Shellfish Free Ginger-Lime Cassava Fries
Crispy, golden, and loaded with bright tropical flavor, these baked cassava fries are the kind of snack that disappears fast. Fresh yuca gets parboiled until just tender, then tossed in a punchy coconut oil marinade spiked with grated ginger, lime zest, and a touch of turmeric before hitting a hot oven. That two-step process — boiling first, then roasting — is the secret to getting edges that actually crisp up instead of turning soggy. The result is a fry that's sturdy enough to scoop a dip but flavorful enough to eat completely plain. Every single ingredient here is naturally free from shellfish and seafood, so there's no label-reading stress or cross-contact concerns to worry about. A scatter of fresh cilantro and a squeeze of lime wedge right before serving takes the whole thing over the top. Whether you're serving these as a party appetizer or a weeknight side, they bring serious wow factor with surprisingly simple effort.
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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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