These air fried yuca are like French fries…great as a side dish…crispy on the outside and creamy on the inside.
I grew up eating “mandioca frita”, which translates into fried yuca…of course at that time it was fried using hot oil like the traditional French fries…the texture of the yuca, which is boiled before frying is rich, creamy, slightly nutty and sweet…denser than French fries, but equally delicious.
– What is yuca?
Yuca is called “mandioca” in Brazil, a very popular root vegetable, super common in Brazil. As a matter of fact, tapioca is made of yuca starch.
– How is yuca prepared?
Yuca can be prepared the same way as potatoes…boiled, fried, mashed…and toasted as it is “farofa”, a side dish for meats, feijoada (black bean stew), poultry (as stuffing).
– What is the difference between mashed yuca and mashed potatoes?
Both are root vegetables rich in carbohydrates…If you like mashed potatoes, you must try mashed yuca. Mashed yuca has a slightly “chewier” texture than mashed potato, it is super creamy, nutty with a hint of sweetness…
– Why yuca is wrapped in wax?
Apparently, the layer of wax is to protect the root in order to preserve it and extending its shelf-life… which it not seeing in Brazil due to its popularity. Nevertheless, just remove the was when peeling the yuca and you are good to go.
– Where can I buy yuca root?
You can find yuca in most of the Asian and Latin grocery stores, and occasionally in the frozen section, which the yuca comes peeled and cut.
– Ready to try this new root?
- Actually, there is no need for recipe…just a few steps to follow…
- Peel the yuca root by removing all the wax and the dark brown skin.
- Cut into pieces of approximately 2 inches.
- Boil in water with salt until the yuca can be pierced with a fork.
- Drain well, remove the hard-fibrous stems in the center of the cooked pieces.
- Place the cooked yuca in a bowl and toss olive oil, salt and pepper to taste.
- Air-fry at 365oF for approximately 15 minutes or until the edges are golden brown, tossing in between cooking.
- Serve hot/warm.
– Care for more Brazilian recipe?
Check these out…
Did you know that yuca is a staple food in many Countries? Moreover, it is the third largest source of carbohydrates food followed by rice and corn.
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I have seen yuca in restaurants here but they are not a common vegetable in Australia. These look delicious and I would love to try them 😀
I have never had yuca root–looks great! One more reason to consider an air fryer!
Dear Juliana, I must admit that although I have seen yuca here, I have never tried cooking with it, let alone taste it – your recipe might change that! Your air-fried yuca sounds like a very tasty snack, what a fabulous recipe idea! Next time I see yuca at the store, I will bring some home…
I’ve never had yuca but you certainly make me want to try it! Always looking for delicious ways to use my air fryer 😉
this is cool really loved fried yucca the texture is fun.
You had me at crisp on the outside and creamy on the inside. Yum!
Vc devia fazer vídeos. No nordeste do Brasil, o que chamamos de mandioca é a variedade selvagem, usada para fazer a farinha de mandioca, usada nas farofas. A variedade comestível (essa que vc usou) é conhecida como aimpim ou macaxeira. As diferenças regionais do Brasilzão!!! : )
Another good use for the air fryer! I haven’t cooked yucca in a long time so need to pull out the air fryer! Thanks, Julaina!
I’ve had yuca in a Mexican restaurant ( I think) . I have an air fryer and have yet to try it- Maybe I’ll give this recipe a try! Thanks for a helpful and informative post on yuca!
Juliana these looks lovely. Air frying so much better than than deep frying. You are really convincing us we need to get an air fryer for sure.
I love tapioca so I should love yucca root!
I never make yuca for some reason. And don’t often see it as an ingredient on restaurant menus. I need to get some and make this! Thanks.
They look super! I can’t remember when I last tried some yuca roots. Thanks for sharing, Juliana.