sandwiches, sliders, and other rich party food.
Nutrition (per serving)
Calories:310 kcal
Protein:3 g
Carbs:48 g
Fat:13 g
Directions
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1
Heat the oven to 450°F and line 2 large rimmed baking sheets with parchment paper. Bring a large pot of water to a boil.
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2
Add the frozen yuca and 1 teaspoon salt to the boiling water. Cook at a steady simmer until completely tender when pierced with a knife, 20 to 25 minutes; do not eat yuca that remains hard or chalky.
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3
Drain the yuca thoroughly and let it steam-dry for 5 minutes. When cool enough to handle, split thick pieces lengthwise, pull out and discard any firm stringy central cores, then cut into 3-inch batons.
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4
Toss the yuca gently with avocado oil, black pepper, and the remaining 1 teaspoon salt. Divide between the baking sheets in a single layer with space between the pieces.
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5
Roast for 15 minutes, turn the fries, and rotate the pans from top to bottom. Roast until deeply golden and crisp at the edges, 10 to 15 minutes more.
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6
While the yuca roasts, whisk the garlic, lime juice, orange juice, olive oil, and cumin in a small bowl. Let the mojo stand for 10 minutes, then stir in the cilantro.
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7
Transfer the hot yuca fries to a platter and taste for salt. Serve immediately with the garlic-citrus mojo alongside for dipping or spoon a small amount over the fries just before serving.
Ingredients
- Frozen peeled yuca:2 lb
- Kosher salt:2 tsp
- Avocado oil:3 tbsp
- Black pepper:1/2 tsp
- Garlic cloves, finely grated:4 large
- Fresh lime juice:1/4 cup
- Fresh orange juice:1/4 cup
- Extra-virgin olive oil:1/4 cup
- Ground cumin:1/2 tsp
- Fresh cilantro, chopped:2 tbsp
Tips & Notes
- Do not substitute raw unpeeled yuca unless you know how to remove its thick waxy peel safely; frozen peeled yuca is the easiest option.
- If a piece has a tough central fiber after boiling, remove it before roasting.
- For the crispest result, keep the mojo separate until serving and reheat leftover fries in a 425°F oven.
