If you’ve ever wondered how to make a snack that brings the vibrant flavors of the Caribbean right to your kitchen, you’re in for a treat. This Caribbean Cassava Fries Recipe is one of my absolute favorites because it’s crispy on the outside, soft and tender on the inside, and just downright addictive. When I first tried it, I was hooked instantly, and I know you’ll find it just as irresistible—whether as a side dish or a snack to share with friends.
Why You’ll Love This Recipe
- Authentic Caribbean Flavor: You get that true island vibe right from your own stove—no fancy ingredients required.
- Simple Ingredients: Cassava, salt, pepper, and oil are all you need, which makes it a fuss-free delight.
- Perfect Texture: Crispy golden edges with a pillowy-soft interior that melts in your mouth.
- Versatile Snack or Side: Serve them with dips, sauces, or alongside your favorite Caribbean mains for a crowd-pleaser every time.
Ingredients You’ll Need
The magic behind this Caribbean Cassava Fries Recipe is really the cassava itself. It’s a starchy root vegetable similar to potatoes but with a uniquely creamy texture once cooked. Pair that with just a sprinkle of salt and pepper, and neutral cooking oil for frying, and you’ve hit the jackpot.
- Cassava (Yuca): Make sure you buy fresh, firm roots—the bigger ones are easier to work with and yield more fries.
- Salt: I add salt both when boiling and after frying to bring out all the flavors.
- Neutral Oil: Use oils like canola, vegetable, or peanut oil; they withstand high frying temperatures well.
- Black Pepper: Just a touch to season the fries after cooking, but feel free to adjust to taste.
Variations
I love playing with this Caribbean Cassava Fries Recipe to suit different moods and occasions. Sometimes I toss the fries in smoked paprika or cayenne for a spicy kick, or even sprinkle with some fresh chopped herbs before serving. The key is to make it your own — don’t be afraid to experiment!
- Spicy Version: Adding chili powder or jerk seasoning gives the fries a fiery twist that my family goes crazy for.
- Garlic Herb Fries: Toss the cooked fries with garlic powder and fresh parsley for an herby upgrade.
- Vegan Dips: Pair with avocado lime sauce or a creamy coconut aioli for a tropical flair.
How to Make Caribbean Cassava Fries Recipe
Step 1: Prep the Cassava
First things first: peel your cassava carefully. The skin is thick, so I like to use a sharp knife instead of a peeler. Cut the cassava into 4-inch pieces, which makes them easier to boil and handle later. Don’t forget to scrub off any dirt before you start.
Step 2: Boil Until Tender
Place the cassava pieces in a pot and cover them with water. Bring it to a boil, then sprinkle in some salt. Let it cook for about 20 minutes or until you can easily pierce it with a fork. I learned that if you boil too long, the cassava becomes soggy, so keep an eye on texture—soft but not falling apart is perfect.
Step 3: Cool and Cut into Fries
Drain the cassava and let it cool just enough to handle. Then cut each piece in half lengthwise and remove the woody spine running down the center—that’s key! After that, slice the remaining parts into ½-inch fries. This is the trick that makes a huge difference in texture and bite.
Step 4: Fry Until Golden Perfection
Heat 2 to 3 inches of neutral oil in a heavy pot to about 350°F. You want it hot enough so the fries cook quickly without soaking up too much oil. Work in batches, frying the cassava fries just until they turn a gentle golden brown. Use a slotted spoon to lift them out and drain on paper towels. Then season immediately with salt and a hint of black pepper—fresh seasoning makes all the difference.
Pro Tips for Making Caribbean Cassava Fries Recipe
- Peeling Precision: Use a knife over a peeler for easier removal since cassava skin is thick and waxy.
- Check for the Spine: Removing that hard center core prevents an unpleasant chewiness—don’t skip this step!
- Oil Temperature Matters: Use a candy or deep-fry thermometer—350°F yields a perfectly crispy crust.
- Drain Well: Paper towels or a cooling rack help fries stay crisp longer by soaking up excess oil.
How to Serve Caribbean Cassava Fries Recipe
Garnishes
I usually sprinkle my fries with a little flaky sea salt and fresh cracked black pepper to keep it simple. But my go-to is a squeeze of fresh lime juice for a zesty pop, or sometimes chopped cilantro for a fresh herbal note. If you like some heat, a dusting of smoked paprika or cayenne really brings these fries to life.
Side Dishes
These fries shine as a side for Caribbean staples like jerk chicken, grilled shrimp, or spiced pork. They also pair wonderfully with a fresh mango salsa or avocado salad—adding brightness that balances the fries’ rich texture. My family especially loves dipping them in mojito garlic sauce or spicy mayo for a fun twist.
Creative Ways to Present
For special occasions, I like serving the fries stacked in a rustic wooden bowl lined with parchment paper alongside small bowls of different dipping sauces. It turns snack time into a festive Caribbean feast vibe. You can also sprinkle some finely grated cotija cheese over the top for an extra touch of indulgence.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, I store leftover cassava fries in an airtight container in the fridge for up to 3 days. They tend to lose some crispness but still taste delicious. I recommend reheating them properly to bring back that crunch.
Freezing
I haven’t had great luck freezing cooked cassava fries—they get a bit soggy. However, you can freeze the boiled, cut cassava pieces before frying. Just spread them out on a tray, freeze until firm, then transfer to a bag for up to a month. Fry them straight from frozen; it helps keep them crispy.
Reheating
Reheat leftover cassava fries in a hot oven or air fryer at 400°F for 5-7 minutes. Avoid the microwave if you want to keep them crispy. A quick toss in the fryer also revives their golden texture beautifully if you don’t mind the extra step.
FAQs
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What is cassava and is it the same as yuca?
Cassava and yuca refer to the same starchy root vegetable popular in Caribbean and Latin American cooking. It has a thick brown skin and a white interior that’s slightly sweet and very versatile once cooked.
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How do I remove the cassava’s tough center core?
After boiling and cooling the cassava, slice each piece in half lengthwise. You’ll see a fibrous, hard spine in the middle—just use a knife to carefully pry or cut it out. This removal keeps your fries tender and enjoyable.
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Can I bake Caribbean Cassava Fries instead of frying?
Yes! For a lighter option, toss your cassava fries in oil, spread them on a baking sheet, and bake at 425°F for about 25-30 minutes, flipping halfway through. They won’t get as crispy as frying, but it’s a tasty alternative.
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What sauces go best with Caribbean Cassava Fries?
Traditional dips like ketchup, garlic mojito sauce, spicy mayo, or even fresh salsas complement the fries beautifully. Feel free to get creative with your favorite dips to match your mood!
Final Thoughts
Honestly, this Caribbean Cassava Fries Recipe has become one of those quintessential dishes I turn to when I want something comforting yet a little different from your everyday fries. It’s a recipe I share often with friends because it’s simple, comforting, and always gets raves. So go ahead—grab some fresh cassava at your market, follow these steps, and bring a little island sunshine to your plate. I promise you’ll be glad you did!
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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
- Diet: Gluten Free
Description
Caribbean Yuca (Cassava) Fries are a crispy, golden-brown snack or side dish featuring tender cassava pieces fried to perfection. These fries offer a delightful contrast of a crunchy exterior and a soft, fluffy interior. Perfectly seasoned with salt and pepper, they make a flavorful alternative to traditional potato fries and pair wonderfully with a variety of dipping sauces like ketchup, mojito garlic sauce, or spicy mayo.
Ingredients
Ingredients
- 2 pounds cassava (yuca)
- Salt to taste
- Black pepper to taste
- Neutral oil for frying (about 2 to 3 inches in depth)
Instructions
- Gather the ingredients: Assemble all your ingredients including the cassava, salt, pepper, and neutral oil for frying.
- Prepare the yuca: Peel the yuca and cut it lengthwise into 4-inch pieces to make handling easier and ensure even cooking.
- Boil the yuca: Place the cut yuca pieces in a pot and cover them with water. Bring to a boil and season the water with salt to taste. Let the yuca cook until it is fork tender, which should take about 20 minutes.
- Drain and cool: Pour out the hot water and drain the yuca well. Allow the pieces to cool until they are comfortable to handle without burning yourself.
- Cut into fries: Cut each piece of yuca in half lengthwise and carefully remove the hard fibrous spine from the center. Then slice the pieces into 1/2-inch thick strips resembling fries.
- Heat the oil: Pour about 2 to 3 inches of neutral oil into a heavy pot or Dutch oven. Heat over high until the oil reaches 350°F (175°C), suitable for frying.
- Fry the yuca pieces: Fry the yuca batches in the hot oil until they develop a gentle golden brown color. This frying step ensures a crispy outside and soft inside texture.
- Drain and season: Use a slotted spoon to remove the fries from the oil. Let them drain on paper towels to remove excess oil, then season immediately with salt and freshly ground black pepper.
- Serve: Serve the yuca fries hot as you would traditional french fries. They are excellent with dips such as ketchup, mojito garlic sauce, or spicy homemade mayonnaise.
Notes
- Crispy on the outside and soft on the inside, these Caribbean cassava fries are a fantastic side dish for many dinners or snacks.
- Ensure the oil temperature is steady at 350°F to avoid greasy fries and to achieve the perfect crispiness.
- Removing the fibrous spine from yuca is essential for a better texture and eating experience.
- Try serving with a variety of dipping sauces to complement the mild flavor of the fries.
Nutrition
- Serving Size: 1 serving (about 150g)
- 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
