Yucca Fries Recipe

Peel and cut

Rinse the yucca root. Using a sharp chef's knife, remove both ends. Make a shallow lengthwise slit through the thick brown skin and peel it away in sections until only the pale interior remains. Cut the peeled yucca into 3–4 inch lengths, then halve lengthwise and cut each piece into fry-shaped sticks roughly 1/2 to 3/4 inch thick.

Remove fibrous core

If present, cut out the tough fibrous core that runs down the center of each piece by slicing it away with a small knife.

Parboil

Place the cut yucca in a medium pot and cover with about 6 cups of cold water. Add 1 tsp salt. Bring to a rolling simmer over medium-high heat, then reduce heat to maintain a gentle simmer. Parboil the yucca for 10–12 minutes until the pieces are tender but still hold their shape (a fork should meet some resistance). Drain thoroughly in a colander and let steam-dry for 5 minutes.

Heat oil

In a heavy-bottomed pot or deep fryer, heat 1.5–2 cups of vegetable oil to 350°F (175°C). If you don't have a thermometer, heat until a small piece of bread browns in about 60 seconds or a scrap of yucca sizzles steadily on contact.

First fry (blanch)

Working in batches to avoid crowding, carefully add parboiled yucca pieces to the oil. Fry for 3–4 minutes until they become slightly golden and set but not deeply browned. Remove with a slotted spoon and transfer to a wire rack or paper towel-lined tray to drain. Allow the oil to return to 350°F before the next batch.

Second fry (crisp)

When all pieces have been blanched, increase oil temperature to 375°F (190°C). Fry the yucca in batches for an additional 2–3 minutes, or until crisp and golden brown on the outside. Remove with a slotted spoon and drain on a wire rack or paper towels.

Season

While still hot, sprinkle the fries evenly with 1 tsp fine sea or kosher salt and 1 tsp freshly ground black pepper. Toss gently to coat.

Stir together 1 tablespoon mayonnaise, 1 teaspoon fresh lime juice, 1/2 teaspoon minced garlic and 1/4 teaspoon smoked paprika (or a pinch of cayenne) in a small bowl. Adjust salt to taste. Chill briefly if desired. Serve alongside the hot yucca fries.