Yuca Fries With Mojo and Sriracha Ketchup

Ingredients

FOR THE KETCHUP:

  • 1/2 c. Ketchup
  • 2 tbsp. Sriracha
  • 1 tsp. Rice Vinegar

FOR THE MOJO:

  • 1/4 c. Diced Onion
  • 2 cloves Pressed Garlic
  • 1/4 c. White Vinegar
  • 1/4 c. Olive Oil
  • Kosher Salt

FOR THE YUCA FRIES:

  • 2 1/2 lb. Yuca Root (or 1 1/2 Pound Bag Frozen Yuca Fries)
  • Vegetable Oil, As Needed For Frying
  • 1/2 c. Cotija Cheese
  • Crushed Red Pepper
  • Chopped Cilantro, For Garnish

Directions

  1. In a small bowl, combine ketchup ingredients and mix until well-combined. Cover and set aside.
  2. In a separate bowl, combine mojo ingredients and mix until well-combined. Season with salt to taste, cover and set aside.
  3. Peel yuca, split in half crosswise, and cut into thick batons. Add to a large pot and cover with cold water by 2 inches. Season well with salt. Bring to a boil over high heat, reduce to a simmer, and cook until tender, about 12 –15 minutes. Drain and spread out on paper towel to dry.
  4. While yuca is draining, heat oil to 350ΒΊF in a large heavy pot, cast iron skillet or Dutch oven. Line a plate or tray with paper towels and set aside. Working in batches, add yuca and fry, flipping frequently, until golden brown and crisp, about 3–5 minutes. Transfer to a paper towel-lined tray to drain. Transfer to a bowl, toss with 2 tablespoons of prepared mojo until evenly coated.
  5. Transfer fries to a platter, sprinkle with cotija, garnish with cilantro leaves and serve with ketchup and remaining mojo on the side.

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