Yuca Fries with Mojo

Yuca Fries with MojoRecipe
Photo: Oxmoor House
Boiled yuca with mojo (MO-ho) is a Cuban staple. But the starchy tuber tastes even better when crisped up like French fries. I like to brown the yuca fries in a hot oven to shave calories and skip the hassle of deep-frying. Parboiling and chilling the yuca helps it brown better in the oven, as does preheating the baking sheet.


Serves 6 (serving size: 8 fries and 1 tablespoon mojo sauce)
Total time: 9 Hours, 29 Minutes

Recipe from

Oxmoor House

Recipe Time

Hands-on: 59 Minutes
Total: 9 Hours, 29 Minutes

Nutritional Information

Calories 173
Fat 7.4 g
Satfat 1.1 g
Monofat 5.2 g
Polyfat 0.8 g
Protein 1.3 g
Carbohydrate 26 g
Fiber 1.4 g
Cholesterol 0.1 mg
Iron 0.4 mg
Sodium 250 mg
Calcium 22 mg


1 1/2 pounds fresh or frozen yuca (cassava), thawed
1 teaspoon salt, divided
Cooking spray
3 tablespoons extra-virgin olive oil
2 tablespoons finely chopped onion
3/4 teaspoon ground cumin
6 garlic cloves, pressed
2 tablespoons fat-free, lower-sodium chicken broth or organic vegetable broth
3 tablespoons fresh lime juice
1 teaspoon fresh orange juice
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley or cilantro


1. Peel yuca, and cut into 48 (3 x 1/2-inch) sticks; discard any tough fibers from yuca. Place yuca and 1/2 teaspoon salt in a large saucepan; cover with water. Bring to boil over high heat. Cover, reduce heat to medium, and cook 25 minutes. Drain; cool completely. Cover and chill 8 hours or up to 3 days.

2. Preheat oven to 450°.

3. Place a large baking sheet in oven. Remove yuca sticks from refrigerator; let stand at room temperature 20 minutes. Pat dry with paper towels. Coat yuca sticks with cooking spray, and arrange in a single layer on preheated pan.

4. Bake at 450° for 12 to 15 minutes or until golden brown on bottom. Turn sticks over, and bake an additional 12 to 15 minutes or until golden brown on bottom.

5. While yuca sticks cook, heat a small saucepan over medium heat. Add oil to pan; swirl to coat. Add onion, cumin, and garlic; sauté 2 minutes or until golden. Add broth and juices; bring to boil, and cook 2 minutes. Remove from heat; stir in 1/4 teaspoon salt and pepper.

6. Remove yuca sticks from oven; toss with remaining 1/4 teaspoon salt and parsley. Serve with mojo sauce for dipping.