Yucca Fries

Yucca Fries. Photo by Debbie Cunningham

Yucca Fries

Recipe courtesy of Bodega Kitchen and Cocktails in Sacramento.
Course Appetizer, Side Dish
Servings 2


  • 5 pounds yucca root, peeled and cut into 1-inch pieces
  • 12 cloves garlic
  • 3 tablespoons kosher salt
  • 3 cups masa
  • Water, enough to cover yucca
  • 3 cups canola oil, for baking, use only 1 tablespoon


  • Add yucca, garlic, water, and salt to pot. Place pot on stovetop burner and turn to medium-low heat. Cook for about an hour, stirring often, until water is ¾ of the way evaporated. Transfer all ingredients in pot (including remaining water) to food processor and blend into smooth paste.
  • Make sure ingredients stay warm because yucca will thicken as it cools. Using rubber spatula to transfer yucca mixture to mixing bowl and blend in masa. Transfer mixture to greased, 18-by-13-inch sheet tray and pat down flat. Let cool in fridge for 2 to 3 hours. Once cool, cut yucca into desired fry shape and drop into oil that is 350 degrees F. Once fries are golden brown, remove from oil. Alternatively, yucca fries can be tossed in oil and baked in an oven at 400 degrees F for a healthier option. Toss golden brown yucca fries in salt and enjoy.