PSA: I’m the luckiest. A couple weeks ago, I had a really long day at work and walked in on this platter. Joe loves fried food, and while I am not a fan of it (yes, truth be told!) I am ALWAYS a fan of fried yucca. So there he was, standing there with a bowl of yucca fries and vegan chipotle mayo. We’re not getting married until October, but seriously… I DO I DO I DO.
So of course, I asked for his permission to share his recipe, thinking that there was a batter or something involved – because seriously, they were SO crispy on the outside and so soft on the inside. Nope, no batter. These are SO easy to fry up, and Joe’s happy to share his secrets with us ;)
Oh, but before I even get into it – yucca root. Anyone over here thinking “what the hell is that?” Yucca root is a desert plant, also known as cassava. It’s grown North and South America. It has a number of health benefits, and is a great swap for the usual white potato. Quick and brief explanation ;)
So. The best part of this whole thing – when Joe dictated the instructions for this recipe and I finished, he said – “okay, read it back to me now.” Whoa, well then. He takes cooking VERY seriously… can’t be messing up perfection now, right? Ha! He makes me laugh. <3
Okay, so here it is – right from the top chef’s mouth.
Recipe
NOTE: This recipe works best using a Fry Daddy or Dutch Oven. PLEASE be careful when frying in a dutch oven. If you haven’t done this before, you may want to read up on google. I found this helpful forum.
If do not have either, you can fry in a regular pan with a bit of oil – or bake! Baking is not as crispy or tasty (I’ve tried before) but it gets the job done and is healthier. Simply coat with olive oil, preheat oven to 400 F and cook boiled yuca for about 25-30 minutes.
You will need:
- 1-2 large yucca roots
- Olive oil (how much depends on how big your frying pan is – fill at least 1/3 of the way)
- 1/2 cup Just Mayo
- 2-3 tbs of Goya Chipotle Peppers in Adobe Sauce
To make:
- Peel yucca with knife.
- Cut down center, and cut the string-y core before cutting into steak fries.
- Place raw yucca in a large pot of cold water. Bring to a boil – once boiling, let it simmer for about 15 minutes or so.
- Drain yuca.
- Heat up dutch oven over high heat (or your own fry pan) with oil… about 1/3 of the way. Using a thermometer, wait until it reaches 350 F.
- Once heated up turn down to med heat and gently place a few pieces of yucca in oil and fry for about 3-5 minutes, depending on thickness.
- Using a metal strainer, take fries out and place on a paper towel.
- Once all yucca fries are done, toss with course sea salt.
Chipotle Mayo Sauce
- Add 1/2 cup Just Mayo to about 2-3 tbs of chopped up chipotles in adobe sauce. Blend well – that’s it!
The sauce alone is out of control, just FYI! If you are not a fan of heat, you could also try Just Mayo and ketchup… it’s a simple and yummy sauce.
These are super crispy but soft and starchy inside. Is there anything better? I actually think these are tastier than regular fries – but I’ll let you make your own judgement call. I hope you give it a go, especially if you have never worked with or tried yucca root before.
Welp, now I am re-thinking about how lucky I am. I think I made the right choice with this one… he knows that plant food is the way to my heart ;)
Let me know about your experience! xx bianca
