Yuca, yucca root, or cassava is native to Brazil and the tropical areas of the Americas. It’s widely grown all over Latin America and the Caribbean and is essential in Caribbean cuisine. It is a brown root about two inches in diameter and eight inches in length. The flesh is white, starchy, and fibrous. Because yuca bruises easily, it is found with a waxy, protective coating applied. It is easy to peel with a regular vegetable peeler. Peel yuca one at a time and immediately immerse in cold water to prevent the white flesh from discoloring.
- [i ]For the fries:[/i ]
- 3 medium sized yuca roots
- oil for flying
- For the sauce:
- ⅓ cup mayonnaise
- 1-2 TBS chopped chipotle pepper in adobo sauce
- 1 TBS red chili paste
- ¼ teaspoon salt
- Mix the ingredients for the sauce in a small bowl. Pulse in a food processor or blender until smooth. Refrigerate until ready to use.
- Peel the yuca with a vegetable peeler one at a time, placing them in cold water in between. Cut each section of yuca root into French fry sized pieces and return to the cold water. Yuca fries are typically thick cut. Drain and rinse the yuca then place in a medium saucepan and cover with alter water. bring to a boil and cook until the yuca is fairly soft. You should be able to slip a knife into one buit they should not be mushy. Drain the yuca fries in a colander and place on paper towel in a single layer. Let the yuca dry out and cool completely. Pour enough oil to come up two inches up the side in a deep pot. Heat the oil to 325 degrees. Using a spider or a slotted spoon place the fries in batches into the hot oil. Cook until slightly golden brown, remove from oil, salt, and drain on paper towels.You can keep the first batches warm in the oven until all the fries are cooked.
- Serve hot with dipping sauce.