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?
PIN IT FOR LATER
Yucca Fries with Mojo Mayonnaise Recipe
- 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
- 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.