Fried Yucca (Cassava) Costa Rican Style

Total Time
Prep 20 mins
Cook 10 mins

This is my favorite Saturday morning treat that my husband always makes for me. Its very easy and tastes way better than potato french fries.

Ingredients Nutrition


  1. Skin the yuca using a potato peeler or a knife.
  2. Cut the yuca into 2-3 inch chunks and then cut those chunks in half.
  3. Boil the yuca until it is just soft enough to poke with a fork. Don't over boil or let it sit in the hot water or it will become to soft and wont fry.
  4. There is a very indigestible stringy part in the middle, be sure to take that out if its visible.
  5. Cut the half chunks into smaller fry-shaped pieces.
  6. Melt the butter in a frying pan, add the yuca and fry on medium or medium-low heat, turning occasionally until they are browned to your liking.
  7. Add salt and dip in ketchup.


Most Helpful

this is my friend deddie made and her husband is from columbia she used oil though

Dienia B. June 14, 2009

I'm giving this 5 stars 'cause I've already made it twice. Very much like a potato - & that's how I treated it. I have had yucca once before in a cuban restaurant, with my Puerto Rican fried. She also introduced me to sofrito, mofongo, and tostones. I LOVE tostones. I added a little bit of garlic to this, but that is my only change. Thank you very much for posting this. Hopefully others will discover Yucca.

Feej August 23, 2007

I love fried yuca! when I was in costa rica I ate loads of it. Crispy and kind of sweet... yum! I generally use oil to fry it, it's easier for me because you don't risk burning the butter.

Leah in Bologna August 13, 2007

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