Yuca Frita
Ingredients
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- 2 pounds yuca (cassava) – peeled and cut into 3-inch lengths, then into 0.75-inch-thick batons (~1.5 large cassavas)
- 3 quarts water
- 1 tablespoon kosher salt
- 2 quarts vegetable oil
- curtido (Salvadoran cabbage slaw) – for serving
- salsa roja (Salvadoran tomato sauce) – for serving
- lime wedges – for serving
Instructions
1. Trim the yuca: cut off the ends, slice into 3-inch lengths, score the skin lengthwise, and pry off the thick brown peel and pink layer beneath. Cut each piece into 0.75-inch-thick batons and rinse to remove surface starch.
2. In a large pot, combine the yuca, water, and 2 teaspoons of the kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until just tender but not falling apart, 15–25 minutes; a knife should slide in with slight resistance and the edges should remain intact.
3. Drain well, then remove and discard any woody core running through the center pieces. Spread the yuca on a sheet pan to steam-dry until surface moisture evaporates, about 10 minutes (or chill 20–30 minutes to firm up).
4. Pour the vegetable oil into a deep, heavy pot to a depth of about 2 inches and heat to 350°F over medium-high heat.
5. Fry the yuca in batches without crowding, turning occasionally, until golden and crisp on the edges, 3–5 minutes per batch. Maintain the oil at 340–360°F.
6. Transfer to a rack or paper-towel-lined tray and immediately season with the remaining kosher salt.
7. Serve hot with curtido and salsa roja, with lime wedges alongside for squeezing.
Yuca frita is a beloved Salvadoran street and home snack featuring batons of cassava that are tender within and crisp at the edges. The flavor is mild and slightly nutty, making it a perfect canvas for bright, tangy accompaniments. It is commonly served with curtido, a lightly fermented cabbage slaw, and a savory-smooth salsa roja, creating a balance of crunch, creaminess, acidity, and gentle heat.
Rooted in the widespread cultivation and consumption of yuca across Latin America, this preparation holds a special place in El Salvador’s antojitos culture. Vendors and home cooks alike parboil the sturdy root, then fry it so it can be eaten out of hand or shared at the table. Over time, pairings such as curtido and salsa roja became standard, and in many places it is also offered as yuca con chicharrón, reflecting how Salvadoran cooks match hearty roots with pork and punchy condiments.