Best Yucca Fries With Mojo Mayo Recipes

YUCCA FRIES WITH CHAMOY MAYO

Yucca Fries with Chamoy Mayo image

At first I thought I'd use umeshiso paste to accompany this, but upon further research, I decided that chamoy would be better suited. This dish really benefits from the desiccating heat of an air fryer or convection oven.

Provided by Justin Warner, Food Network Star Season 8 Winner

Categories side-dish

Time 55m

Yield 2 to 4 servings

Number Of Ingredients 7

Ingredients

2 yucca roots, peeled and cut into 24 fat frites
Kosher salt
Nonstick cooking spray, for the yucca
1 cup mayonnaise
1/4 cup chamoy seasoning sauce
1 lemon, zested
Freshly ground black pepper

Steps:

Add the yucca to an electric pressure cooker/air fryer combo and sprinkle with salt. Pour in 1 cup water. Cover with the lid and bring to high pressure, then cook for 10 minutes. Release the pressure according to the manufacturer's directions and prepare the machine as directed for air-fryer cooking.
Spray the yucca with cooking spray. Sprinkle liberally with salt, then top with the air fryer lid and cook at 390 degrees F until the exterior is golden and crisp, about 15 minutes.
Meanwhile, combine the mayonnaise, chamoy, lemon zest and black pepper to taste. This is your dipping sauce.
Serve the fries with the chamoy mayo.

YUCA FRITA CON MOJO

Yuca Frita con Mojo image

Who doesn't love something fried? That's how I first got turned on to yuca, now I cook it regularly. It's a starchy tuber, similar textured to that of a potato and is served with a lovely garlicky, orange dipping sauce. - Deeanna Dickey, Denver, Colorado

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

MOJO:
1/4 cup sour orange marinade
1/4 cup olive oil
4 garlic cloves, minced
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon pepper
FRIES:
1-1/2 pounds yuca or cassava root, peeled, cored and cut into 3-inch pieces
1 teaspoon salt
Oil for frying

Steps:

In a small bowl, whisk the mojo ingredients. Refrigerate, covered, at least 2 hours or overnight., Place yuca and 1 teaspoon salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until fork-tender, 20-25 minutes. Drain and pat yuca pieces dry., In a deep skillet, heat 1 in. of oil to 375°. Fry yuca, a few pieces at a time, until golden brown, 8-10 minutes. Drain on paper towels. Serve immediately with dipping sauce, or toss to coat, if desired.

Nutrition Facts : Calories 344 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 45g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.