fried yucca

Cuban Fried Yuca Root

fried yucca

Cuban Fried Yuca Root

Mike Nadelman
This is an easy yuca recipe. Yuca is a popular root that makes a nice change from your average potato dish. Our Cuban friends have been cooking up yuca with garlic and onion for years, inspired by our favorite Cuban restaurants in Florida. The combo of yuca, garlic, onion, and cumin will knock your socks off, so check out the video and give this yuca recipe a try.
Yucca is an excellent substitute for potatoes. It goes great with any meat entree and makes a great vegetarian meal when paired with stuffed peppers and a crisp green salad. Give this yuca recipe a try and let me know what you think, and bon appetit!
No ratings yet
Total Time 1 hour
Course Side Dish
Cuisine Cuban
Servings 4 Servings


  • 1 lb Yuca Root
  • 1 large Onion diced
  • 5-10 cloves Garlic finely chopped
  • 1 tbsp Red Pepper Flakes to taste optional
  • 2-3 Tbsp ground Cumin
  • 1/2 cup Olive Oil or Frying Oil
  • 1 Lemon juice of 1 Lemon and zest
  • Sea Salt to taste
  • 1 tsp Cumin Seeds optional


  • Using a sharp knife, cut the yuca into manageable sizes and carefully cut away the outer skin of the yuca root. The skin is inedible and should be discarded. Try to keep the sizes uniform.
  • Place yuca pieces into a pot of water and bring to a boil. Yuca should never be eaten uncooked.
  • Reduce heat and simmer 15-20 minutes or until yuca root can be pierced easily with a fork. Do not overcook!
  • Yuca pieces should not be mushy. Drain yuca and cool with water.
  • Remove fibrous stem from center of root and cut into 1 inch chunks.
  • Heat oil in a skillet.
  • Add cumin seeds for just a few moments, then add garlic and onion and let simmer for a several minutes.
  • Add red pepper flakes, cumin powder, and salt to taste.
  • Add yuca.
  • Mix and allow all to simmer for 5 minutes. Give the yuca an occasional stir. Add a bit of water if needed, but not too much.
  • Remove from heat and add lemon juice and zest.


Tried this recipe?Let us know how it was!

Comments are closed.