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Cassava Fries are pure, delectable comfort food! Perfect for Gluten-free, Paleo and AIP diets, these savory treats need only sea salt as an embellishment.
This Cassava Fries recipe, also called yucca or yuca fries, is made in the Instant Pot, for the first part of the recipe, when the cassava cooks and becomes tender. The Instant Pot makes the cassava healthier (I’ll tell you why), cooks the cassava root until it’s perfectly tender (which makes a better-textured fry) and makes cooking cassava easy!
Enjoy this classic Paleo treat, that’s actually healthy: full of resistant starch and complex carbs!
When we first started making Cassava Fries
Our family started making cassava fries on our trip to the Bahamas several years ago. The first night we made them was Christmas Eve: We roasted a whole duck, and with the copious amounts of (highly desirable) rendered duck fat, we fried cassava! The feast was humble (not fancy) in our little beach cabana, yet so delicious and memorable.
Upon returning home, we were all bent on repeating the cassava fry meals we had on vacation.
By the way, cassava fries don’t leave you feeling heavy. They digest so well! The cassava may be fried, but our bodies know how to digest traditional fats and complex carbohydrates. (Fried carbs cooked in vegetable oil are disease causing.)
Where to buy cassava and how to prepare it
We found, and you’ll find, both frozen and fresh cassava root are easy to source at Asian grocery markets and Latino markets. Some standard grocery stores also carry one or both. We started by using fresh cassava at home, because that is what we had purchased abroad. But ultimately we now choose frozen, because it’s easier and the peel …
The peel of fresh cassava root is covered in wax to keep the root from aging. That wax is actually a petroleum product. And waxed, fresh cassava are a lot of work to peel. If you do buy fresh, you must peel the root deeply, through the wax, through the brown peel, and then deeper still as there’s a thin layer of outer white flesh that’s stringy. Definitely fine if you need to, but easier and better to buy the frozen.
I haven’t yet seen organic cassava root available in markets. So that’s something for which we can hope.
Why I use the Instant Pot to cook cassava
You may be unaware, but cassava has a fair bit of phytic acid. Phytic acid is a plant compound that binds with nutrients in our gut during digestion and actually robs our bodies of minerals. We can reduce phytic acid especially well, though, by pressure cooking cassava.
Also, cassava is a root that can cook a long time! I have seen cassava fry recipes that call for boiling the root chunks for just ten minutes. I have to wonder if these recipe developers have actually eaten cassava. Cassava root needs to boil for 30 minutes minimum if you cook it on the stove top, especially for making fries, because you want the insides soft. The Instant Pot (this is the one I have) makes this step so much faster and easier — no mess and no testing the roots to see if they’re done yet.
I LOVE that the IP makes cassava fries easier and healthier.
I give instructions in the recipe below for cooking either frozen or fresh cassava root in your Instant Pot.
How to make Cassava Fries
After the initial cooking of the cassava root in the IP, the rest of the recipe is done on the stove top.
The frying of the fries is easy. We don’t quite “deep fry” them.
The cassava pieces cook on the stove top in a generous amount of fat, but this is no harder than sautéing a veggie, not super messy or involved. I use our big cast iron skillet (find it here), and it takes about three batches to make two pounds of fries!
I believe this recipe is the healthiest yucca or yuca fries recipe you’ll find: all the natural good fat and resistant starch + the Instant Pot reducing phytic acid. Win, win, win.
AND, it’s the yummiest — the cassava being cooked soft first from the Instant Pot cooking — and then fried! Perfect texture inside and out. Delicious!!!
What do cassava fries taste like?
Cassava in general is milder than potato, and starchier. The fries like a lot of sea salt, and some of you might like freshly ground black pepper on yours too (not AIP).
The yucca root takes really well to high-fat cooking. The edges get super crispy. I find Cassava Fries to be more delicious and satisfying that potato French fries.
What to serve with Cassava Fries
- I would really like to make garlic aioli to go with these too (not AIP), but I haven’t done that yet.
- Or here’s an AIP Ranch Dressing that might be fun.
- Here’s one more that’s avocado based, and looks super creamy, thick and yummy; just omit the black pepper for AIP.
Cassava Fries would make a great appetizer for game day or any gathering; you’d just want to double or triple the recipe (for a crowd) and have a couple of pans cooking fries to save time.
Usually we eat them for a family dinner as a most delectable side dish to meat, with greens or a salad on the side. Recently, I also figured out how to make Cassava Fries in the oven for this Burgers & Fries Sheet Pan Dinner (Paleo & AIP).
Resistant starch in cassava
Eat Beautiful would hardly be my blog, if I didn’t bring up this final point: resistant starch!
If you’re new to my articles, recipes or this term, resistant starch refers to an indigestible starch present in several veggies and a few fruits. Resistant starch comes in different forms, but with cassava, the kind of resistant starch that’s produced is called RS3.
RS3 is a SUPER healthy starch that forms when cooked cassava cools! That’s why we cook the cassava root first, then let it cool, then fry it! RS3 forms during that process. After you eat the fries, RS3 will make it all the way to your colon undigested where it will be consumed by probiotics! Regular consumption of resistant starch foods helps to create a thriving colon ecosystem to fight sickness and disease (through an increase in T-cells) and improve immune regulation (think no more autoimmunity!).
So now you know: Cassava is health food due to its RS content. Cassava is also a great source of complex carbs for sustained energy! Read more about cassava here.
Cassava Fries — (Yucca) Stovetop + Instant Pot (Gluten-free, Paleo, AIP)
- Instant Pot
- 2 pounds cassava root, frozen or fresh — if fresh, peeled deeply and rinsed well; then cut into 6 inch lengths
- 2 cups filtered water
- ¾ cup duck fat duck fat is best, then lard, then Kerrygold butter, then strained bacon fat, then coconut oil or avocado oil, then tallow
- 1 teaspoon sea salt garnish
- Place water into base of Instant Pot insert. Add frozen cassava root, or fresh. (Frozen or fresh will affect cooking time; see Instruction 2 below.)
- Check that rubber ring is fitted inside Instant Pot lid. Place lid on Instant Pot, making sure the steam release valve is sealed. Press the “Manual” setting, and decrease the time until you reach 25 minutes. (For fresh cassava, set time to 20 minutes.)
- When the Instant Pot is done and beeps, press “Cancel.” Allow Instant Pot to release pressure naturally for 30 minutes. Place a dish towel over steam valve (or use oven mitt), and open it to release any remaining pressure. Remove lid and insert, so the pot's contents begin to cool.
- Cool cassava almost completely; then transfer to a cutting surface. The roots will have split open during cooking, or they will easily splay open. Remove tough stringy fiber that runs down the center of each one (see photo). Slice roots into long strips of desired thickness, about 8 fries per root.
- Place fat in heavy bottom pot over high heat: ideally a cast iron skillet, but a large saucepan with heavy bottom or Dutch oven will work too (you'll just need to cook more batches if the surface area is smaller).
- When fat is quite hot (sizzles when a drop of water is added) carefully add cassava strips in rows. You can crowd the pan a little, as long as none are overlapping or touching too much, and there is sizzling fat beneath and around each one. Cook cassava on first side about 5 minutes, then reduce heat to medium-high or medium (depending on how hot your fat is; no need to use a thermometer, you just don't want the fat smoking: a nice even sizzle of the cassava as it fries; see photo). Flip each strip over, using two forks or a set of tongs. If strips have a third side that isn't yet golden (some will, some won't), rotate cassava again so third side is fried. Remove cassava fries to a large plate (does not need to be lined with a paper towel, will not be greasy) one by one as they finish cooking, about 10-12 minutes per batch. They will not all finish cooking at the same time.
- Repeat with remaining cassava fries. Sprinkle each batch *generously* with sea salt as you plate it.
- Serve fries with extra sea salt and any optional dippings you like.
I’m embarrassed to admit I haven’t worked with cassava before! I need to give this a go. I’m a huge potato and fry lover so this sounds like a yummy (and healthy!) take on what I already love! <3
Lindsey Dietz says
This is such an interesting ingredient! I have never seen cassava in any stores up here, not even cassava flour! But I would LOVE to try these fries!
drooling over here!! And in duck fat?!!! Oh my!! I don;t access to any unfortunately…but so many delicious fats to cook these in and enjoy!!
Joni Gomes says
Oh wow I need to try these! I’m not sure I’ve seen cassava at my grocery store but I will need to ask the produce guy!
Curious why you still need 25 minutes in the instant pot for frozen cassava. My understanding of the frozen is that it is partially cooked…no?
That’s the amount of time required to cook them through. I have no idea to what extent frozen cassava is cooked before it’s frozen. But I have lots of experience cooking both fresh and frozen roots.
Emily @ Recipes to Nourish says
I’m so glad that you shared this recipe! You know I’m excited about it 🙂 I love that this special recipe was inspired by your amazing family trip. What a memorable experience. Can’t wait to try these!
Renee Kohley says
I am definitely going to find a latino store in Grand Rapids the next time I go to find some cassava! These look so good! Thank you for the detailed tutorial so I can do this the first time well!
Love the sound of cassava fries! We have several ethnic markets around us so I’ll have to look out for cassava root when I’m shopping next time. Bonus points for the IP method!
linda spiker says
I will definitely keep my eye out for cassava at the grocery store! These look so crispy!
Thank you for this recipe! We have a wonderful Puerto Rican restaurant near our house where we order yuka fries and love them. I’ve wanted to try making them at home but it seemed very daunting. Starting with peeled and frozen cassava is a great idea and the IP will make it even easier. Can’t wait to make these!
Real Food Real Deals says
I’m intrigued! I don’t think I’ve ever tried cassava, but now I’m going to look for it. These fries look delicious!
Yang @ Yang's Nourishing Kitchen says
Wow, yum! Interesting idea to cook the cassava in Instant Pot first. I also like your idea of covering the steam valve with a towel – will have to try that. 🙂
These look so good, and fries are my ultimate weakness! I’ve never cooked cassava root before, but I think you’re onto something using the Instant Pot!
Thanks Kari! It makes the cassava so much better and with less work! 🙂 Yay IP!
I’ve not tried cassava, I’m going to have to do that soon!
Carol Little R.H. @studiobotanica says
Cannot wait to try these! I am looking forward to this for sure. YUM!
Amber Kumar says
Found your recipe after “googling” yucca fries. Thank you! I made them tonight and my islander husband and I really enjoyed them.
That’s awesome Amber! Thank you for sharing and so glad!! 🙂
Sandra Duke says
I love cassava fries,sheperd’s pie, mashed, with garlic and onion sauce, in soups…..
ChihYu Smith says
I love cassava fries! They are so delicious!
Does the pressure cooking get rid of the cyanide?
Yes, peeling and thorough cooking makes cassava safe to eat. Pressure cooking is more thorough than simmering over the stove top. Good question.
Suggestion, from some Indonesian cooks: After pressure cooking, soak for a few hours in water with a lot of garlic and a little salt added. This is a very popular snack food.
Thank you, Stuart, sounds like a delicious and great variation! 🙂 I’ll try it!
Susan Brown says
I found cassava root at my local store and will make soon! I’m unsure if I’m supossed to cut the root at all before going into the IP though. And if so, how thick should each slice be? Thanks!
Hi Susan, great! The biggest issue with the fresh roots (are yours fresh or frozen and already peeled?) is to be sure to peel them deep enough. There’s an outer husk to remove, as well as an inner pale layer that’s tough and stringy. After that, you can cut the root into the same lengths you want for your fries, about 4 to 6 inch chunks. If you bought already peeled roots that are already cut into these lengths, then don’t cut them into the fry shape yet. These will be cut into slices/wedges after they’re boiled. Wedges can be whatever size you like. The thicker they are, the less surface area will touch the fat, but they’ll have a soft middle. I love skinny ones, which get very crispy, and a few fatter ones, myself, for variety. If you’re making a lot, it can be tiring to make all skinny ones. Mine end up being about 1″ thickness at the most, or as skinny as 1/4″ in some places. They will vary a bit, which is fine. I gave you more information than you wanted, I think LOL, but just wanted to be sure I covered your question. 😉
These were wonderful! My kids tried a couple too and like them. Thanks for sharing! It made such a big batch for just myself, so I’m going to freeze and reheat them like regular fries in the oven or air fryer. Hopefully I can figure out the right time and temperatures with some googling. Any suggestions?
Hi Carrie, I’m so glad you loved the recipe! Thanks for sharing. Reheating these is a great question. I love the idea of reheating them in the air fryer! You could follow these guidelines: https://www.tasteofhome.com/article/reheat-fries-in-air-fryer/ I’d love to hear how it goes.
25 minutes is far far too long for frozen as it is already partially cooked. I did it for 12 mins and this was slightly too much!
Hi Rimz, I’m not sure what brand you’re using, what size they are, if they’re still frozen etc, but we make this recipe regularly, and I always cook mine in the IP for 25 minutes. They’re perfect. I’ve also made this recipe with fresh cassava. It does need a long cooking.
Curious to know if I could cut short the cooling time by transferring them to an ice bath after the IP? I love everything about them except for the total cook time.
Hi Heather, I think that’s a great idea. I don’t see why not, as long as they’re dabbed dry afterwards. You want the starch to touch the oil, so the cassava should not be wet.