| Total: | 45 min |
| Prep: | 20 min |
| Cook: | 25 min |
Ingredients
- 2 yuca, peeled and cut into wedges, 1/4-inch wide by 3 inches long
- 4 cups chicken stock
- 1/3 cup cider vinegar
- 2 cloves garlic, smashed
- 6 cups vegetable oil
- Kosher salt and freshly ground pepper
- 1/2 cup mayonnaise
- 1/4 cup chopped fresh cilantro, plus more for garnish
- 2 cloves roasted garlic
- 2 tablespoons fresh lime juice
- 1 tablespoon agave nectar
- 1/4 teaspoon Sriracha (an Asian chili sauce)
Instructions
- Combine the yuca, chicken stock, vinegar, smashed garlic, and 2 cups water in a medium saucepan. Bring to a boil, reduce the heat, and simmer, 9 to 10 minutes. Drain and let dry on a baking sheet.
- Combine the mayonnaise, 1/4 cup cilantro, roasted garlic, lime juice, agave, and Sriracha in a small bowl.
- Heat the vegetable oil in a large heavy-bottomed pot to 350 degrees F. In batches, fry the yuca for about 3 minutes, turning after each minute, until the fries are lightly golden. Drain on a paper towel-lined baking sheet; sprinkle with salt and garnish with cilantro while warm.
- Serve with the sriracha-lime mayo.
Reviews
These homemade Yuca Fries beat the take out any day! So delicious. They will be my go to for a tasty foodie treat!
Two thumbs up! I had never cooked yucca before. They came out great and everyone loved the mojo mayo! It goes really well with tortilla chips, too!