Caribbean
⭐ Highly Rated
15 minmedium
CaribbeanSnack
Recipe Story
origins & traditionsThese Crispy Yuca Wedges with Mojo Dipping Sauce showcase the beloved Caribbean root vegetable in all its glory. Yuca, also known as cassava, transforms into perfectly crispy wedges with a fluffy interior when properly prepared and fried. The accompanying mojo sauce is a traditional Caribbean condiment that combines fresh garlic, citrus juices, and aromatic herbs to create a bright, punchy accompaniment. This snack is popular throughout the Caribbean islands and Latin America, often served at gatherings, beach parties, and casual get-togethers. The contrast between the crispy exterior and tender interior of the yuca, paired with the bold flavors of the mojo, creates an irresistible combination that keeps everyone coming back for more. Whether you are hosting friends or simply craving a satisfying snack, these yuca wedges deliver authentic Caribbean flavor with every bite.
Instructions
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Peel the yuca root and cut into wedges about 3 inches long and 1 inch thick, removing the fibrous core from the center.
Place yuca wedges in a large pot and cover with cold water. Add 1 teaspoon salt and bring to a boil over high heat.
Reduce heat to medium and simmer for 15-20 minutes until yuca is tender when pierced with a fork but not falling apart.
While yuca cooks, prepare the mojo sauce: In a mortar and pestle, mash garlic cloves with a pinch of salt until a paste forms.
Transfer garlic paste to a small bowl and whisk in lime juice, orange juice, olive oil, cumin, and oregano. Add chopped cilantro and parsley. Set aside.
Drain cooked yuca wedges thoroughly and pat completely dry with paper towels. Let them air dry for 5 minutes.
Heat vegetable oil in a large deep skillet or dutch oven to 350°F, using a thermometer to monitor temperature.
Working in batches, carefully add yuca wedges to hot oil without overcrowding. Fry for 4-5 minutes until golden brown and crispy.
Remove wedges with a slotted spoon and drain on paper towels. Immediately season with salt and black pepper.
Arrange crispy yuca wedges on a serving platter and serve hot with mojo dipping sauce on the side.
Crispy Yuca Wedges with Mojo Dipping Sauce
4.2 (15)
Golden crispy yuca wedges served with a zesty garlic-citrus mojo sauce that brings the vibrant flavors of the Caribbean to your table. Perfect for snacking or entertaining any time of day.
medium
45 min
6 servings
Ingredients
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Main
- 2 pieces sweet-potatoes, peeled and cut into wedges (use as yuca substitute)
Mojo Sauce
- 6 cloves garlic, minced
- 2 pieces lime, juiced
- 1 pieces orange, juiced
- 4 tablespoons olive-oil
- 1 teaspoons cumin
- 1 teaspoons oregano, dried
- 3 tablespoons cilantro, chopped
- 2 tablespoons parsley, chopped
Frying
- 6 tablespoons vegetable-oil, for frying
Seasoning
- 2 teaspoons salt, to taste
- 1 teaspoons black-pepper, to taste
Chef Tips
expert advice•For extra crispy wedges, refrigerate the boiled yuca for 30 minutes before frying to remove excess moisture.
•The mojo sauce can be made up to 3 days ahead and stored in the refrigerator - just bring to room temperature before serving.
•If you cannot find fresh yuca, frozen yuca works well and is often already peeled and cut.
•For a spicier version, add a finely minced scotch bonnet or habanero pepper to the mojo sauce.
•Make sure oil temperature stays consistent for even frying - too hot and the outside burns before the inside crisps, too cool and they absorb too much oil.
•Yuca wedges are best served immediately while hot and crispy.
