Yucca, a root vegetable found at most grocery stores, cooks up like a potato. Also try it steamed and mashed with garlic oil and a touch of salt.
2 pounds yucca, peeled
1 cup mayonnaise
2 tablespoons chopped fresh cilantro
2 teaspoons lime juice
1 teaspoon chopped garlic
1/4 teaspoon salt
1/8 teaspoon cayenne pepper (optional)
Vegetable oil (about 4 cups)
How to Make It
Cook yucca in boiling salted water in a Dutch oven 30 minutes or until fork-tender. Dry thoroughly with paper towels, and spread on baking sheets to cool. Cut each into 1/4-inch-thick fries, and set aside.
Combine mayonnaise, next 4 ingredients, and, if desired, cayenne pepper in a small bowl.
Pour oil to depth of 3 inches into a Dutch oven, and heat to 350°. Fry yucca, in 3 or 4 batches, 6 minutes per batch. Drain on paper towels. Return oil to 350°, and fry yucca, in 3 or 4 batches, another 6 minutes or until crispy. Drain on paper towels, and season with additional salt, if desired. Serve with cilantro mayonnaise.