If you’re craving something crispy, comforting, and a little different from your regular fries, you’re going to love this Caribbean Cassava Fries Recipe. These fries have a crispy outside with a soft, tender inside that will have you reaching for seconds (and maybe thirds). Whether you’re serving them as a snack or a side, I promise this recipe will quickly become a favorite in your kitchen.
Why You’ll Love This Recipe
- Unique Flavor and Texture: Cassava fries combine a crispy exterior with a soft, almost creamy interior that’s unlike any spud fry.
- Simple Ingredients: You don’t need any fancy ingredients—just cassava, salt, pepper, and oil for frying.
- Perfect for Sharing: These fries make an irresistible snack or side dish that your whole family and friends will enjoy.
- Authentic Caribbean Comfort: It’s a taste of the islands that’s easy to replicate in your own kitchen.
Ingredients You’ll Need
These ingredients come together beautifully, highlighting cassava’s natural flavor without overpowering it. When shopping, look for firm, unblemished cassava roots—they’re what give you that perfect fry texture.
- Cassava (Yuca): Look for fresh, firm roots free from cracks or soft spots for the best texture.
- Salt: Essential for seasoning the cooking water and the fries themselves—this brings out the natural flavors.
- Neutral Oil: Choose one with a high smoke point like vegetable or canola oil to ensure crispy fries without burning.
- Black Pepper: A simple seasoning addition that adds a slight kick and depth to your fries.
Variations
I love how versatile this Caribbean Cassava Fries Recipe is—you can easily tweak it to suit what you have on hand or your mood. Don’t hesitate to make it your own!
- Spicy Twist: I sometimes sprinkle my fries with cayenne pepper or serve with a spicy mayo dipping sauce for a little extra heat.
- Herb Infusion: Toss the cooked fries with fresh chopped parsley or cilantro for a bright, fresh flavor.
- Baked Version: If you want to cut down on oil, you can brush the cassava fries with oil and bake them at 425°F until golden and crisp—though I prefer the traditional fry method for that signature crunch!
- Garlic Lover’s Edition: Serve with a garlic mojo dipping sauce to get that authentic Caribbean garlic punch.
How to Make Caribbean Cassava Fries Recipe
Step 1: Prepare and Peel Your Cassava
Start by peeling the cassava. The skin can be a bit tough, so I like to score the cassava lengthwise with a knife and then peel it off carefully with your hands. Cut the cassava into 4-inch length pieces so they’re manageable for boiling and frying. Peel and prep carefully—this makes handling them much easier down the line.
Step 2: Boil the Cassava Until Fork Tender
Place your cassava pieces in a pot and cover with water. Add salt once the water starts boiling—this seasons the cassava beautifully as it cooks. I usually let it boil about 20 minutes, until the cassava is fork tender but not falling apart. This step is key to getting that perfect soft interior inside your fries.
Step 3: Cool, Remove the Center, and Cut into Fries
Drain the cassava well and let it cool until it’s easy to handle—hot cassava is tricky to cut! Then, slice each piece in half lengthwise and remove the tough, fibrous core in the center. Finally, cut the halves into about ½-inch thick strips. This shape fries up nice and evenly.
Step 4: Fry Until Golden and Crispy
Heat 2 to 3 inches of neutral oil in a heavy pot or Dutch oven to 350°F. I like to use a candy thermometer to keep an eye on the temperature—too hot and the fries burn, too cool and they get greasy. Fry in batches to avoid crowding—about 3-4 minutes per batch until the fries are just gently browned. Remove with a slotted spoon and set on paper towels to drain.
Step 5: Season and Serve
While still warm, season with salt and black pepper. Serve immediately with ketchup, garlic mojo sauce, or your favorite spicy mayo. Trust me, once you try these, your family and friends will go crazy.
Pro Tips for Making Caribbean Cassava Fries Recipe
- Peel Carefully: Cassava has a tough skin, so use a sharp knife and peel gently to stay safe and get the best texture.
- Don’t Skip Removing the Spine: That fibrous core is inedible and will ruin the texture if you leave it in, so take your time with this step.
- Watch Your Oil Temperature: Keeping the oil steady at 350°F is the secret to crisp fries without oil absorption.
- Drain Thoroughly: Letting the fries drain on paper towels immediately helps keep them crisp and less oily.
How to Serve Caribbean Cassava Fries Recipe
Garnishes
I like to sprinkle fresh chopped parsley or cilantro over my fries for a pop of color and fresh flavor. A little squeeze of lime juice over top just before serving adds a bright zing that complements the richness beautifully.
Side Dishes
These fries pair wonderfully with Caribbean jerk chicken, grilled fish, or even a spicy black bean salad. They’re also fantastic alongside a fresh green salad or roasted vegetables for a well-rounded meal.
Creative Ways to Present
For special occasions, I’ve served Caribbean Cassava Fries Recipe in little paper cones lined with parchment for a fun street-food vibe. You could also serve them family-style with a trio of dipping sauces for guests to choose from—it’s always a hit!
Make Ahead and Storage
Storing Leftovers
Leftover cassava fries are best stored in an airtight container in the fridge for up to 2 days. I recommend layering them between paper towels to absorb excess moisture and keep them from getting soggy.
Freezing
I’ve frozen cassava fries before, but the texture softens a bit on thawing. To freeze, flash-freeze single layers on a baking sheet first, then transfer to a freezer bag. They’ll keep for about a month, though fresh is always best!
Reheating
To bring leftover fries back to life, I reheat them in a hot oven or toaster oven at 400°F for about 10 minutes. This crisps up the edges and warms them through without overcooking. Avoid the microwave if you want to keep that crispy exterior.
FAQs
-
What is cassava and why should I try this Caribbean Cassava Fries Recipe?
Cassava, also called yuca, is a starchy root vegetable popular in Caribbean and Latin American cuisines. It has a naturally sweet, nutty flavor and a firmer texture than potatoes. The Caribbean Cassava Fries Recipe makes the most of this unique texture by turning cassava into crispy on the outside, soft on the inside fries that offer a delicious alternative to traditional fries.
-
Can I bake the cassava fries instead of frying?
Yes! While deep-frying gives the crispiest fries, you can bake them if you prefer a lighter version. Just brush the fries with oil and bake at 425°F until golden and crispy, flipping halfway through. Keep in mind baked fries may not get as crunchy as fried.
-
How do I safely peel cassava?
Using a sharp knife, score the cassava lengthwise and peel off the thick skin with your hands or a vegetable peeler. Be careful as cassava’s skin is tough. Wearing kitchen gloves helps if you feel tender on your hands. Removing the tough outer skin and the fibrous spine inside is essential for the best texture.
-
What dipping sauces go well with Caribbean Cassava Fries?
I love these fries with a spicy homemade mayo, classic ketchup, or a Caribbean garlic mojo sauce. The savory, garlicky mojo sauce really amps up the flavor and brings an authentic island vibe to your snack or side dish.
Final Thoughts
Caribbean Cassava Fries Recipe is one of those delightful discoveries that turns simple ingredients into something extraordinary. I absolutely love how this recipe brings that perfect balance of crispiness and tenderness, and it always sparks curiosity and excitement at the table. If you’re ready for a tasty twist on fries that impresses with its authentic Caribbean flair, give this recipe a try—you’ll find yourself making it again and again!
Print
Caribbean Cassava Fries Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Frying
- Cuisine: Caribbean
Description
Caribbean Yuca (Cassava) Fries are a delicious and crispy alternative to traditional potato fries. These fries feature tender yuca fries that are boiled, peeled, and then fried to golden perfection. Crispy on the outside and soft on the inside, they make a perfect side dish for any meal and pair wonderfully with dipping sauces like ketchup, mojito garlic sauce, or spicy mayo.
Ingredients
Ingredients
- 2 pounds cassava (yuca)
- Salt to taste
- Neutral oil (for frying), about 2 to 3 inches deep
- Black pepper to taste
Instructions
- Gather the ingredients: Prepare all ingredients to ensure you have everything ready for the cooking process.
- Peel and cut the yuca: Peel the yuca thoroughly and slice it lengthwise into 4-inch pieces for even cooking.
- Boil the yuca: Place the yuca pieces in a pot, cover with water, and bring to a boil. Once boiling, season the water with salt to taste. Cook the yuca until fork tender, which takes about 20 minutes.
- Cool and prepare yuca for frying: Drain the cooked yuca well and allow it to cool until easy to handle. Then cut each piece in half and remove the hard woody spine in the center. Slice the halved yuca into 1/2-inch thick strips.
- Heat the oil: Add 2 to 3 inches of neutral oil to a heavy pot or Dutch oven and heat over high heat until the oil reaches 350°F (175°C).
- Fry the yuca strips: Working in batches to avoid overcrowding, fry the yuca strips in the hot oil until they become gently browned and crispy on the outside.
- Drain and season: Use a slotted spoon to remove the yuca fries from the oil and place them on paper towels to drain excess oil. Season promptly with salt and black pepper to taste.
- Serve: Serve the Caribbean yuca fries hot, accompanied with your choice of dipping sauces such as ketchup, mojito garlic dipping sauce, or spicy homemade mayo.
Notes
- The fries are crispy outside and soft inside, making them a wonderful side dish.
- Perfect accompaniment for a variety of dipping sauces.
- Ensure oil is at the right temperature for crispy results without oily fries.
- Remove the hard spine of the yuca to improve texture and eating experience.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 379 kcal
- Sugar: 5 g
- Sodium: 118 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 90 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
