Yucca Fries with Cilantro Mayo
There are few things that can beat a good side of salty, crisp fries. Enjoy this healthier twist on a side item staple.
Place the yucca in a large pot of salted water. Bring to a boil and simmer for 5-7 minutes until ¾ done.
Drain and place on paper towel lined sheet pan to dry and allow to cool for 10 minutes.
Preheat the sunflower oil to 300f. Slowly add the yucca and cook for 3 minutes. Remove and drain.
Turn the heat up to 350f. and add the yucca for a second time to crisp up, until golden brown, about 2 minutes.
Remove from the oil and place on paper towel lined sheet pan to dry.
Season with Sea Salt
1 cup Organic Mayonnaise
1 Tablespoon of lime juice
1 tsp. fresh garlic, minced fine
2 Tablespoons Cilantro, chopped fine
½ tsp. Chipotle Chili Powder
Salt and Pepper to taste
Place all ingredients in a large bowl. Whisk together until incorporated.
*Alternately you can use a food processor for a smoother texture.
By Bastyr's Head Chef, Joe Ladine