Fried Yucca Cassava Costa Rican Style
Crispy, golden, and bursting with flavor, Fried Yucca Cassava Costa Rican Style is your gateway to authentic Central American cuisine. This traditional recipe transforms tender boiled yucca into irresistible, crunchy bites that are perfect as a snack, appetizer, or side dish. Cooked in salted water with aromatic garlic cloves, the yucca is then fried to perfection for a satisfying contrast of soft interior and crisp exterior. A sprinkle of freshly cracked black pepper and optional garnishes like parsley and zesty lime juice elevate the dish even further. Pair it with your favorite dipping sauce, or serve it alongside grilled meats for a true taste of Costa Rica. With minimal ingredients and simple steps, this recipe brings bold flavors and tropical vibes straight to your table!
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Recipe Information
Ingredients
- 2 large roots fresh yucca (cassava)
- 8 cups water
- 2 teaspoons salt
- 3 whole garlic cloves
- 3 cups vegetable oil (for frying)
- 0.5 teaspoons ground black pepper
- 1 whole fresh lime (optional, for serving)
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Peel the yucca roots using a sharp knife and cut them into 3-4 inch sections. Slice each section in half and remove the woody core in the center.
In a large pot, bring 8 cups of water to a boil. Add the yucca pieces, 2 teaspoons of salt, and the garlic cloves. Cook for about 20-25 minutes, or until the yucca is tender but not falling apart.
Once cooked, carefully drain the yucca and let it cool slightly. Cut the cooked yucca pieces into medium-sized sticks or wedges.
In a deep skillet or pot, heat 3 cups of vegetable oil over medium-high heat until it reaches 350°F (175°C). Ensure the oil is hot enough by dropping a small piece of yucca into it; it should sizzle immediately.
Carefully fry the yucca pieces in batches, making sure not to overcrowd the pan. Fry for about 4-5 minutes per batch, or until the yucca is golden and crispy on the outside.
Remove the fried yucca with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
While the yucca is still warm, season with ground black pepper and additional salt to taste.
Serve the fried yucca hot, garnished with fresh parsley and a squeeze of lime juice if desired. Enjoy as a side or a snack!
Nutrition Facts
Calories |
8701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 716.9 g | 919% | |
| Saturated Fat | 103.3 g | 516% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4194 mg | 182% | |
| Total Carbohydrate | 621.4 g | 226% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 28.4 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 508 mg | 39% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 4524 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
