Crispy Goya Yuca Fries - Snack

Get ready to discover your new favorite snack: Crispy Cassava Fries (Mandioca Frita)! If you've never tried these Cape Verde–inspired yuca fries, you're in for a treat. Imagine thick-cut cassava batons that are unbelievably creamy on the inside and shatter-crisp on the outside – they’re like the ultimate, more exotic cousin to your everyday French fries!
This easy fries recipe is naturally gluten-free and vegan, making it a fantastic option for everyone. Whether you serve them with a bright, zesty garlic-lime dip or alongside classic Cape Verde–style grilled fish, these Goya yuca fries are guaranteed to be a hit.
Ready to learn how to turn fresh or frozen cassava into fool-proof, perfectly crispy yuca fries? Our simple method will guide you every step of the way, even including quick notes for healthy fries air fryer options for those looking for easy recipes for air fryer cooking. Let’s get frying!

Ingredients

• Fresh cassava (yuca / mandioca) root, or frozen pre-peeled cassava
• Salt, for boiling and for finishing
• Neutral high-heat oil, suitable for deep frying (such as canola, peanut, sunflower/safflower, or avocado oil)
• Optional garnishes: Fresh chopped cilantro or parsley, flaky sea salt, lime wedges
• For the Simple Garlic-Lime Dip:
• Mayonnaise (or vegan mayonnaise for a plant-based option)
• Fresh garlic
• Fresh lime juice
• A pinch of salt and black pepper

Directions

1. Prep the Cassava First things first, let's get that cassava ready. Peel the cassava root (check our "How to Choose & Prep Cassava Like a Pro" section for detailed tips!), then cut it into batons. Think thick-cut steak fries – about 3-4 inches long and ½ inch thick. Don't forget to remove the central fibrous core from each piece. Once cut, give them a good rinse under cold water to wash away any excess starch.
2. Par-Boil Until Just Tender Now, for the magic step that guarantees tender insides! Bring a large pot of generously salted water to a rolling boil. Carefully add your cassava batons to the boiling water. Simmer them until they are just fork-tender but not falling apart. This usually takes about 15-20 minutes, depending on the thickness of your fries. Once tender, gently drain the cassava and spread the pieces out on a clean baking sheet or wire rack. Let them steam-dry completely – this is key for crispiness!
3. Heat the Oil Time to get ready for frying! Grab a heavy-bottomed pot or Dutch oven and pour in about 2-3 inches of your chosen neutral high-heat oil. Place it over medium-high heat and let it warm up to around 350°F (175°C). If you don't have a thermometer, don't worry! You can do a simple test: drop a small piece of cassava or the handle of a wooden spoon into the oil. If it immediately starts bubbling gently around the cassava or spoon, your oil is ready.
4. Fry in Batches Once your oil is hot, it’s fry time! Carefully add the cassava batons to the hot oil in batches. It's super important not to overcrowd the pot, as this will drop the oil temperature and lead to soggy fries. Fry each batch for about 3-5 minutes, turning them occasionally, until they're beautifully deep golden brown and wonderfully crisp. Use a slotted spoon or spider to transfer the fried cassava to a plate lined with paper towels or a wire rack to drain off any excess oil.
5. Season & Serve The moment they come out of the oil, immediately sprinkle your hot, crispy fries with flaky sea salt and any chopped herbs like cilantro or parsley. Serve them right away with the simple garlic-lime dip and some fresh lime wedges on the side. These fries are amazing on their own as a Cape Verdean-style snack, or they make a fantastic side for grilled fish, roast chicken, or even just cold drinks!
6. Simple Garlic-Lime Dip While your cassava fries are cooking, whip up this easy and bright dip! In a small bowl, simply stir together your mayonnaise (or vegan mayo), minced fresh garlic, fresh lime juice, and a pinch of salt and pepper. Give it a taste and adjust seasonings if needed. You can chill it in the fridge while you fry, and if you prefer a thinner consistency for drizzling, just add a tiny bit of water until it's perfect.