Eosinophilic Esophagitis Friendly Classic Yuca Fries
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Learn more →Ingredients
4 servings
For the fries
- 2 lbs fresh yuca (cassava), peeled and cut into 3-inch batons
- 1 tbsp kosher salt, plus more for finishing
- 4 cups vegetable oil, for frying
For the dipping sauce
- ⅓ cup mayonnaise
- 2 cloves garlic, finely minced or pressed
- 1 tbsp fresh lime juice
- ¼ tsp smoked paprika
- ¼ tsp kosher salt
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges (optional)
Instructions
- 1
Place the yuca batons in a large pot and cover with cold water by at least 2 inches. Add 1 tbsp kosher salt and bring to a boil over high heat, then reduce to a steady simmer. Cook for 15–20 minutes, until the yuca is tender when pierced with a fork but not falling apart — the pieces should hold their shape. Drain and spread on a wire rack set over a baking sheet to steam-dry for at least 5 minutes. Remove and discard any fibrous central cord you find running through the pieces.
- 2
While the yuca dries, make the dipping sauce. In a small bowl, stir together the mayonnaise, garlic, lime juice, smoked paprika, and 1/4 tsp kosher salt until smooth. Taste and adjust seasoning, then set aside.
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