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Ingredients
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Fried Yuca
Lime Aioli
Method
Fried Yuca
- 1
Prepare the Yuca
Peel the yuca using a sharp knife, removing the tough brown skin. Cut the yuca into thick sticks or chunks, about 3-4 inches long.
- 2
- 3
Drain and Cool
Once cooked, drain the yuca and allow it to cool slightly. You can also refrigerate the boiled yuca for about 30 minutes for a crispier texture when frying.
- 4
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Yuca
Carefully add the boiled yuca pieces to the hot oil in batches. Fry for about 4-5 minutes, or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt to taste.
Lime Aioli
- 6
Prepare the Garlic
Mince the garlic cloves finely or use a garlic press for a smoother texture.
- 7
Mix the Aioli Ingredients
In a bowl, combine the mayonnaise, minced garlic, fresh lime juice, lime zest, and salt. Mix well until smooth and creamy.
- 8
Taste and Adjust
Taste the aioli and adjust seasoning if necessary, adding more lime juice or salt according to your preference.
- 9
Serve
Transfer the lime aioli to a serving bowl and serve it alongside the fried yuca for dipping.