Nochebuena Central: Yuca Frita
Crispy and salty fried sticks of yuca.
By: Rebecca Smith | @smithsinbloom
Nochebuena—literally "Good Night"—is the night for many Latinos. Think Christmas Eve, but louder, longer, and packed with love, laughter, and legendary food. From roasting lechón to passing around abuelita’s pasteles, this night is about gathering with family and friends to eat, dance, and stay up way too late.
For many of us, it’s less about Christmas morning and more about the magic of the night before—sharing traditions passed down through generations, reconnecting with loved ones, and making space for anyone who wants to join in the fun. Join us in celebrating this special night and bring a little extra sabor to your holiday traditions!
Yuca is one of our favorite vegetables to cook with in our cocina, and it's certainly not something we're excluding on the Nochebuena table. While everyone else is caught up on the main dishes, we consider Yuca Frita the real MVP of the Nochebuena spread. It's crunchy, salty, and the perfect side dish to munch on while you're waiting for the pernil to finish roasting. We also highly recommend preparing a special sauce to dip it in - bonus points if it includes our delicious Sofrito!
Yuca Frita
4-6 depending on portions
15 minutes
30-35 minutes
Ingredients
2 pounds yuca (fresh or frozen)
Loisa Sal Marina, to taste
Vegetable oil, for frying
Optional: avocado crema for serving
Directions
If using fresh yuca, peel the tough brown skin and cut the yuca in 1/4 chunks. (If frozen, skip this step.) You can remove the core if it’s easy to do at this point. If not, you can easily remove it once it’s cooked.
Add the yuca to a large pot of salted water. Bring to a boil and cook for 20-30 minutes, until tender but not falling apart.
Once boiled, drain the yuca and let it cool slightly. If needed you you can remove the remaining core pieces now.
You can allow your yuca pieces to cool completely or refrigerate them for a bit to firm up.
Heat about 2-3 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
Fry the yuca in batches for about 4-6 minutes, turning occasionally, until golden brown and crispy.
Remove from the oil and place on a paper towel-lined plate to drain excess oil. Sprinkle with salt while still hot.
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Yuca Frita
4-6 depending on portions
15 minutes
30-35 minutes
Ingredients
2 pounds yuca (fresh or frozen)
Loisa Sal Marina, to taste
Vegetable oil, for frying
Optional: avocado crema for serving
Directions
If using fresh yuca, peel the tough brown skin and cut the yuca in 1/4 chunks. (If frozen, skip this step.) You can remove the core if it’s easy to do at this point. If not, you can easily remove it once it’s cooked.
Add the yuca to a large pot of salted water. Bring to a boil and cook for 20-30 minutes, until tender but not falling apart.
Once boiled, drain the yuca and let it cool slightly. If needed you you can remove the remaining core pieces now.
You can allow your yuca pieces to cool completely or refrigerate them for a bit to firm up.
Heat about 2-3 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
Fry the yuca in batches for about 4-6 minutes, turning occasionally, until golden brown and crispy.
Remove from the oil and place on a paper towel-lined plate to drain excess oil. Sprinkle with salt while still hot.