Fried Yucca Cassava Root with Green Sauce

Crispy and golden, **Fried Yucca Cassava Root with Green Sauce** is a tantalizing appetizer or side dish that combines the creamy texture of fried yucca with the vibrant, zesty kick of a homemade herb sauce. The yucca, also known as cassava, is first boiled until tender, then fried to perfection for a satisfyingly crunchy exterior. Paired with a bright, tangy green sauce made from fresh cilantro, parsley, garlic, lime juice, and a hint of jalapeño for optional heat, this dish is bursting with flavor and versatile enough to complement any meal. Perfect for dipping and sharing, it’s a fun and flavorful way to elevate your snack game while embracing Latin-inspired cuisine. Ideal for anyone searching for **yucca recipes**, **easy fried appetizers**, or a **crispy cassava recipe** to add to their repertoire.

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 large roots Fresh yucca (cassava) root
• 2 teaspoons Salt
• 8 cups Water
• 4 cups Vegetable oil (for frying)
• 1 cup (loosely packed) Fresh cilantro
• 0.5 cup (loosely packed) Fresh parsley
• 2 cloves Garlic cloves
• 2 tablespoons Fresh lime juice
• 0.25 cup Olive oil
• 0.5 pepper Jalapeño pepper (optional, for heat)
• 0.5 teaspoon Salt (for sauce)
• 2 tablespoons Water (for thinning sauce, optional)

Directions

Step 1

Peel the yucca roots using a vegetable peeler or a sharp knife to remove the thick, waxy brown skin and the pinkish layer underneath. Cut each root into 3-inch sections.

Step 2

Place the yucca pieces in a large pot and cover them with 8 cups of water. Add 2 teaspoons of salt and bring the water to a boil over medium-high heat.

Step 3

Reduce the heat to medium and simmer the yucca for about 15-20 minutes, or until it becomes fork-tender. Be careful not to overcook the yucca as it can become overly soft.

Step 4

Drain the cooked yucca and allow the pieces to cool slightly. Remove the tough, fibrous center vein from each piece and cut the yucca into thick wedges or sticks.

Step 5

In a large, deep skillet or pot, heat 4 cups of vegetable oil to 350°F (175°C). Carefully fry the yucca wedges in batches, avoiding overcrowding the oil. Fry each batch for 3-4 minutes, or until the yucca is golden and crispy. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil.

Step 6

To prepare the green sauce, combine cilantro, parsley, garlic, lime juice, olive oil, jalapeño (if using), and 1/2 teaspoon of salt in a blender or food processor. Blend until smooth. If the sauce is too thick, add up to 2 tablespoons of water to thin it to your desired consistency.

Step 7

Serve the fried yucca hot, garnished with an extra sprinkle of salt if desired, alongside the green sauce for dipping.

Nutrition Facts

Serving size	(3839.8g)

Amount per serving	% Daily Value*
Calories	9922.6

Total Fat 1004.7g	0%
Saturated Fat 144.6g	0%
Polyunsaturated Fat 5.3g
Cholesterol 0mg	0%
Sodium 6011.6mg	0%
Total Carbohydrate 311.6g	0%
Dietary Fiber 15.8g	0%
Total Sugars 14.7g
Protein 12.7g	0%

Vitamin D 0IU	0%
Calcium 303.4mg	0%
Iron 4.5mg	0%
Potassium 2492.2mg	0%

*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.

Source of Calories

Fat: 87.5%

Protein: 0.5%

Carbs: 12.1%