This is your chance to switch up your regular fries to something a little more exciting. These yucca fries are incredibly creamy on the inside and extra crispy on the outside. Try them with any number of fun dips.
| Level: | Intermediate |
| Total: | 45 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 3 medium yucca (about 2 pounds), peeled and cut into 2-by-1-inch wedges
- 1/3 cup chopped fresh cilantro leaves
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 4 cups vegetable oil
- 1 lime, halved
Instructions
- Bring a large pot of heavily salted water to a boil. Add the yucca and cook over medium-low heat until tender, about 15 minutes. Drain and let sit until the wedges are no longer steaming. Discard any stringy pieces.
- Meanwhile, combine the cilantro, turmeric, cumin and 1 teaspoon salt in a medium bowl.
- Put the oil in a large Dutch oven or heavy-bottomed pot. Heat over medium-high heat until a deep-fry thermometer inserted in the oil reaches 400 degrees F.
- Working in batches (don’t crowd the pot), fry the yucca, flipping midway, until golden brown, 5 to 6 minutes. Remove with a slotted spoon; add to the bowl with the cilantro mixture and toss. (You can also drain the fries on paper towels and sprinkle with the cilantro mixture.)
- Sprinkle the fries with lime juice and serve.
Nutrition Facts
| Serving Size | 1 of 22 servings |
| Calories | 417 |
| Total Fat | 41 g |
| Saturated Fat | 3 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 199 mg |