Yucca Fries with Southwest Fry Seasoning

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  • Level: Intermediate
  • Total: 1 hr 45 min (includes soaking and cooling times)
  • Active: 45 min
  • Yield: 4 to 6 servings
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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
  1. 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.
  2. 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.
  3. Heat the canola oil in a Dutch oven to 300 degrees F.
  4. 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.
  5. 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.
  6. 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.