We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Yucca Fries with Mojo Sauce and Spiced Coconut Daiquiri
Spring 2017
Yucca or cassava is a Latin American root vegetable. Fried like a french-fry, it is used frequently in Cuba as a nibble with a drink. Fresh yucca does not keep well, but you can also find it peeled and frozen, which is actually much more convenient. I always have some in my freezer as yucca fries are an easy and popular hors d’oeuvre to make. If you do have fresh yucca, peel it and continue with the recipe. For the mojo sauce, I use orange juice mixed with lime juice to get the right balance of bitter, sour and a touch of sweetness, which is essential to Cuban dishes.
Serves 6 to 8
MOJO SAUCE
½ cup (125 mL) fresh orange juice
¼ cup (60 mL) lime juice
2 tbsp (30 mL) coarsely chopped garlic
2 tsp (10 mL) chopped fresh oregano or 1 tsp (5 mL) dried
1 tsp (5 mL) ground cumin
¼ cup (60 mL) olive oil
Salt and freshly ground black pepper
YUCCA FRIES
4 pieces yucca, defrosted
3 cups (750 mL) vegetable oil
Salt
1. Using a hand blender or a food processor, combine orange juice, lime juice, garlic, oregano and cumin. Blend until well combined. Slowly add in olive oil. Season with salt and pepper. Reserve.
2. Fill a pot with cold water and salt well. Cut each yucca piece in half and remove and discard fibrous string in the centre. Cut into batons about ¾ inch (2 cm) thick. (As a rule of thumb each yucca yields 4 batons.) Add to pot as you cut them. Bring to a boil, reduce heat to simmer and simmer for 15 to 20 minutes or until they look like they are fraying at the edges. Drain immediately and pat dry.
3. Heat oil in a deep, heavy skillet over medium-high heat until a deep-fry thermometer reaches 375°F (190°C) or a bread cube turns brown in 15 seconds.
4. Working in batches, add yucca to the oil, and cook, stirring frequently, for about 4 to 5 minutes or until golden brown. Remove from oil with a slotted spoon to drain on a paper-towel-lined plate. Season with salt and serve with mojo sauce.
Serves 6 to 8
