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?
Why You’ll Love This Recipe
Who doesn’t like fries? And now what if I told you these are healthier? And that the mayo is made out of mojo. Mojo is a classic Cuban sauce made out of jalapeño, cilantro, and honey; what’s not to like? Trust us, you’ll want to repeat this recipe more than once.
Recipe Ingredients
These are the ingredients that you’ll need to make this recipe:
For The Yucca:
- yucca root
- low-sodium chicken or vegetable broth
- garlic cloves
- Kosher salt
- canola, grapeseed, or peanut oil
For The Mojo Mayonnaise:
- good-quality mayonnaise
- fresh cilantro leaves and stems
- freshly squeezed lime juice
- jalapeño chile
- honey
How To Make This Recipe
These are the instructions that you’ll have to follow to make this recipe:
- Cook The Yucca: Peel yucca, split in half crosswise, and cut into 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. 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.
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.
There you have it! Now go stock up on all your cooking essentials then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
PIN IT FOR LATER
Yucca Fries with Mojo Mayonnaise Recipe
Ingredients
For The Yucca:
- 2 large yucca root
- 6 cups low-sodium chicken or vegetable broth
- 4 medium garlic cloves
- Kosher salt
- 6 cups canola, grapeseed, or peanut oil
For The Mojo Mayonnaise:
- 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
- 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.
