Turkey Free Ginger-Lime Cassava Fries
Crispy on the edges, tender in the middle, and loaded with bright, zippy flavor — these cassava fries are the kind of snack that disappears fast. Fresh yuca gets par-boiled until just tender, then tossed in a punchy coconut oil marinade 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 real crispiness without a deep fryer. The result is golden, fragrant fries with a slightly earthy sweetness from the cassava that pairs beautifully with all that citrus heat. Every single ingredient here is naturally free from poultry, so there's zero need to scan labels or swap anything out. Finish them with a scatter of fresh cilantro and a squeeze of lime, and you've got a seriously impressive side or appetizer that tastes way more involved than it actually is.
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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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