Yucca Fries with Southwest Fry Seasoning

Total Time:
1 hr 40 min
15 min
1 hr
25 min

4 to 6 servings

  • Southwest Fry Seasoning:
  • 1 tablespoon ground cumin
  • 1 tablespoon granulated garlic
  • 1 tablespoon onion powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons kosher salt
  • 2 teaspoons granulated sugar
  • 2 teaspoons superfine sugar
  • 1 teaspoon ancho chili powder
  • 1 teaspoon freshly ground pepper
  • Yucca Fries:
  • 2 pounds fresh yucca root, peeled and cut into 3/8-by-1/2-by-5-inch fries
  • 2 tablespoons white vinegar
  • 3 cups canola oil
  • 1 tablespoon kosher salt
  • Special equipment: a deep-fry thermometer

  • For the Southwest fry seasoning: In a small mixing bowl, combine the cumin, granulated garlic, onion powder, smoked paprika, salt, granulated sugar, superfine sugar, chili powder and pepper. Reserve.

  • For the fries: Fill a large bowl with 8 cups water and the white vinegar. Add the yucca fries and soak for 30 minutes to remove the starch.

  • Heat the canola oil in a Dutch oven to 300 degrees F.

  • Bring 6 quarts water and the salt to a boil in a large stockpot. Add the yucca fries and cook until tender and almost translucent, about 6 minutes. Remove from the water with a slotted spoon and place on a clean towel to drain; allow the yucca fries to cool.

  • Divide the yucca fries into 3 batches. Place the first batch in the hot oil. Blanch for 2 minutes, remove from the oil and transfer to a cooling rack set over a baking sheet to drain excess fat. Repeat with the remaining fries in 2 batches.

  • Bring the canola oil up to 360 degrees F. Again working in 3 batches, fry the yucca fries until golden brown and crispy, about 3 minutes. Remove from the hot oil with a slotted spoon and place on a paper towel-lined plate. Repeat with the remaining fries in 2 batches. Season the fries with the Southwest fry seasoning. Serve immediately.

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    Recipe courtesy of Food Network Kitchen