Fried Yuca with Spicy Mayo
The crispier, creamier cousin to french fried potatoes, yuca frita is a side dish and snack food found all over Latin America. Get the recipe »
When peeling and cutting yuca, you have to work pretty quickly because it’ll quickly discolor when exposed to oxygen. Peel one at a time, cut it, and submerge the pieces underwater immediately. Once the yuca is boiled and softened, you can refrigerator for up to three days before frying it, or freeze it indefinitely.
Unlike a potato which requires two dips in the fryer to get truly crisp, yuca is ready to eat after just one.
You can serve it with nothing but a squeeze of lime or bowl of guacamole, but I like to make a quick Peruvian-style sauce with mayo, lemon, and aji amarillo, a sweet-hot yellow pepper that you can buy as a paste in most Latin markets.
