Yuca Fries from Pollo Campero feature crispy, golden-brown yuca sticks seasoned to perfection, delivering a crunchy exterior with a soft, fluffy interior, making them a delicious and satisfying side dish.
Equipments
- Vegetable peeler
- Chef’s knife
- Cutting board
- Large pot
- Slotted spoon
- Paper towels
- Mixing bowl
- Deep fryer or heavy-bottomed pot
- Tongs or spider strainer
- Baking sheet
Ingredients
- 2 lbs (900g) yuca (cassava) root
- Oil for frying (vegetable, canola, or peanut oil)
- Salt
- 2 lbs (900g) yuca (cassava) root
- Vegetable oil (for frying)
- Salt
When preparing Yuca Fries, it's important to select fresh yuca root with firm, unblemished skin to ensure the best texture. Use a vegetable peeler and chef's knife to carefully remove the thick, waxy skin before cutting the yuca into even sticks for uniform frying. Choose oils with high smoke points like vegetable, canola, or peanut oil to achieve a crispy exterior without burning. After frying, drain yuca fries on paper towels to remove excess oil and season immediately with salt to enhance flavor. Your homemade Yuca Fries from Pollo Campero copycat menu will deliver a perfect balance of crunchy outside and fluffy inside just like the original.
Instructions
- Peel yuca with a vegetable peeler.
- Cut yuca into sticks using a chef’s knife on a cutting board.
- Fill a large pot with water and bring to a boil.
- Add yuca sticks to boiling water and cook until just tender (8-10 minutes).
- Drain yuca with a slotted spoon and pat dry with paper towels.
- Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
- Fry yuca sticks in batches until golden brown and crispy (2-4 minutes per batch).
- Remove fries with tongs or a spider strainer.
- Drain on a baking sheet lined with paper towels.
- Season immediately with salt.
- Serve hot.
Substitution
Yuca Fries from Pollo Campero copycat recipes rely on fresh yuca root, which can be substituted with frozen yuca if fresh is unavailable, though texture may vary slightly. When peeling yuca, removing the tough brown skin completely is crucial to avoid bitterness, and you can use a vegetable peeler or paring knife for this task. If you don't have a deep fryer, a heavy-bottomed pot with enough oil heated to 350degF (175degC) works well for frying yuca sticks evenly. After frying, drain the fries on paper towels and season immediately with salt to ensure the seasoning sticks properly. Your choice of frying oil impacts flavor and health; peanut and canola oils offer high smoke points suitable for crisp, non-greasy fries.
Tips
When peeling yuca, ensure you remove the thick, waxy skin and the fibrous core for a smooth texture. After boiling, dry the yuca sticks thoroughly to prevent oil splatters and achieve crispiness during frying. Maintain the oil temperature at a steady 350degF (175degC) to cook the fries evenly without absorbing excess oil. For the best flavor, season your fries with salt immediately after frying while they're still hot.
Nutritions
Yuca Fries from Pollo Campero are a rich source of complex carbohydrates, providing sustained energy due to their high starch content. This side dish is naturally gluten-free and supplies dietary fiber, which supports digestive health. Frying the yuca in vegetable oil adds calories from fat, so enjoy these fries in moderation within a balanced diet. Your meal benefits from the nutrient-dense yuca roots, offering vitamins like vitamin C and minerals such as potassium.
Storage
Store leftover Yuca Fries in an airtight container lined with paper towels to absorb excess moisture and maintain crispiness. Keep the container in the refrigerator and consume within 2 days for the best taste and texture. To reheat, use an oven or air fryer at 375degF (190degC) for 5-7 minutes to restore their crunchy exterior without losing softness inside.
Variation or Alternatives
You can enhance the flavor of your yuca fries by tossing them in a mixture of garlic powder, smoked paprika, and cayenne pepper before frying. For a healthier option, try baking the yuca sticks at 425degF (220degC) on a baking sheet lined with parchment paper, turning halfway through until crispy. Alternatively, after boiling, coat the yuca in a thin layer of cornstarch or rice flour to achieve an extra crispy crust when fried. Your choice of dipping sauces, such as cilantro-lime aioli or spicy chipotle mayo, can also elevate the overall taste experience.
Allergies
Yuca Fries from Pollo Campero may pose allergy risks primarily due to the type of oil used for frying, such as peanut oil, which is a common allergen. People with sensitivities to legumes or nut oils should confirm the oil type used to avoid allergic reactions. Your awareness of these potential allergens can help ensure a safe and enjoyable dining experience.
Why this recipe?
Yuca Fries from Pollo Campero are cherished for their crispy exterior and soft, fluffy interior, offering a unique texture that differs from regular potato fries. Their signature seasoning combines savory spices with a hint of garlic, delivering a bold flavor that complements various meals. Making a copycat recipe allows you to enjoy this delightful dish at home, customizing seasoning to your taste while saving money. Your homemade Yuca Fries can replicate the authentic taste, making them a worthwhile culinary experiment.