Yucca Fries with Mojo Mayo (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 1 |
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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) |
6 cups vegetable oil |
Directions:
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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