Tuesday, January 27, 2009
Yuca Fries with Ali-Oli Dipping Sauce
In honor of the Super Bowl...a classic side, with a twist.
8 garlic cloves
2 tablespoons salt
4 quarts water
1 1/2 pounds yuca-washed, peeled and sliced into thick fries
Vegetable oil for frying
In large saucepan, combine water, salt and garlic. Bring to a boil and add yuca. Turn heat down to medium so that it is simmering, cook about 25 minutes, until yuca is tender but still has a little strength to it, i.e. not mushy or sticky. Drain and place on paper towels to dry. Pat dry when cool.
Heat up oil deep skillet (or sauce pan) to 375 degrees, or hot enough so that a piece of yuca dropped into oil would start to fry/bubble.
Fry until golden, then drain well on paper towels
Serve with an Ali-Oli dipping sauce. Mix in pimento, cilantro or chipotle powder to shake it up a bit.
*The above picture is yuca in a more natural state...I will often buy frozen, already peeled yuca to save time. However, fresh does taste better, it is just a lot more work.