Fried Yucca with Pink Sauce #Tailgate #SundaySupper

Fried Yuca with Pink SauceCollege football, NFL, Formula 1, soccer, this is the time of the year when we pull out our chair in from of the t.v. with friends and family to enjoy all the sports.
And we have so many recipes for you today to make and be part of this great season.
I made for you something very traditional and delicious, Fried Yuca, this is a root vegetable very starchy like a potato, and we made a lot of different recipes with this versatile vegetable.
I really encourage you to try it, you will be amaze how different and delicious it is.



  • 2 bags of Frozen Yuca (I recommend the one from Goya Foods)
  • 2 teaspoons of salt
  • 2 teaspoons of lemon
  • oil for frying

Pink Sauce

  • 3/4 c Ketchup
  • 2/3 c Mayonaisse
  • 1 teaspoon dijon mustard
  • 2 teaspoon sweet relish


  1. In a pot with boiling water add the salt, lemon and yuca, cook for 30 minutes.
  2. Once cook use a colander to strain the water and let it cool completely.
  3. In the mind time you can make the pink sauce, just mix all the ingredients together until well combine, refrigerate.
  4. In a cast iron skillet or frying pan heat the oil and add the yuca, taste the oil by adding a little piece of the yuca if sizzle is ready, fry for 5 minutes each side of until brown, crispy and yummy.

This recipe makes about 30 pieces of fried yuca.

Preparation time: 20 minutes
Cooking time: 40 minutes total
Level of the recipe: Easy

I know you want more ideas, and we have even more delicious recipes for you, check it out:

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49 thoughts on “Fried Yucca with Pink Sauce #Tailgate #SundaySupper

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  26. A crisp yucca dipped into pink sauce looks like the perfect snack for football and racing fans sitting in a parking lot or around the TV. Your pink sauce reminds me of the condiments combo which landed on my hamburgers =) Pink sauce is a great title.

  27. I spent some time as a child in Peru where fried yucca featured as a side in many meals, so I love it dearly. We can’t get the frozen Goya ones where I live (or have lived) so occasionally, I have to do it the hard way from fresh. But it’s so worth it! Thanks for sharing this recipe, Kathia. It brings back lots of good memories for me.

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