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Yucca Fries with Cilantro Mayonnaise

Photo: Ray Kachatorian; Styling: Heather Chadduck
Yield Makes 4 to 6 servings
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

  1. 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.

  2. Combine mayonnaise, next 4 ingredients, and, if desired, cayenne pepper in a small bowl.

  3. 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.