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Yuca “Fries” with Garlic-Lime Sauce

November 8th, 2019

Yuca is a great replacement for white potatoes because it has a similar starch content, with a higher fiber content to keep your blood sugar stable for much longer, and avoid energy crashes.

Pair these “fries” with a garlic dipping sauce for added antimicrobial benefits – you won’t even miss the potatoes!

Yuca “Fries” with Garlic-Lime Sauce

Yuca “Fries” with Garlic-Lime Sauce

Prep Time

20 minutes

Cook Time

20 minutes




  • 1 lb frozen yuca pieces don't thaw or use fresh yuca - only frozen!
  • 1/4 cup fresh lime juice
  • 1 tbsp raw apple cider vinegar
  • 2 tbsp white onion grated
  • 1 clove garlic grated
  • 1/2 tsp salt
  • coconut oil for frying


  1. Preheat a large pot filled with water over high heat. Once water begins to boil, add yuca and cook yuca pieces in pot until cooked through and fork-tender, approximately 15-20 minutes (do not overcook and test every few minutes to make sure they do not get mushy).
  2. In a large cast iron skillet, heat coconut oil or other fat of your choice (lard, tallow, etc) over medium-high heat so that oil is about ½ inch up the side of the skillet.
  3. Drain yuca from water and cut out fibrous center of each yuca piece. Then cut yuca into french fry-shaped pieces, about 2 inches in length. Pat dry on a paper towel.
  4. Place the yuca fries in the preheated oil in batches and let cook for about 2-4 minutes on each side until browned. Remove from pan and place on paper towel to drain excess oil.
  5. In a small bowl, mix together the lime juice, raw apple cider vinegar, and pinch of salt until combined. Using a small microplane, grate onion and garlic into lime juice and vinegar mixture. Stir to combine.
  6. To eat, dip slightly cooled down yuca fries in the lime-garlic sauce.

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