Fried Yucca (Cassava) Costa Rican Style

"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."
photo by Feej3940 photo by Feej3940
photo by Feej3940
Ready In:




  • Skin the yuca using a potato peeler or a knife.
  • Cut the yuca into 2-3 inch chunks and then cut those chunks in half.
  • 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.
  • There is a very indigestible stringy part in the middle, be sure to take that out if its visible.
  • Cut the half chunks into smaller fry-shaped pieces.
  • 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.
  • Add salt and dip in ketchup.

Questions & Replies

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  1. this is my friend deddie made and her husband is from columbia she used oil though
  2. 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.
  3. 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.


I'm a part time grad student and TA at FAU and a full time cook! My DH and I love to cook together and try out new recipes using ingredients that we find at specialty or ethnic food stores. A lot of my recipes come from and are inspired by typical foods from Costa Rica, our native country. If anyone would like to request any Costa Rican recipes, just ask. I have tons of traditional recipes dating back from the 1800's
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