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Crispy Caribbean Yucca Cakes with Garlic-Lime Mojo
Laura

Crispy Caribbean Yucca Cakes with Garlic-Lime Mojo

Golden crispy yucca cakes with creamy centers, served with zesty garlic-lime mojo sauce. Easy gluten-free Caribbean yuca fritters perfect for appetizers or sides.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 cakes
Course: Lunch
Cuisine: Caribbean
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds fresh yucca root peeled and cut into 2-inch chunks
  • 1 teaspoon salt for boiling water
  • 3 cloves garlic minced fine
  • 1/4 cup fresh lime juice about 2 limes
  • 2 tablespoons white vinegar
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh cilantro chopped
  • 1/4 cup all-purpose flour for binding
  • 1 large egg beaten
  • vegetable oil for frying
  • sea salt for finishing

Equipment

  • Large pot
  • Skillet
  • Potato masher
  • sharp knife
  • Small saucepan

Method
 

  1. Peel the yucca root thoroughly, removing both the waxy outer layer and pinkish layer underneath. Cut into 2-inch chunks.
  2. Bring a large pot of salted water to a rolling boil. Add yucca chunks and cook for 20-25 minutes until fork-tender.
  3. Drain well and let cool slightly. Cut each chunk in half lengthwise and remove the tough fibrous core from the center.
  4. Mash the yucca with a fork or potato masher until you achieve a smooth yucca puree consistency.
  5. Transfer mashed yucca to a large bowl. Add beaten egg and flour. Mix until the mixture holds its shape when pressed.
  6. Shape the mixture into round yuca patties, about 3 inches wide and 1/2 inch thick. You should get 12-14 yucca cakes.
  7. Heat vegetable oil in a large skillet over medium-high heat (about 1/4 inch deep). Fry yucca cakes in batches for 3-4 minutes per side until golden brown and crispy.
  8. Transfer to paper towel-lined plate to drain. Sprinkle with sea salt while still hot.
  9. For the garlic mojo: Heat olive oil in a small saucepan over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
  10. Remove from heat. Stir in lime juice, white vinegar, cumin, and black pepper. Add chopped cilantro. Taste and adjust seasoning.
  11. Serve yucca cakes immediately with garlic-lime mojo drizzled on top or on the side for dipping.

Notes

  • Don't skip removing the fibrous core from the yucca for smooth texture
  • Keep oil at consistent medium-high heat for even browning
  • Shape patties with slightly damp hands to prevent sticking
  • Make garlic mojo ahead so flavors have time to meld
  • Store leftover yucca cakes in fridge for up to 3 days, reheat in skillet to restore crispiness