Yucca Fries

Name: Yucca Fries
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: Kosher salt; 3 medium yucca (about 2 pounds), peeled and cut into 2-by-1-inch wedges; 1/3 cup chopped fresh cilantro leaves; 1 teaspoon ground turmeric; 1/2 teaspoon ground cumin; 4 cups vegetable oil; 1 lime, halved

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Level: Intermediate

Total: 45 min
Active: 35 min

Yield: 4 servings

This is your chance to switch up your regular fries to something a little more exciting. These yucca fries are incredibly creamy on the inside and extra crispy on the outside. Try them with any number of fun dips.

Level: Intermediate

Total: 45 min
Active: 35 min

Yield: 4 servings

Ingredients

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Kosher salt

3 medium yucca (about 2 pounds), peeled and cut into 2-by-1-inch wedges

1/3 cup chopped fresh cilantro leaves

1 teaspoon ground turmeric

1/2 teaspoon ground cumin

4 cups vegetable oil

1 lime, halved

Directions

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21m Intermediate 90%

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Bring a large pot of heavily salted water to a boil. Add the yucca and cook over medium-low heat until tender, about 15 minutes. Drain and let sit until the wedges are no longer steaming. Discard any stringy pieces.
Meanwhile, combine the cilantro, turmeric, cumin and 1 teaspoon salt in a medium bowl.
Put the oil in a large Dutch oven or heavy-bottomed pot. Heat over medium-high heat until a deep-fry thermometer inserted in the oil reaches 400 degrees F.
Working in batches (don’t crowd the pot), fry the yucca, flipping midway, until golden brown, 5 to 6 minutes. Remove with a slotted spoon; add to the bowl with the cilantro mixture and toss. (You can also drain the fries on paper towels and sprinkle with the cilantro mixture.)
Sprinkle the fries with lime juice and serve.