Honey Free Ginger-Lime Cassava Fries
Cassava fries are already a crowd-pleaser, but this version takes things up a notch with a punchy coconut oil coating built around fresh ginger, lime zest, and a touch of turmeric. The result is a golden, lightly crisped fry with bright citrus heat and a warm, earthy undertone that makes it nearly impossible to stop at just a few. A quick parboil before baking is the secret move here — it gets the inside tender while the oven does the work of crisping up the edges without any deep frying required. Many flavored fry recipes sneak in sweeteners to balance the spice, but every bit of flavor here comes from real, whole ingredients, so there's nothing hidden to worry about. The fresh cilantro and lime wedges at the end are optional but genuinely worth it, adding a pop of green freshness that ties the whole plate together. These are the kind of fries you bring to a gathering and watch disappear before anything else on the table.
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Learn more →Ingredients
4 servings
- 2 lb fresh cassava (yuca), peeled and cut into 3-inch x ½-inch sticks
- 3 tbsp coconut oil, melted
- 1 tbsp fresh ginger, finely grated
- 1 tsp lime zest (from about 1 lime)
- 1 tbsp fresh lime juice
- ½ tsp ground turmeric
- 1 tsp sea salt, plus more to taste
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Bring a large pot of salted water to a boil. Add the cassava sticks and cook for 8–10 minutes, until just tender when pierced with a fork but not falling apart. Drain well and spread on a clean kitchen towel or paper towels to dry for 5 minutes — excess moisture prevents crisping.
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