Yuca Frita con Mojo

Total Time

Prep: 15 min. + chilling Cook: 30 min.


6 servings

Updated: Jun. 27, 2023
Who doesn’t love something fried? That’s how I first got turned on to yuca, and now I cook it regularly. It is a starchy tuber, similar in texture to a potato, and is served with a lovely garlicky orange dipping sauce. —Deeanna Dickey, Denver, Colorado
Yuca Frita con Mojo Recipe photo by Taste of Home


  • MOJO:
  • 1/4 cup sour orange marinade
  • 1/4 cup olive oil
  • 4 garlic cloves, minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon pepper
  • FRIES:
  • 1-1/2 pounds yuca or cassava root, peeled, cored and cut into 3-inch pieces
  • 1 teaspoon salt
  • Oil for frying


  1. In a small bowl, whisk the mojo ingredients. Refrigerate, covered, at least 2 hours or overnight.
  2. Place yuca and 1 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until fork-tender, 20-25 minutes. Drain and pat yuca pieces dry.
  3. In a deep skillet, heat 1 in. oil to 375°. Fry yuca, a few pieces at a time, until golden brown, 8-10 minutes. Drain on paper towels. Serve immediately with dipping sauce, or toss to coat in sauce if desired.

Nutrition Facts

3/4 cup yuca with 5 teaspoons sauce: 344 calories, 18g fat (2g saturated fat), 0 cholesterol, 154mg sodium, 45g carbohydrate (3g sugars, 2g fiber), 2g protein.