Red Meat Allergy Friendly Classic Yuca Fries

Total time50 min

Prep time20 min

Cook time30 min

Red Meat Allergy Friendly Classic Yuca Fries

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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
Morton Kosher Salt, Coarse, 48 Ounce Morton Coarse Kosher Salt - 16 oz Kroger Coarse Kosher Salt Badia Spices Kosher Salt Diamond Crystal Kosher Salt - 26 OZ
See all
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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