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Ingredients You’ll Need for Pollo Tropical Fried Yuca Recipe

🍠 Pollo Tropical Fried Yuca Recipe (Copycat)

This Pollo Tropical Fried Yuca Recipe recreates the beloved Caribbean-inspired side dish: golden, crispy yuca fries with a soft, fluffy center. Made from cassava root, these fries are a flavorful alternative to potatoes — deliciously crunchy and perfect for dipping in Pollo Tropical’s signature garlic sauce.
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Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs fresh or frozen yuca (cassava), peeled and cut into 3-inch chunks
  • 2 tsp salt (divided)
  • Vegetable oil, for frying
  • Optional dip: Pollo Tropical-style garlic-cilantro sauce

Method
 

  1. Boil the yuca:
    Place yuca pieces in a large pot and cover with water.
    Add 1 tsp salt and bring to a boil.
    Simmer for 15–20 minutes, or until yuca is fork-tender but not falling apart.
    Drain and let cool slightly.
  2. Remove tough center:
    Once cool enough to handle, cut the chunks in half lengthwise and remove the fibrous core in the center.
  3. Cut into fry shapes:
    Slice the cooked yuca into thick fry-like sticks.
  4. Heat oil for frying:
    In a deep skillet or fryer, heat vegetable oil to 350°F (175°C).
  5. Fry until golden:
    Fry yuca in batches for 3–5 minutes, turning occasionally until crisp and golden brown.
    Remove and drain on paper towels. Sprinkle with the remaining 1 tsp salt.
  6. Serve hot:
    Serve immediately with garlic-cilantro dipping sauce or mojo sauce for that authentic Pollo Tropical flavor.

Notes

Tips

  • You can use frozen yuca from the grocery store — it saves prep time and tastes just as good.
  • Double-fry the yuca for extra crispiness (first fry lightly, then refry until golden).
  • Make sure oil is hot enough — if it’s too cool, the fries will absorb oil and become soggy.