2tablespoonsfreshly squeezed lime juiceplus extra lime wedges for garnish
1mediumjalapeño chileends trimmed and seeded
Cook The Yucca: Peel yucca, 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 yucca is starting to fray, about 10 to 15 minutes. Drain well and pat dry.
Make The Mojo Mayonnaise: 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.
Fry The Yucca; 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.
Keyword bar appetizer, bar food, easy appetizer, sport bar food, yucca fries