Yucca Fries with Mojo Mayonnaise

Yucca Fries with Mojo Mayonnaise

Adapted from this Food Network recipe and this recipe.

http://saltandwind.com/recipes/170-yucca-fries-with-mojo-mayonnaise-recipe
Yucca Fries with Mojo Mayonnaise | http://saltandwind.com Sorry, kids, I’m currently flying and still haven’t told you where exactly it is I’m headed. So, drum roll please…I’m off to C...
Skill
Course
Cuisine
Ingredients
10
Hands-On Time
20 minutes
Total Time
25 minutes
Yield
-
Servings
4 to 6
Yucca Fries with Mojo Mayonnaise | http://saltandwind.com
Skill
Intermediate
Course
Appetizer
Cuisine
Latin
Ingredients
10
Hands-On Time
20 minutes
Total Time
25 minutes
Yield
-
Servings
4 to 6
Yucca Fries with Mojo Mayonnaise | http://saltandwind.com

Sorry, kids, I’m currently flying and still haven’t told you where exactly it is I’m headed. So, drum roll please…I’m off to Cuba. In case you can’t tell, I’m beyond excited. Friends have described it to me like a 50s fossil – a culture frozen in time with amazing cars, great hospitality, and the best rum ever, but with really horribly crappy internet. For the occasion, I say we make some of our favorite Cuban food like these Yucca Fries with Mojo Mayonnaise. And, while we're at it a fabulous Mojito. Sound good?

Ingredients

  • 2 large yucca root
  • 6 cups low-sodium chicken or vegetable broth
  • 4 medium garlic cloves

    divided

  • kosher salt
  • 6 cups canola, grapeseed, or peanut oil
  • 1 cup good-quality mayonnaise
  • 1/2 cup fresh cilantro leaves and stems
  • 2 tablespoons freshly squeezed lime juice

    plus extra lime wedges for garnish

  • 1 medium jalapeño chile

    ends trimmed and seeded

  • 1 teaspoon honey

Instructions

Peel yuca, split in half crosswise, and cut into 1/2- to 3/4-inch thick batons. Immediately place in a pot and cover with broth and water then add garlic and a big pinch of salt. Bring to a boil over high heat, reduce to a simmer, and cook until tender and yuca is starting to fray, about 10 to 15 minutes. Drain well and pat dry.

Tip

The yucca will oxidize and turn brown if you don't immediately put it in water. I like to just put it in the stock mixture in the pot I'll cook it in.

While yucca is cooking, combine mayonnaise, cilantro, lime juice, jalapeño, and honey in a mini food processor and process until smooth. Season to taste with salt if necessary. Set aside.

Tip

Mayonnaise can be made up to a 1 day ahead. Store covered in a refrigerated container until ready to use.

Once yucca is drained, heat oil in a heavy-bottomed pot, Dutch oven, or large wok over medium-high heat. Once the oil has reached to 350°F , adjust heat to maintain temperature. Add one-quarter of the yucca and cook, agitating and flipping every minute, until golden brown and crisp, about 3 to 5 minutes total. Transfer to a paper towel-lined baking sheet and season with salt. Repeat with remaining yucca then serve with mayonnaise and a few lime wedges.

Notes

 


Comments