How to Make Yuca Fries and Sudada

Anita Shepherd of Anita's Yogurt is making 2 of her preferred preparations of yuca: yuca french fries and yuca sudada. Also referred to as cassava, this hearty root vegetable is diverse enough for both preparations, one as a crispy fried treat and the other as a mouthwatering, tomato-based side dish.

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Make and Sudada

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About the Author: Yvette Cook


  1. This was a lot more complicated than I expected. I thought it’d be more like cut and fry. I think I will just stick with buying them from the restaurant lol

    1. It is normally cut and fry 😆, just need to boil those chunks and fry them after

    2. Yeah its normaly just cut and fry, and you can peel it by making a cut and push your fingers in the skin if it is fresh the it will peel right off

    3. It’s better to boil them until just barely tender and then cool them down completely. After, just shallow fry until golden. Deep frying isn’t necessary.

    4. If you just fry it can get very dry, but you don’t need the extra step of making puree and shape, this method is used when the yuka is not fresh and/or for some unknown reason still keeps hard after boiled or you want to season

  2. I love regular yuca fries, which are super easy to make without any mashing or perilous oil pops, but these look next-level with the coconut milk, and so I must try (will use a splatter screen)!!!

  3. 1. To peel the yuca is easier to cut it in about 3 inches long pieces. Then hit hit length wise, perpendicularly with the knife and start peeling it to one side. The knife will go between the peel and the hard flesh. Follow the round shape to peel it.
    2. Just make nuca fries cutting the yuca to the desired length and width. Boiled it, dry it then fry the yuca pieces. Is easier and better this way.

    1. There is a difference texturally. I’ve noticed nicer restaurants usually do this style. But I agree at home, I would just cut, boil, and fry them it’s much easier.

  4. “That is not edible” haha it is in my house

    Also, if you boil it first, it’s easier to peel. You make one slice in the skin, and use a knife to pry the peel off. Then you just slice it up, circles or sticks, and fry to golden brown 👍🏼 don’t have to mash anything. The fibery center gets cooked if you boil it long enough and you can just eat it. My only complaints are it gets your knife really sticky when you peel it, and you get a weird waxy film on the water when you boil it

    1. Not sure where you are located but yucca here is sold coated in wax. So, I assume thats where the waxy film comes from.

    2. @Alex Oxthorn yup, it’s coated in wax here in California too, doesn’t make cleaning up after it less annoying lol

  5. it’s literally cooking a time bomb in your kitchen. who was the first person to try this, then decided this is a good idea that should stick around? i would imagine he’d said no more after the first 2nd degree burn all over his face.

  6. Just make a spiral cut from top to bottom and peel it off..easy..

  7. i love yuca fries but that first clip of the oil popping completely turned me off of making this recipe lmaooo

  8. 0:45 yuca looked like cassava. Usually cassava can be eaten after boiled with some salty water to tender and dip in sugar or coconut shavings. Sometimes people coated it with curry powder and fried. No need to smash them.

    1. it is cassava, which is stupidly easy to prepare…
      I have to idea what all the flailing around was about

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