Yucca Fries Recipe

Prepare and parboil the yucca

Trim the ends of the yucca and peel with a sharp knife (remove the waxy brown skin and the pinkish layer beneath). Cut the peeled root into 3–4 inch lengths, then slice each length into sticks about 1/2–3/4 inch thick. Place the sticks in a pot and cover with about 6 cups of cold water. Add 1 tablespoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until the yucca is just tender when pierced with a fork but not falling apart, about 12–15 minutes depending on thickness.

Drain the yucca in a colander and let cool slightly (5–10 minutes). If a tough fibrous core remains in the center of any pieces, remove it now by splitting the stick and pulling out the core. Pat the yucca sticks very dry with paper towels—removing surface moisture prevents oil splatter and yields crisper fries.

First fry (blanching)

Heat 1 to 1 1/2 cups of vegetable oil in a heavy-bottomed pot or deep fryer to 300°F (about 150°C). If you don't have a thermometer, heat until a small piece of bread sizzles gently. Fry the yucca in batches (do not overcrowd) for 3–4 minutes until they are firm and slightly pallid but not browned. Remove with a slotted spoon and drain on a rack or paper towels. Let rest for 5 minutes.

Second fry (crisping)

Increase the oil temperature to 360–375°F (182–190°C). Return the yucca to the hot oil in batches and fry until golden brown and crisp, about 2–4 minutes per batch. Remove to paper towels or a rack and immediately season with 1 teaspoon salt and the optional 1 teaspoon smoked paprika while hot so the seasoning adheres. Keep fries warm in a low oven (200°F / 95°C) if frying in multiple batches.

Serve the yucca fries hot alongside the paprika aioli.

In a small bowl, combine 1 cup mayonnaise, minced garlic, 1 tablespoon lemon juice, 1 teaspoon smoked paprika, and 1 teaspoon hot paprika or cayenne (if using). Stir until smooth.

Season with 1 teaspoon salt and 1/4 teaspoon freshly ground black pepper; taste and adjust acidity or seasoning—add a little more lemon juice if you want brighter tang, or a teaspoon of olive oil to loosen the texture if too thick.

Cover and refrigerate the aioli for at least 15 minutes to let flavors meld. Bring to cool room temperature before serving with the hot yucca fries.