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.


  1. Sounds like a great twist - will have to try them!

  2. Awww, no pic! Wanted to see how the yuca look once they've been french fried up! The combo with aioli is great...especially with all that GARLIC!

  3. Sorry guys...submitting nursing school applications this week so I am not on my game with the photos!


Tried my recipe? Please let me know how it turned out for you! Be honest (and kind!)