Yuca Fries with Chipotle Mayonnaise

Crispy fried yuca (cassava) sticks served with a zesty chipotle-lime mayonnaise dipping sauce. These golden-brown fries offer a delicious alternative to traditional potato fries with a Latin American twist.

4 servings

1 hr

Published October 4, 2025

Ingredients

•2 lb yuca
•6 cups vegetable oil
•½ cup mayonnaise
•2 tablespoons lime juice
•2 teaspoons chipotle chiles in adobo
•1 piece deep-fat thermometer

Cooking Instructions

1.
Cook fresh or frozen yuca with 1 tablespoon oil in a 6- to 8-quart pot of boiling salted water , uncovered, until tender when pierced with a knife and almost translucent, 8 to 12 minutes for fresh or 10 to 15 for frozen. Transfer with a slotted spoon to several layers of paper towels to drain and let stand 5 minutes. If using frozen yuca, cut pieces into 1/3-inch-thick fries, discarding any fibrous core.
15 min
2.
Preheat oven to 200°F.
5 min
3.
Heat about 1 1/2 inches oil in a 4- to 5-quart heavy pot over moderately high heat until it registers 360°F on thermometer.
10 min
4.
Meanwhile, stir together mayonnaise, lime juice, and minced chipotles (or sauce) in a small bowl.
5 min
5.
Working in 3 batches, fry yuca, turning, until golden, 5 to 7 minutes per batch, then transfer to paper towels to drain briefly and season with salt. (Return oil to 360°F between batches.) Arrange fries in 1 layer in a shallow baking pan and keep warm in oven while frying remaining batches. Serve with chipotle mayonnaise.
25 min

Cooking Instructions

Cook fresh or frozen yuca with 1 tablespoon oil in a 6- to 8-quart pot of boiling salted water , uncovered, until tender when pierced with a knife and almost translucent, 8 to 12 minutes for fresh or 10 to 15 for frozen. Transfer with a slotted spoon to several layers of paper towels to drain and let stand 5 minutes. If using frozen yuca, cut pieces into 1/3-inch-thick fries, discarding any fibrous core.

15 min

Preheat oven to 200°F.

5 min

Heat about 1 1/2 inches oil in a 4- to 5-quart heavy pot over moderately high heat until it registers 360°F on thermometer.

10 min

Meanwhile, stir together mayonnaise, lime juice, and minced chipotles (or sauce) in a small bowl.

5 min

Working in 3 batches, fry yuca, turning, until golden, 5 to 7 minutes per batch, then transfer to paper towels to drain briefly and season with salt. (Return oil to 360°F between batches.) Arrange fries in 1 layer in a shallow baking pan and keep warm in oven while frying remaining batches. Serve with chipotle mayonnaise.

25 min