Yuca Fries in the Air Fryer with Garlic Cilantro Lime Sauce

Crispy Latin-style yuca fries made in the air fryer, served with a creamy garlic cilantro lime dipping sauce — a lighter twist on traditional yuca frita and better than regular french fries!

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Course: Appetizers

Cuisine: Venezuelan

Keyword: air fryer yuca fries, crispy cassava fries, crispy yuca, yucca fries recipe

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: people

Calories: 310kcal

Author: Juyali (ju-ja-lee)

Equipment

1 Air Fryer
1 Cutting Board
1 Large cooking pot
1 Kitchen brush

Ingredients

Ingredients for the Fries

1 pound Yuca root cassava, fresh or frozen
1/3 cup Olive oil or any vegetable oil
1/2 teaspoons Kosher salt
1/2 teaspoons Black pepper

Ingredients for the Dipping Sauce

1 cup Greek yogurt
1 tablespoon Mayonnaise
2 tablespoon Olive oil
1 Jalapeño pepper
1 Lime juiced
1 Fresh garlic clove
1/2 Teaspoon kosher salt
1/3 Teaspoon black pepper
1 cup Fresh cilantro leaves

Instructions

Make the Fries

Boil the yuca: Peel and cut the yuca into large pieces, then boil in a large pot or dutch oven with enough water over medium-high heat until fork-tender — usually 10–15 minutes. (Skip the instant pot here; it tends to overcook the yuca.)
Cool and cut into fries: Remove the cooked yuca with a slotted spoon and place on paper towels to cool completely. Once cooled, cut the yuca pieces into fry shapes on a cutting board.
Season the fries: Preheat the air fryer to 400°F. In a small bowl, whisk together 0.3 cups olive oil (for fries), 0.5 teaspoons kosher salt (for fries), and 0.5 teaspoons black pepper (for fries) to make a simple spice mixture. Using a kitchen brush, lightly coat the yuca sticks on all sides — just enough to help them crisp without excess oil.
Air fry until golden: Arrange the fries in a single layer in the air fryer basket, avoiding overcrowding so air can circulate. Cook for 10 minutes 10:00, turning halfway through, until golden brown and crisp for the best results. Serve immediately with the garlic cilantro sauce.

Make the dipping sauce

Wash and roughly chop the cilantro. Deseed the jalapeño for a milder sauce if desired, and peel the garlic. Add 1 cups Greek yogurt, 1 tablespoons mayonnaise, 2 tablespoons olive oil (for sauce), 1 jalapeño pepper, 1 lime, juiced, 1 fresh garlic clove, 0.5 teaspoons kosher salt (for sauce), 0.3 teaspoons black pepper (for sauce), and 1 cups fresh cilantro leaves to a food processor and blend until smooth and creamy. Taste and adjust salt, lime juice, or jalapeño to your preference.
The full recipe post for this garlic sauce: https://alatinflair.com/cilantro-garlic-sauce/

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Nutrition

Notes

Storage: Cool fries completely, then store in an airtight container in the fridge for up to 3 days; reheat in the air fryer.

Variations: stir in ¼ teaspoon each garlic powder and onion powder for extra savory flavor, swap in a Cuban mojo sauce, or bake on a parchment paper-lined baking sheet at 350°F for 20 minutes instead of air frying.

Nutrition