Name: Yuca Fries with Spicy Mayo
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Caribbean, Latin
Ingredients: 2 pounds fresh yuca (1 to 2 roots) or 1 1/2 pounds frozen yuca pieces; Kosher salt, to taste; 2 quarts neutral oil (like canola or vegetable oil), as needed for deep frying; 2 jalapeños, stemmed and roughly chopped; 1 clove garlic; 1/2 cup mayonnaise; 1 teaspoon fresh lime juice; 1 teaspoon white vinegar; Kosher salt and freshly ground black pepper, to taste

1 Using a sharp knife, trim off each end of the yuca and then cut the root crosswise into 4-inch chunks. Cut a shallow slit down the side of one of the pieces, from top to bottom, and use a butter knife or your fingers to pry off the outer skin and inner peel. It likely won’t come off in one piece—just wedge the knife under the layer of peel again and loosen it from the flesh. Repeat with the rest of the yuca. Cut out any brown spots and rinse the yuca with water.

2 Add the peeled yuca segments to a medium pot, cover with water, and season with salt. Bring to a boil, reduce to a steady simmer, and then cook until fork tender, pale yellow, and turning translucent, about 20 minutes.

3 While the yuca is cooking, prepare the spicy mayo. Combine the jalapeños, garlic, mayonnaise, lime juice, vinegar, and salt and pepper to taste in a small blender or small food processor. Purée until smooth.

4 Once cooked, drain the yuca well and set aside until cool enough to handle, 3 to 5 minutes. Cut the yuca in half lengthwise and remove the fibrous core that runs through the middle. Cut the halved pieces into wedges about 1/2 inch thick.

5 To deep fry: Add 2 to 3 inches of oil to a deep, heavy pot or Dutch oven and heat over medium-high heat until the oil reaches 375°F. Place a cooling rack over a baking sheet or line a platter with paper towels. Fry the yuca wedges in batches until golden, about 4 minutes. If oil does not completely cover the yuca, turn the pieces occasionally to ensure all sides are crisped. Using a slotted spoon or spider, carefully transfer the yuca fries to the cooling rack or paper towel-lined plate. Season immediately with salt. To air fry: Add the yuca wedges to a medium bowl and toss with 2 tablespoons of oil and season with salt. Transfer the wedges to the basket of the air fryer in a single layer, working in batches if necessary. Cook at 400°F until golden brown and crisp, about 15 minutes, flipping halfway through.

6 Serve the yuca fries while they’re hot along with the spicy mayo. Store leftover yuca fries in an airtight container in the refrigerator. They’ll last up to 5 days. For best reheating results, heat them in an oven or an air fryer at 375°F until warmed through and crispy. Love the recipe? Leave us stars and a comment below!