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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a recipe I am posting for a request. I have not tried it myself. By Chef Jamie Roraback Ingredients:
4 cups yucca root, peeled,cut into shoestring size pieces about 2 1/2 inches long |
vegetable oil, as needed (for deep frying) |
salt and black pepper |
1 cup tomato ketchup |
1/2 cup mango, very ripe,peeled,pit removed,and diced |
1/2 teaspoon habanero pepper, outside of pepper chopped (optional) |
1 tablespoon fresh lime juice |
Directions:
1. Heat tall deep-fry pot halfway with vegetable oil to 325 degrees F.
2. Add 1 c.
3. yucca fries to the oil at a time and fry for about 21/2 minutes or until golden brown, cooked through, and crisp.
4. Drain on paper towels, and season to taste.
5. Repeat with three other batches.
6. For ketchup: Combine all ingredients in blender, puree until smooth.
7. Serve with yucca fries.
8. Note: I would dry yucca with paper towels well before frying.
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