Yucca Fries with Mojo Mayo

  • Total: 45 min
  • Prep: 20 min
  • Cook: 25 min
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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)


  1. 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. 2. Combine the mayonnaise, 1/4 cup cilantro, roasted garlic, lime juice, agave, and Sriracha in a small bowl.
  3. 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.
  4. Serve with the mojo mayo sauce.
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