Yucca Fries with Mojo Mayo

Total Time:
45 min
20 min
25 min
  • 2 yucca, peeled and cut into wedges, 1/4-inch wide by 3 inches long
  • 4 cups chicken stock
  • 1/3 cup cider vinegar
  • 2 cloves garlic, smashed
  • 6 cups vegetable oil
  • Kosher salt and freshly ground pepper
  • 1/2 cup mayonnaise
  • 1/4 cup chopped fresh cilantro, plus more for garnish
  • 2 cloves roasted garlic
  • 2 tablespoons fresh lime juice
  • 1 tablespoon agave nectar
  • 1/4 teaspoon Sriracha (an Asian chili sauce)
  • 6 cups vegetable oil
  • 1. Combine the yucca, 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.

  • 2. Combine the mayonnaise, 1/4 cup cilantro, roasted garlic, lime juice, agave, and Sriracha in a small bowl.

  • 3. Heat the vegetable oil in a large heavy-bottomed pot to 350 degrees F. In batches, fry the yucca 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 mojo mayo sauce.

  • Copyright 2011 Television Food Network, G.P. All rights reserved

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