Growing up Cuban, yuca was always on our dinner table, especially on Noche Buena, served with lots of garlicky mojo. And the leftovers? Always fried the next day! These crispy yuca tots are my fun little twist on that tradition. They’re golden and crispy on the outside, soft on the inside, and SO good dipped in cilantro garlic sauce. You can even load them up with pulled pork if you’re feeling extra sassy!

A cast iron skillet filled with crispy tater tots, surrounded by bowls of crumbled bacon and ranch dressing, with chopped green onions and cilantro on the side.
A cast iron skillet filled with crispy tater tots, surrounded by bowls of crumbled bacon and ranch dressing, with chopped green onions and cilantro on the side.
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Crispy Yuca Tots (Cassava Tots)

Jamie Silva
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings
These homemade yuca tots are crispy on the outside, soft on the inside, and made with just a handful of ingredients. Serve them with cilantro garlic sauce for dipping or top them with pulled pork for a fun appetizer!
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Ingredients
 

  • 2 medium yuca roots, peeled and cut into chunks (approximately 2 pounds before peeling, estimated)
  • 1 tablespoon cornstarch
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • Neutral oil, for frying

Instructions
 

  • Boil the yuca. Add the peeled yuca chunks to a large pot and cover with water. Bring to a boil and cook for 20-30 minutes, until fork-tender. Drain thoroughly and let cool slightly.
  • Mash the yuca. Remove and discard the tough, fibrous core from the center of each piece. Transfer the cooked yuca to a large bowl and mash until mostly smooth.
  • Season and shape. Add the cornstarch, salt, and pepper. Mix until well combined. Scoop about 1 tablespoon of the mixture at a time and shape into small cylinders resembling tater tots. If the mixture is too soft to hold its shape, refrigerate for 15-20 minutes to firm up.
  • Fry the tots. Heat about 1/2 inch of neutral oil in a large skillet over medium-high heat until it reaches 350°F. Working in batches, fry the yuca tots for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides.
  • Drain and serve. Transfer the tots to a paper towel-lined plate or wire rack to drain. Serve warm with cilantro garlic sauce for dipping.

Notes

Fresh or frozen yuca: Both work for this recipe. If using frozen yuca, follow the package instructions for cooking. Always peel fresh yuca completely and cook thoroughly before eating.
Remove the fibrous core: Yuca has a tough, woody center that should be removed before mashing.
Drain well: Excess moisture can make the tots difficult to shape. Let the cooked yuca drain thoroughly before mashing.
Make ahead: You can shape the tots ahead of time and refrigerate them, covered, until ready to fry.
Serving suggestions: Enjoy with cilantro garlic sauce, ranch dressing, or topped with BBQ pulled pork.
 
Serving: 1serving, Calories: 335kcal, Carbohydrates: 80g, Protein: 3g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.2g, Sodium: 610mg, Potassium: 556mg, Fiber: 4g, Sugar: 3g, Vitamin A: 28IU, Vitamin C: 42mg, Calcium: 34mg, Iron: 1mg
Course: Appetizer, Side Dish, Snack
Cuisine: American, Cuban
Keyword: cuban yuca, yuca tots
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