Fried cassava, known in Colombia as yuca frita, is a popular side dish across the country, especially along the Caribbean coast, in the Llanos region, and in everyday home cooking. It is made by boiling cassava until tender, cutting it into thick sticks, and frying it until crisp and golden outside.
It is often served with grilled meat, chicken, fried fish, pork cracklings, Colombian hot sauce, or creamy suero costeño. Its mild flavor makes it a versatile appetizer, snack, or side dish.
Ingredients
- 1 kg fresh cassava, peeled and cut into pieces (about 2 large cassava roots)
- 2 l water
- 8 g salt (1½ teaspoons)
- 1 l vegetable oil for frying
- 2 g additional salt for serving (⅓ teaspoon)
Preparation
- Boil the cassava, place the cassava in a pot with the 2 l of water and 8 g of salt. Cook over medium heat for 20 to 25 minutes, until tender when pierced with a fork but not falling apart.
- Cool and cut, drain the cassava and let it rest for 10 minutes, until cool enough to handle. Remove the tough woody core from each piece, then cut into sticks about 8 cm long and 2 cm thick.
- Heat the oil, pour the oil into a deep pot or wide skillet and heat it over medium-high heat. The oil should be hot enough to brown the cassava quickly without making it greasy.
- Fry the cassava, add the cassava sticks in batches, leaving enough room around them. Fry for 5 to 7 minutes, turning as needed, until golden, firm, and crisp on the outside.
- Drain and serve, remove the fried cassava with a slotted spoon and place it on paper towels. Season with the additional salt while hot, then serve immediately.
Chef’s tips
- Use fresh, firm cassava with no dark spots for the best soft interior.
- Do not overcook the cassava before frying; it should stay firm enough to cut into sticks.
- Always remove the woody center before frying, since it can be unpleasant to eat.
- Fry in small batches to keep the oil hot and the cassava crisp.
Traditional variations
In Colombia, fried cassava is often served with suero costeño, Colombian hot sauce, hogao, or grated costeño cheese. In some regions, it is also paired with guacamole or tartar sauce.
How to serve
Serve fried cassava hot alongside fried fish, grilled meat, chicken, pork cracklings, or rice dishes. You can also serve it as an appetizer with suero costeño and Colombian hot sauce.
Recommended accompaniments
- Suero costeño.
- Colombian hot sauce.
- Hogao.
- Grated costeño cheese.
- Fried fish.
- Grilled meat or chicken.
Food tradition
Cassava is an ancestral ingredient with great importance across Latin America and the Caribbean. In Colombia, it is eaten boiled, used in soups, made into dough for foods such as carimañolas, or fried as a popular side dish in regions where it remains part of everyday meals.
Frequently Asked Questions
Boiling softens the cassava and makes sure it is tender inside. Frying afterward is mainly used to brown and crisp the outside. Raw cassava takes much longer to cook in oil and can stay hard in the center.
Yes. You can use frozen cassava pieces. Cook them according to the package instructions or boil them until tender. Drain them very well before frying to avoid splattering and to help them become crisp.
Make sure the oil is hot enough and avoid overcrowding the pan. Drain the boiled cassava thoroughly before frying, then place the finished cassava on paper towels to remove any excess oil.
