County Fair Inspired Fried Dough (autoimmune paleo)

County Fair Inspired Fried Dough (autoimmune paleo!) //

Today you are in for a REAL treat with this guest recipe by Libby Louer of I could not believe it when she told me she had a county fair-inspired recipe for fried dough that was autoimmune paleo protocol compliant. I am gonna make this STAT as soon as I am back from my trip to Costa Rica for a qigong retreat. Many thanks to Libby for sharing this recipe for you all while I am out of the country! And, gosh, isn't it funny how kitchen disasters can actually turn into amazing recipes sometimes??!

I learned a few days ago that a farm just around the corner from my new place grows yuca - I learned this while I was chatting with as I was buying some yuca plant leaves from him at the farmer's market! They'll be harvesting the roots around Oct-Nov, and he was telling me how easy it is to start your own plant from the cuttings of a fresh piece of yuca. He did warn that it's not possible to do it from the store-bought kind that are treated with chemicals and coated in paraffin (petroleum) wax. I am so going to plant my own yuca, and in another year I'll have a lot of my own homegrown FRESH yuca for recipes like this one!

Without further ado, please help me show Libby a warm welcome! Here she is:

These were supposed to be tortilla chips.

The yuca burnt.

Also the smoke alarm went off and I got yuca-goo all over my good camera. 

The baby’s crying.

My dinner was fried dough dipped in honey. 

Did I mention I was shooting for tortilla chips? 

These are better than tortilla chips any day though. I promise!

County Fair-Inspired Fried Dough (autoimmune paleo)

Recipe by Libby Louer of

This kitchen mishap turned into a delicious autoimmune paleo version of count fair style fried dough!


  • 1 whole yuca root
  • 2 heaping Tbsp coconut oil
  • honey, for dipping (raw local preferred)

Cooking Directions

  1. Cut off the ends and the outer shell of the yuca. Cut into large 2-3” chunks and boil for around 30-40 minutes until the yuca is soft. Put in a blender (I recommend this one) or food processor and blend until smooth. You may need to use a tamper to ensure that the yuca blends evenly. Scoop it out with a spatula and spread it onto a cutting board or cookie sheet. Put the yuca in the freezer for 10 minutes to cool.
  2. Heat the oil in a skillet over medium high heat. When the yuca is cool, remove it from the freezer. Break the yuca into small chunks, no bigger than the size of your palm. Add to the oil and fry on each side until golden brown. Remove with tongs and set on paper towels to absorb the oil. Let it cool for about 2 minutes.
  3. Enjoy dipped in raw honey.

A few notes from Amanda:

  • When working with whole yuca root, I do recommend removing the tough, stringy, fibrous core from the center of the boiled yuca before turning it into a dough. It's easy to lift right out after boiling. 
  • This recipe will work just fine if you substitute peeled frozen yuca for the fresh. Read more about why I prefer to work with frozen yuca in this post. But, if all you can find is the fresh root, by all means use that!

About the author:

Libby Louer is a wife, mom of 2, social worker, and health coach. She is bossy, messy, and a disaster in the kitchen. You can read more about her kitchen mishaps, recovery from Lyme disease, her passion for natural medicine and whatever else comes out of her keyboard. It's all at

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