Name: Fried Yuca With Spicy Mayo
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Latin American, Latin, South American
Ingredients: 1 1/2 pounds fresh yuca (about 2 roots); Kosher salt; 1/2 cup mayonnaise; 2 tablespoons aji amarillo paste (see note); 1 tablespoon juice from 1 lime; 1 jalapeño pepper, stems and seeds removed, roughly chopped.; 1/4 cup loosely packed fresh cilantro leaves; 2 tablespoons grated cotija, romano, or feta cheese; 2 quarts peanut or vegetable oil

Ingredients

4 serv.

1 1/2 pounds fresh yuca (about 2 roots)
Kosher salt
1/2 cup mayonnaise
2 tablespoons aji amarillo paste (see note)
1 tablespoon juice from 1 lime
1 jalapeño pepper, stems and seeds removed, roughly chopped.
1/4 cup loosely packed fresh cilantro leaves
2 tablespoons grated cotija, romano, or feta cheese
2 quarts peanut or vegetable oil

Instructions

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1 Peel yuca, split in half crosswise, and cut into 1/2- to 3/4-inch thick batons. Place in a pot and cover with cold water by 2 inches. Season well with salt. Bring to a boil over high heat, reduce to a simmer, and cook until tender and yuca is starting to fray, about 15 minutes. Drain.
2 While yuca is cooking, combine mayonnaise, aji amarillo, lime juice, jalapeño, cilantro, and cheese in the jar of a blender and blend on high speed until smooth. Alternatively, blend in a up with a hand blender. Season to taste with salt if necessary. Set aside.
3 When yuca is boiled, heat oil to 350°F in a fryer, Dutch oven, or large wok over high heat. Adjust flame to maintain temperature. Add yuca and cook, agitating and flipping frequently, until golden brown and crisp, about 3 minutes. Transfer to a paper towel-lined tray and shake to drain. Season with salt. Serve immediately with sauce for dipping.