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Recipe courtesy of Food Network Kitchen

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

Ingredients

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)

Directions

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.

My Private Notes

Name: Yucca Fries with Mojo Mayo
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H45M0.000S
Ingredients: 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)

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Yucca Fries with Mojo Mayo

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My Private Notes

Buffalo Chicken Enchiladas

Buffalo Chicken Enchiladas 00:45

Patriotic Piñata Cookies 01:00

Grilled Brie with Prosciutto 00:40

How to Make Basil Pesto 03:48

Sheet Pan Brownie-Cookie Bars 01:15

Meatball Marsala 00:53