Instructions

1. If you like french fries, there’s a good chance you’ll love yuca fries. Like potatoes, the starchy consistency of yuca makes it ideal for frying. You can enjoy them any way you would French fries—as a side dish, appetizer, or simply as a snack. They’re delicious seasoned simply with salt, but adding a good dipping sauce or tangy pickled onions makes them especially memorable.
2. The root is long and tapered, with commercial varieties usually measuring 2 to 4 inches in diameter and 6 to 12 inches long. It has firm white flesh that is covered by a rough brown outer peel that must be removed. The flesh turns pale yellow when cooked and has a starchy texture that is similar to potatoes or yams. It has a mild, subtly sweet, and slightly nutty taste that lends itself to many preparations.
3. Originating in South America, yuca is now cultivated predominantly in Nigeria and is the third-largest source of carbohydrates in the tropics. It’s enjoyed around the world in many forms—boiled, mashed, fried, roasted, added to soups, and more. In Jamaica, where my family is from, we grate and press cassava to make a flatbread called bammy.
4. No matter the preparation, it’s important to never eat yuca raw. Raw yuca contains cyanide, but when peeled and cooked properly, the toxins are removed making it safe to consume.
5. Classic yuca fries are seasoned with just salt, but you can customize this recipe in any number of ways. Garlic or other aromatics could be added to the boiling water to flavor the yuca during that initial cooking.
6. You could also season your cooked yuca fries with fresh herbs or a spice blend of your choosing. Even a simple combo of salt, pepper, onion powder, garlic powder, and paprika would be delicious.
7. Add the peeled yuca segments to a medium pot, cover with water, and season with salt. Bring to a boil, reduce to a steady simmer, and then cook until fork tender, pale yellow, and turning translucent, about 20 minutes.
8. While the yuca is cooking, prepare the spicy mayo. Combine the jalapeños, garlic, mayonnaise, lime juice, vinegar, and salt and pepper to taste in a small blender or small food processor. Purée until smooth.
9. Once cooked, drain the yuca well and set aside until cool enough to handle, 3 to 5 minutes.
10. To deep fry: Add 2 to 3 inches of oil to a deep, heavy pot or Dutch oven and heat over medium-high heat until the oil reaches 375°F. Place a cooling rack over a baking sheet or line a platter with paper towels.
11. To air fry: Add the yuca wedges to a medium bowl and toss with 2 tablespoons of oil and season with salt. Transfer the wedges to the basket of the air fryer in a single layer, working in batches if necessary. Cook at 400°F until golden brown and crisp, about 15 minutes, flipping halfway through.
12. Store leftover yuca fries in an airtight container in the refrigerator. They’ll last up to 5 days. For best reheating results, heat them in an oven or an air fryer at 375°F until warmed through and crispy.