Combine the yuca, chicken stock, vinegar, smashed garlic, and 2 cups water in a medium saucepan. Bring to a boil, reduce the heat, and simmer, 9 to 10 minutes. Drain and let dry on a baking sheet.
Combine the mayonnaise, 1/4 cup cilantro, roasted garlic, lime juice, agave, and Sriracha in a small bowl.
Heat the vegetable oil in a large heavy-bottomed pot to 350 degrees F. In batches, fry the yuca for about 3 minutes, turning after each minute, until the fries are lightly golden. Drain on a paper towel-lined baking sheet; sprinkle with salt and garnish with cilantro while warm.
Serve with the sriracha-lime mayo.
Tools You May Need
Copyright 2011 Television Food Network, G.P. All rights reserved
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.