Pollo Tropical Fried Yuca Recipe

Fried yuca, also known as cassava, is a crispy and delicious side dish loved all across Latin America. It’s golden on the outside, soft and tender inside, and full of flavor in every bite.

This starchy root vegetable has been part of Latin cooking for generations and is often enjoyed in homes, markets, and small cafés.

At Pollo Tropical, fried yuca is one of the most popular menu items. People enjoy their warm, soft center and the crisp coating that stays crunchy with every bite.

One day, I visited a Pollo Tropical restaurant and tried their fried yuca for the first time with creamy sauce. The taste and crunch really caught my attention then I made the copycat version of Pollo Tropical Fried Yuca Recipe at my home.

Now you can make fried yuca right at home because I’m sharing how to get that same tender and crunchy Pollo Tropical flavor you love from the restaurant.

What Is Fried Yuca

Yuca, also called cassava or manioc, is a root vegetable that grows in warm climates such as South America, Central America, and the Caribbean.

It looks like a long brown root, and the inside is white and very firm. Yuca must be cooked before eating, as it is not safe to eat raw.

To make fried yuca, the peeled root is boiled until soft, then cut into sticks and fried until golden and crispy. Some people say it tastes like a potato, but creamier.

Yuca has more starch than potatoes. This starch helps make the outside very crunchy when you fry it. The texture is different from regular fries. Each bite gives you a satisfying crunch.

The Secret Behind Pollo Tropical’s Signature Fried Yuca

Pollo Tropical’s fried yuca has a unique texture and flavor, and that comes from some unique cooking method

First, they use a double-cooking method — boiling the yuca first, then frying it. Boiling helps soften the inside so it’s light and fluffy, while frying gives that deep golden crunch.

Second, the seasoning plays a big part. A touch of salt, garlic, and sometimes a hint of citrus flavor brings that island-inspired taste to life.

Third, the texture is carefully managed. The goal is to have the outside golden and crisp while keeping the inside soft but not mushy. Timing is important, and letting the boiled yuca dry a little before frying helps reach that perfect crisp.

Pollo Tropical Fried Yuca Ingredients

• Frozen Yuca (2 pounds) – Pre-peeled and cut frozen yuca saves time and effort. It’s easy to find in Latin or major grocery stores. Fresh yuca works too but needs peeling and removing the fibrous core first.
• Water (enough to cover yuca) – Use enough water to fully cover the yuca while boiling. The amount depends on your pot size. Regular tap water works perfectly.
• Salt (2 teaspoons + extra) – Add salt to the boiling water for flavor and sprinkle more after frying. Table or sea salt both work. Adjust the salt level to your preference when seasoning.
• Baking Powder (1 teaspoon) – Baking powder creates bubbles that make yuca extra crispy when fried. You can skip it or replace it with cornstarch, but baking powder gives the best crunch and texture.
• Vegetable Oil (for frying) – Use 4–6 cups of vegetable oil to deep fry the yuca until golden. Canola, peanut, or any neutral oil works well. Avoid olive oil since it burns at lower temperatures.
• Garlic Cloves (2–3, optional) – Frying garlic in the oil adds flavor and signals when the oil is hot enough. Fresh garlic works best; garlic powder burns too fast, so it’s not a good substitute.

Essential Tools and Equipment You’ll Need

1. Large Pot – For boiling the yuca
2. Slotted Spoon or Strainer – To drain boiled yuca
3. Sharp Knife – Cuts yuca into sticks
4. Cutting Board – Safe surface for cutting
5. Deep Heavy Pot or Deep Fryer – For frying in oil
6. Thermometer (optional) – Checks oil temperature accurately
7. Paper Towels – Drains excess oil
8. Large Bowl – Holds and seasons yuca
9. Tongs or Spider Strainer – Removes yuca from hot oil

How to Make Pollo Tropical Fried Yuca

Step 1 | Prepare the Yuca

Peel the thick brown skin and remove the white layer underneath. Cut the yuca into sticks or chunks, about the size of thick fries. Make sure each piece is similar in size so they cook evenly.

Step 2 | Boil the Yuca

Place the yuca pieces in a pot and cover them with water. Add a pinch of salt. Bring it to a boil and cook for about 10–15 minutes. The pieces should be soft on the outside but still firm in the middle. Test one piece with a fork – if it slides in easily, it’s ready.

Step 3 | Drain and Dry

Drain the boiled yuca using a colander. Spread the pieces on a clean surface or tray to dry for a few minutes. Too much water can cause oil splatter later, so let them air-dry well. After the yuca sticks are dry, put them in a large bowl. Sprinkle the baking powder over all the pieces. Make sure each stick gets coated with a light layer of baking powder.

Step 4 | Heat the Oil

Pour enough oil into a deep pan to cover the yuca pieces. Add one garlic clove to the oil and heat it over medium-high. When the garlic starts bubbling, the oil is hot enough for frying.

Step 5 | Fry Until Golden

Carefully place the yuca sticks into the hot oil in small batches. Don’t crowd the pan. Fry for about 6–8 minutes, or until golden brown and crispy on the outside. Use tongs or a slotted spoon to turn them halfway through.

Step 6 | Remove and Season

Transfer the fried yuca to a plate lined with paper towels to drain excess oil. Sprinkle salt right away while still hot. You can also add chopped chives or parsley for a fresh touch.

Step 7 | Serve and Enjoy

Serve your crispy fried yuca warm with seasoned mayo, garlic sauce, or any dipping sauce you like. It’s best eaten right after frying when it’s at its crunchiest.

Air Fryer and Oven-Baked Alternatives

For a lighter version, use an air fryer or oven instead of deep frying. In the air fryer, preheat to 400°F (200°C). Lightly coat the yuca sticks with a touch of oil and cook for about 15 minutes, shaking halfway through. They’ll turn golden and crisp without soaking in oil.

To bake, preheat your oven to 425°F (220°C). Place boiled yuca pieces on a baking sheet lined with parchment paper. Drizzle lightly with oil and bake for 25–30 minutes, flipping halfway. The texture will be crisp outside and soft inside – almost like the fried version but with less oil.

Pro Tips for Perfect Fried Yuca Every Time

• Dry the Yuca Well: After boiling, let the yuca dry completely. Any extra water will cause the oil to splatter. It also makes the yuca less crispy.
• Do Not Overcrowd the Pot: Frying too many pieces at once makes the oil temperature drop. This makes the yuca greasy and soggy. Fry in small batches for the best crunch.
• Use a Thermometer: The right oil temperature is key. If the oil is not hot enough, the yuca will absorb oil. If it is too hot, the outside will burn before the inside is warm. A thermometer helps you keep it perfect.
• Double Fry for Extra Crunch: Fry yuca twice for extra crispiness. Cool after the first fry, then fry again at 375°F for 3–4 minutes. This keeps it crunchy longer.
• Add Citrus Zest for Bright Flavor: Sprinkle lime or lemon zest with salt on hot yuca. The citrus adds a fresh, bright flavor.
• Keep Yuca Warm Without Soggy: Use a cooling rack on a baking sheet in a 200°F oven. This keeps yuca hot and crispy while you finish frying.
• Check Yuca Quality Before Buying: Choose yuca that’s white or cream-colored with a fresh smell. Avoid gray spots or sour-smelling yuca.

Serving Ideas and Pairings

This fried yuca is great on its own with a dipping sauce. A simple garlic mayo or a spicy cilantro sauce works very well.

It makes a fantastic side dish for grilled meats like chicken or pork. You can also serve it with black beans and rice for a full Latin-inspired meal.

Make-Ahead, Storage, and Reheating Tips

To Make Ahead: Boil the yuca and let it cool completely. Store in a sealed container in the fridge for up to 2 days. When ready to fry, just pat it dry and continue from the frying step.

To Store: Leftover fried yuca should be cooled first. Keep it in an airtight container in the fridge for 3–4 days. Avoid covering it while still warm, as that can trap moisture and make it soft.

To Reheat: For best results, reheat in the oven or air fryer. Bake at 375°F for 8–10 minutes until crispy again. Avoid microwaving, as that can make the texture chewy instead of crisp.

Pollo Tropical Fried Yuca Recipe FAQs

1. Why is my fried yuca not crispy?

The most common reason is excess moisture. Make sure to let the boiled yuca dry before frying. Also, use hot oil – if it’s not hot enough, the yuca absorbs oil instead of crisping.

2. Is yuca the same as yucca?

No, they are different. Yuca with one “c” is the root vegetable, also called cassava or manioc. This is what you eat. Yucca with two “c”s is a desert plant with sharp, pointy leaves.

People grow yucca plants in gardens for decoration. You cannot eat yucca. The similar spelling causes confusion, but they are completely different plants

3. Can I make fried yuca without baking powder?

Yes, you can fry yuca without baking powder. The yuca will still taste good and get somewhat crispy. However, the baking powder makes a noticeable difference in the crunchiness. It creates tiny air bubbles on the surface of the yuca.

4. Can I reuse the frying oil?

Yes, you can reuse the oil. After it cools completely, pour it through a fine strainer or cheesecloth into a clean container. This removes any food bits.

Store the strained oil in a sealed container in a cool, dark place. You can use it two or three more times for frying.

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Pollo Tropical Fried Yuca Recipe

Yield: About 4 cups of fried yuca (roughly 20–25 pieces)

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Make crispy Pollo Tropical Fried Yuca Recipe in just 40 minutes! Enjoy this golden, crunchy Latin side dish with soft centers and irresistible flavor.

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Ingredients

• 2 pounds frozen yuca (cassava) – pre-peeled and cut into sticks
• Water – enough to cover yuca while boiling
• 2 teaspoons salt (plus extra for seasoning)
• 1 teaspoon baking powder
• 4–6 cups vegetable oil (for frying)
• 2–3 garlic cloves (optional, for flavoring the oil)

Instructions

1. Peel the thick brown skin and remove the white layer underneath. Cut the yuca into sticks or chunks, about the size of thick fries. Make sure each piece is similar in size so they cook evenly.
2. Place the yuca pieces in a pot and cover them with water. Add a pinch of salt. Bring it to a boil and cook for about 10–15 minutes. The pieces should be soft on the outside but still firm in the middle. Test one piece with a fork—if it slides in easily, it’s ready.
3. Drain the boiled yuca using a colander. Spread the pieces on a clean surface or tray to dry for a few minutes. Too much water can cause oil splatter later, so let them air-dry well. After the yuca sticks are dry, put them in a large bowl. Sprinkle the baking powder over all the pieces. Make sure each stick gets coated with a light layer of baking powder.
4. Pour enough oil into a deep pan to cover the yuca pieces. Add one garlic clove to the oil and heat it over medium-high. When the garlic starts bubbling, the oil is hot enough for frying.
5. Carefully place the yuca sticks into the hot oil in small batches. Don’t crowd the pan. Fry for about 6–8 minutes, or until golden brown and crispy on the outside. Use tongs or a slotted spoon to turn them halfway through.
6. Transfer the fried yuca to a plate lined with paper towels to drain excess oil. Sprinkle salt right away while still hot. You can also add chopped chives or parsley for a fresh touch.
7. Serve your crispy fried yuca warm with seasoned mayo, garlic sauce, or any dipping sauce you like. It’s best eaten right after frying when it’s at its crunchiest.

Nutrition Information:

Serving Size: 4
Amount Per Serving: Calories: 385Total Fat: 16gSaturated Fat: 2gSodium: 370mgCarbohydrates: 56gFiber: 3gSugar: 2gProtein: 3g

The Pollo Tropical fried yuca recipe brings together simple ingredients and classic Latin flavors. The double-cooking method makes all the difference.

I hope you try this recipe in your own kitchen. You can adjust the salt to your own taste. I would love to hear about your experience making this delicious side dish.