Recipe courtesy of Guy Fieri
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Yucca Fries with Southwest Fry Seasoning
Total:
1 hr 45 min
Active:
45 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
1 hr 45 min
Active:
45 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Southwest Fry Seasoning:
Yucca Fries:

Directions

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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