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.

Rolando Cruz-Taura
Recipe by Coastal Living March 2009

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Credit: Ray Kachatorian; Styling: Heather Chadduck

Recipe Summary

Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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