This air fried yuca is crispy on the outside and fluffy on the inside. Serve it as a side dish, just like you would roasted potatoes.

If you’ve found yourself in love with yuca after trying it in a Latin restaurant (or while traveling) and now want to experiment with cooking it at home, the air fryer is your best friend. Air fried yuca gives you the vibe of deep-fried yuca, but with way less mess, minimal oil, and a short cook time.
This air fryer recipe results in yuca that’s fluffy on the inside (like a baked potato) and crispy on the outside (like a French fry). The garlicky cilantro-lime relish complements the starchy vegetable perfectly. Serve this as a side dish – say, instead of potatoes – alongside almost anything.
A Bit About Yuca
Underneath, yuca has a hard white flesh not unlike a potato’s. When cooked, yuca becomes creamy and absolutely delicious – again, like a potato. I first got to know yuca in various Cuban restaurants here in NYC, where it is commonly served boiled or deep-fried (i.e. as yuca fries).
The Recipe at a Glance
Begin by peeling and chopping the yuca (note: you’ll need a sharp chef’s knife because yuca is very dense). Simmer the yuca in salted water until it’s almost cooked through, about 10 minutes. Then toss with oil and air fry until crispy, about 12 minutes. Lastly, make the cilantro relish, drizzle it on the yuca, and serve.
How to Make Air Fried Yuca
Find complete instructions with ingredient amounts in the recipe card below.
Step 1: Prep the Yuca
Using a sharp knife, cut each yuca stalk into 2 or 3 pieces. Working with 1 piece at a time, stand it upright on a flat side, and carefully slice off the skin, turning the piece as you go. Cut the peeled pieces lengthwise into 4 batons to reveal a woody core (you may not see it, but it is there). Slice away a thin piece of the core and discard it. Then cut the batons into 1-inch chunks
Step 2: Boil the Yuca
Place the chopped yuca in a medium pot with salt and water. Bring to a simmer and cook until yuca can be pierced with a knife, but there is still some resistance, about 10 minutes.
Step 3: Drain the Yuca
Drain the yuca in a colander and transfer back to the empty pot. Set aside for a few minutes to dry out a bit.
Step 4: Air Fry the Yuca
Toss the yuca with oil and salt. Transfer half to a preheated air fryer basket, arrange in a single layer, and cook until golden and crispy, about 12 minutes. Set the crispy yuca aside and cook the remaining yuca the same way.
Step 5: Make the Relish
Meanwhile, in a small bowl, mix together chopped cilantro, grated garlic, lime juice, olive oil, salt, and pepper.
Step 6: Serve the Yuca
Transfer the crispy yuca to a serving plate and drizzle with the relish. Air fried yuca should be served right away, since it loses its crispness as it cools and takes on a tougher texture (again, much like potatoes).
A Note on Safety
Yuca should never be eaten raw because it contains a small amount of cyanide. Cooking it until fully tender neutralizes any potential harm.
Yuca also goes rancid quite quickly, so be sure to cook it relatively soon after bringing it home from the store, within 1-2 days. When you cut into yuca, it should be firm and white, and have a neutral smell. If you detect soft spots, browning, or a strong rancid smell, the yuca has gone bad and should be discarded.
How to Serve Air Fried Yuca
Think of crispy yuca as akin to roasted potatoes. Serve it as a side dish with things like lentil patties, chunky refried beans, or eggplant shakshuka.
P.S. If you don’t have an air fryer, try these baked yuca fries instead.
More Latin-Inspired Recipes…
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.
The Full Recipe
PrintAir Fried Yuca with Cilantro Relish
- Prep Time: 10 minutes
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
- Category: Side Dish
- Method: Air Fryer
- Cuisine: Latin
- Diet: Vegan
Description
This air fried yuca is crispy on the outside and fluffy on the inside. Serve it as a side dish, just like you would roasted potatoes.
Ingredients
For the Yuca
- 2 medium yuca stalks (about 2 1/4 pounds)* (see note below)
- 2 teaspoons fine sea salt, plus more for sprinkling
- 2 tablespoons neutral oil, like avocado or refined coconut
For the Cilantro Relish*
- 1 1/2 packed cups cilantro with tender stems, minced
- 1 medium garlic clove, grated or crushed
- 2 tablespoons lime juice (from about 1 lime)
- 1 tablespoon olive oil
- Fine sea salt + black pepper, to taste
Instructions
- Using a sharp knife, cut each yuca stalk into 2 or 3 pieces*. Working with 1 piece at a time, stand it upright on a flat side, and carefully slice off the skin, turning the piece as you go. Cut the peeled pieces lengthwise into 4 batons to reveal a light beige, woody core (you may not see it, but it is there). Slice away a thin piece of the core and discard it. Cut yuca into 1-inch chunks.
- Place in a pot with 2 teaspoons salt and add enough water to cover by about 1 inch. Cover tightly with a lid and bring to a boil. Then reduce the heat to low and simmer with the lid ajar until the yuca can be pierced with a knife but still has some resistance, about 10 minutes. Drain, transfer back to the pot, and set aside for a few minutes to dry out a bit.
- Preheat the air fryer to 400ºF.
- Drizzle yuca with 2 tablespoons oil and sprinkle lightly with salt. Toss to coat evenly and transfer half to the air fryer basket. Arrange in a single layer and cook until deeply golden and crispy, about 12 minutes.
- Transfer the crispy yuca to a serving plate and cook the second batch the same way.
- Meanwhile, make the relish by mixing together all the relish ingredients in a small bowl.
- Drizzle the relish on the yuca and serve immediately.
Notes
- If you can’t find fresh yuca, look for it in the frozen vegetables aisle. Frozen yuca is also great for when you’re feeling lazy, since it’s already peeled and chopped.
- When you cut into yuca, it should be firm and white, and have a neutral smell. If you detect soft spots, browning, or a strong rancid smell, the yuca has gone bad and should be discarded.
- If you prefer a creamy sauce, make this mayo-based one or this cilantro cashew cream.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 306
- Sodium: 70 mg
- Fat: 7.1 g
- Carbohydrates: 54 g
- Fiber: 4.7 g
- Protein: 6.5 g
GMc says
Can these be made using canned Yuca? Can’t find fresh..
Alexandra Shytsman says
Hi Gail! I’ve never used canned yuca, but don’t see why it wouldn’t work in this recipe. Just skip steps 1 + 2. Let me know how it goes! 🙂