2000s Recipes + Menus
Yuca Fries with Chipotle Mayonnaise
Serves4
- Active time:30 min
- Start to finish:45 min
May 2005
If you’re making these fries to go with the broiled steak with horseradish cream, skip the chipotle mayonnaise and squeeze lemon or lime juice over the fries.
- 2 lb fresh yuca, cut crosswise into 2 1/2-inch sections, then peeled with a knife and cut lengthwise into 1/3-inch-thick fries, or 1 1/2 lb frozen yuca pieces (not thawed)
- About 6 cups vegetable oil
- 1/2 cup mayonnaise
- 2 tablespoons fresh lime juice
- 2 teaspoons minced canned chipotle chiles in adobo, or sauce from can
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Special equipment:
a deep-fat thermometer
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Cook fresh or frozen yuca with 1 tablespoon oil in a 6- to 8-quart pot of boiling salted water, uncovered, until tender when pierced with a knife and almost translucent, 8 to 12 minutes for fresh or 10 to 15 for frozen. Transfer with a slotted spoon to several layers of paper towels to drain and let stand 5 minutes. If using frozen yuca, cut pieces into 1/3-inch-thick fries, discarding any fibrous core.
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Preheat oven to 200°F.
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Heat about 1 1/2 inches oil in a 4- to 5-quart heavy pot over moderately high heat until it registers 360°F on thermometer.
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Meanwhile, stir together mayonnaise, lime juice, and minced chipotles (or sauce) in a small bowl.
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Working in 3 batches, fry yuca, turning, until golden, 5 to 7 minutes per batch, then transfer to paper towels to drain briefly and season with salt. (Return oil to 360°F between batches.) Arrange fries in 1 layer in a shallow baking pan and keep warm in oven while frying remaining batches. Serve with chipotle mayonnaise.
- Keywords
- shelley wiseman,
- quick kitchen,
- yuca,
- vegetarian
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