Salvadoran Yuca Frita

[doebadie]

I recently made Salvadoran Yuca Frita, and it was so good! Crispy on the outside, soft on the inside, and perfect with curtido (pickled cabbage slaw) and salsa roja. This dish is a street food favorite in El Salvador, often served with chicharrón (fried pork), but it’s just as delicious on its own!

Ingredients (Serves 4-6):​

• 1 kg yuca (cassava), peeled and cut into thick sticks
• 1 teaspoon salt
• 4 cups vegetable oil (for frying)
• ½ teaspoon garlic powder (optional, for extra flavor)
• ½ teaspoon paprika (optional, for color)

For Serving (Optional but Recommended!):

• Curtido (Pickled Cabbage Slaw)
• Salsa Roja (Salvadoran Tomato Sauce)
• Chicharrón (Fried Pork Rinds)
• Lime wedges

Instructions:​

1. Boil the Yuca: In a large pot, bring water to a boil with salt. Add the yuca and cook for 20-25 minutes until fork-tender but not falling apart. Drain and let cool slightly.
2. Cut & Prep: Once cooled, cut the yuca into thick fries or wedges. Sprinkle with garlic powder and paprika for extra flavor.
3. Fry Until Crispy: Heat oil in a deep pan over medium-high heat. Fry the yuca in batches for 5-7 minutes, turning until golden brown and crispy. Remove and drain on a paper towel.
4. Serve & Enjoy! Plate the crispy yuca with curtido, salsa roja, and chicharrón. Squeeze some lime juice on top and dig in!

Conclusion:​

These crispy yuca fries are so addictive—crunchy, slightly sweet, and perfect with the tangy slaw and sauce. Whether as a snack or side dish, Salvadoran Yuca Frita is always a hit! Would you try this?

 

[bhella]

Yuca frita is SO good! I think it’s even better when dipped in curtido or garlic sauce.

 

[darat]

View attachment 6989

I recently made Salvadoran Yuca Frita, and it was so good! Crispy on the outside, soft on the inside, and perfect with curtido (pickled cabbage slaw) and salsa roja. This dish is a street food favorite in El Salvador, often served with chicharrón (fried pork), but it’s just as delicious on its own!

Ingredients (Serves 4-6):​

• 1 kg yuca (cassava), peeled and cut into thick sticks
• 1 teaspoon salt
• 4 cups vegetable oil (for frying)
• ½ teaspoon garlic powder (optional, for extra flavor)
• ½ teaspoon paprika (optional, for color)

For Serving (Optional but Recommended!):

• Curtido (Pickled Cabbage Slaw)
• Salsa Roja (Salvadoran Tomato Sauce)
• Chicharrón (Fried Pork Rinds)
• Lime wedges

Instructions:​

1. Boil the Yuca: In a large pot, bring water to a boil with salt. Add the yuca and cook for 20-25 minutes until fork-tender but not falling apart. Drain and let cool slightly.
2. Cut & Prep: Once cooled, cut the yuca into thick fries or wedges. Sprinkle with garlic powder and paprika for extra flavor.
3. Fry Until Crispy: Heat oil in a deep pan over medium-high heat. Fry the yuca in batches for 5-7 minutes, turning until golden brown and crispy. Remove and drain on a paper towel.
4. Serve & Enjoy! Plate the crispy yuca with curtido, salsa roja, and chicharrón. Squeeze some lime juice on top and dig in! Buy apartments in Badaro

Conclusion:​

These crispy yuca fries are so addictive—crunchy, slightly sweet, and perfect with the tangy slaw and sauce. Whether as a snack or side dish, Salvadoran Yuca Frita is always a hit! Would you try this?

That looks absolutely delicious! I love Salvadoran Yuca Frita, especially with curtido and salsa roja—it’s such a perfect combo of flavors and textures! The crispy outside and soft inside of the yuca are just irresistible. Adding chicharrón makes it even better for a true street food experience. Have you ever tried it with a side of homemade chimol (Salvadoran salsa) or a sprinkle of queso duro? Also, did you fry the yuca twice for extra crispiness, or just once? I'd definitely try this—thanks for sharing your recipe!