Yuca Fries With Chipotle Mayonnaise Recipes

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YUCA FRIES WITH CHIPOTLE MAYONNAISE



Yuca Fries with Chipotle Mayonnaise image

Categories     Vegetable     Side     Fry     Vegetarian     Quick & Easy     Mayonnaise     Root Vegetable     Yuca     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

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
Special Equipment
a deep-fat thermometer

Steps:

  • 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.
  • Preheat oven to 200°F.
  • 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.
  • Meanwhile, stir together mayonnaise, lime juice, and minced chipotles (or sauce) in a small bowl.
  • 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.

CHICKPEA FRIES WITH CHIPOTLE MAYONNAISE



Chickpea Fries with Chipotle Mayonnaise image

Provided by Food Network Kitchen

Categories     appetizer

Time 55m

Yield 4 servings

Number Of Ingredients 9

2 cups water
1 1/2 tablespoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1/4 cup extra-virgin olive oil
1 1/2 cups chickpea flour (available in specialty markets and health food stores)
Vegetable oil for deep-frying
1/3 cup mayonnaise
Juice of 1/2 lemon
1 teaspoon chipotle chile in adobo sauce, chopped

Steps:

  • Oil a 12 by-8-inch baking pan and place a sheet of wax paper or parchment paper on the bottom.
  • Put the water, salt, pepper and olive oil in a saucepan, and bring to a simmer over medium heat. Gradually pour in the chickpea flour while whisking, once all the flour is in, whisk rapidly until the mixture is thick and most of the lumps have been worked out, like a thick pancake batter, about 1 minute. Take care to adjust the heat to so the batter doesn't boil or it will become too thick.
  • Immediately scoop the mixture into the prepared pan and smooth out with a small spatula. Lay another piece of wax or parchment paper on top and smooth with your hands to create a thin, even layer. Refrigerate until cool, about 30 minutes.
  • Meanwhile, whisk all the mayonnaise ingredients together. Refrigerate until ready to serve.
  • When chickpea mixture is set and cool, trim the edges and turn onto a cutting board. Cut lengthwise down the middle, then cut each piece into fries measuring about 4-by-1/2-inches, or cut into triangles or rounds with a cutter.
  • Heat about 2-inches of oil in a deep, heavy bottomed pot over medium heat until a deep-fry thermometer reads 375 degree F. Line a large plate with paper towels.
  • Working in batches, carefully slip the chickpea fries into the oil, and fry until crisp and golden brown, about 4 to 5 minutes per batch. Remove with a slotted spoon to the prepared plate. Serve the chickpea fries warm with the chipotle mayonnaise.

YUCCA FRIES WITH MOJO MAYO



Yucca Fries with Mojo Mayo image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Number Of Ingredients 12

2 yucca, peeled and cut into wedges, 1/4-inch wide by 3 inches long
4 cups chicken stock
1/3 cup cider vinegar
2 cloves garlic, smashed
6 cups vegetable oil
Kosher salt and freshly ground pepper
1/2 cup mayonnaise
1/4 cup chopped fresh cilantro, plus more for garnish
2 cloves roasted garlic
2 tablespoons fresh lime juice
1 tablespoon agave nectar
1/4 teaspoon Sriracha (an Asian chili sauce)

Steps:

  • 1. Combine the yucca, chicken stock, vinegar, smashed garlic, and 2 cups water in a medium saucepan. Bring to a boil, reduce the heat, and simmer, 9 to 10 minutes. Drain and let dry on a baking sheet.
  • 2. Combine the mayonnaise, 1/4 cup cilantro, roasted garlic, lime juice, agave, and Sriracha in a small bowl.
  • 3. Heat the vegetable oil in a large heavy-bottomed pot to 350 degrees F. In batches, fry the yucca for about 3 minutes, turning after each minute, until the fries are lightly golden. Drain on a paper towel-lined baking sheet; sprinkle with salt and garnish with cilantro while warm.
  • Serve with the mojo mayo sauce.

YUCA FRENCH FRIES



Yuca French Fries image

Like French fries? Then you will love this Latino version of an American favorite! Treat yuca just like you treat potatoes. Yuca can also be used to make a scrumptious alternative to home fries for breakfast.

Provided by The Messy Cook

Categories     Side Dish     Vegetables

Time 1h

Yield 6

Number Of Ingredients 3

2 pounds yuca, peeled, and cut into 4 inch sections
2 quarts vegetable oil for frying
salt to taste

Steps:

  • Place the yuca into a large pot, and add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the yuca can be pierced easily with a fork, 20 to 30 minutes. Drain, and allow to steam for several minutes until cool enough to handle. Cut the yuca into french fry-sized sticks, discarding the fibrous core.
  • Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  • Fry the yuca in batches until golden brown and crispy, about 5 minutes per batch. Remove with a slotted spoon, and drain in a paper towel-lined bowl. Toss with salt to taste, and serve hot.

Nutrition Facts : Calories 437.3 calories, Carbohydrate 40.9 g, Fat 29.3 g, Fiber 1.8 g, Protein 5.3 g, SaturatedFat 3.7 g, Sodium 8.9 mg, Sugar 1.8 g

CRISPY YUCA FRIES



Crispy Yuca Fries image

Thanks to their superior fiber content and lower glycemic index, these crispy yuca fries are often presented as a healthier alternative to fried potatoes, but you might find the roles reversed. They really are that good and do a great job of bridging the gap between regular fried potatoes and sweet potato fries. Serve with ketchup or any kind of aioli.

Provided by Chef John

Categories     Side Dish     Vegetables

Time 25m

Yield 4

Number Of Ingredients 2

1 yuca (cassava) root
olive oil for frying

Steps:

  • Peel most of the yuca, trimming off the tough end. Cut yuca in thirds. Stand each section on its end and carefully cut lengthwise into quarters.
  • Place yuca in a saucepan of cold water. Bring to a boil over high heat; reduce heat to medium and simmer until just barely tender, 5 to 6 minutes. Drain yuca on a paper towel-lined plate. Let cool to room temperature.
  • Heat olive oil in a skillet over medium-high heat. Add yuca and fry until golden brown and crispy, 2 to 3 minutes per side. Transfer to a paper towel-lined plate and let rest for a few minutes before serving.

Nutrition Facts : Calories 222.9 calories, Carbohydrate 38.8 g, Fat 7 g, Fiber 1.8 g, Protein 1.4 g, SaturatedFat 1 g, Sodium 14.4 mg, Sugar 1.7 g

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Top Asked Questions

What to pair with yuca fries?
Today, I’ve paired these yuca fries with a cilantro lime mayonnaise that’s ah-ma-zing, starting with my Homemade Mayonnaise recipe. I think you’ll definitely be double dipping into that.
How do you cook yuca fries?
These baked yuca fries are golden and crispy on the outside and soft on the inside. A tasty and healthier way to make yuca fries, rather than frying. Preheat the oven to 425 degrees fahrenheit and bring a large pot of salted water to a boil.
How do you cook Yucca chips?
Preheat the oven to 425 degrees fahrenheit and bring a large pot of salted water to a boil. Use a vegetable peeler to peel the outside waxy layer from the yuca (just as you would a potato). If the yuca is long, slice it in half, then slice into 1/2"-3/4" fries or batons.
Are yuca fries Paleo?
Yuca is the go-to side dish in all Venezuelan Barbecues, and it has become a trendy ingredient among people who follow the paleo or whole30 diet. These yuca fries are crispy on the outside and creamy and irresistible soft on the inside. If you’ve been rocking potatoes and sweet potato fries, you’ll also want to give yuca fries recipe a try!

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