Yuca Fries with Garlicky Pisqueya Mayo
YUCA FRIES WITH GARLICKY PISQUEYA MAYO
We ♥ yuca (or cassava) in the Caribbean!
One of our favorite ways to enjoy it is as fries, think of potato fries but better!
A great way to devour these Yuca Fries is with a garlicky mayo made with Pisqueya Spicy Hot Sauce. It not only adds some spice but also BIG sabor. Make a big batch of this creamy sauce and keep it in the fridge to add to your street corn, salads, fried rice, you name it!
INGREDIENTS
- 1 lb yuca (cassava) root, fresh or frozen (defrost completely for this recipe)
- 2 tbsp Pisqueya Smoky Hot, or more to taste
- 1/3 cup mayo
- 1 large garlic clove, shredded
- 1 lime, cut in half
- Salt, to taste
- Neutral oil, for frying
- Fresh chopped cilantro, for serving
METHOD
1) Cut the yuca root end and in half. Peel and cut in half and boil in a pot with 1 tbsp. of salt over medium heat for about 20 minutes, or until it looks translucent in the outside and you can pinch with a fork.
2) While yuca is cooking, in a small bowl, add mayo, shredded garlic and juice from half a lime and our Pisqueya Spicy Hot Sauce. Mix well and taste. Add more hot sauce, if you dare!
3) Drain yuca and pat dry well with a paper towel.
4) Remove the woody core and cut into ½-inch thick sticks.
5) Heat a generous amount of oil over medium-high heat. The oil temperature should be between 365 ̊F - 375 ̊F.
6) Deep fry the yuca sticks in batches for 6-7 minutes, or until golden brown and cooked through.
7) Place cooked yuca fries in a cooling rack to drain any excess oil.
8) Place the yuca fries in a serving platter, sprinkle some salt, the other half of the lime and fresh chopped cilantro on top.
9) Enjoy with the garlicky Pisqueya mayo!
¡Buen provecho!
YUCA FRIES WITH GARLICKY PISQUEYA MAYO
We ♥ yuca (or cassava) in the Caribbean!
One of our favorite ways to enjoy it is as fries, think of potato fries but better!
A great way to devour these Yuca Fries is with a garlicky mayo made with Pisqueya Spicy Hot Sauce. It not only adds some spice but also BIG sabor. Make a big batch of this creamy sauce and keep it in the fridge to add to your street corn, salads, fried rice, you name it!
Serve: 4
INGREDIENTS
- 1 lb yuca (cassava) root, fresh or frozen (defrost completely for this recipe)
- 2 tbsp Pisqueya Smoky Hot, or more to taste
- 1/3 cup mayo
- 1 large garlic clove, shredded
- 1 lime, cut in half
- Salt, to taste
- Neutral oil, for frying
- Fresh chopped cilantro, for serving
METHOD
1) Cut the yuca root end and in half. Peel and cut in half and boil in a pot with 1 tbsp. of salt over medium heat for about 20 minutes, or until it looks translucent in the outside and you can pinch with a fork.
2) While yuca is cooking, in a small bowl, add mayo, shredded garlic and juice from half a lime and our Pisqueya Spicy Hot Sauce. Mix well and taste. Add more hot sauce, if you dare!
3) Drain yuca and pat dry well with a paper towel.
4) Remove the woody core and cut into ½-inch thick sticks.
5) Heat a generous amount of oil over medium-high heat. The oil temperature should be between 365 ̊F - 375 ̊F.
6) Deep fry the yuca sticks in batches for 6-7 minutes, or until golden brown and cooked through.
7) Place cooked yuca fries in a cooling rack to drain any excess oil.
8) Place the yuca fries in a serving platter, sprinkle some salt, the other half of the lime and fresh chopped cilantro on top.
9) Enjoy with the garlicky Pisqueya mayo!
¡Buen provecho!