Ingredients:

  • 1.5 lbs (680g) fresh yuca root, peeled and cut into 3-inch batons
  • 4 cups (1 liter) cold water, for soaking
  • 2 quarts (2 liters) vegetable oil, for frying (such as canola or peanut oil)
  • 1 teaspoon kosher salt, or to taste
  • ½ teaspoon black pepper, freshly ground
  • ½ cup (120g) mayonnaise (full-fat or light)
  • 2 cloves garlic, minced
  • ¼ cup (15g) fresh cilantro, finely chopped
  • 1 tablespoon lime juice, freshly squeezed
  • ½ teaspoon ground cumin
  • Pinch of cayenne pepper (optional)
  • Salt and pepper to taste

Instructions:

  1. Peel and cut the yuca into batons. Soak the yuca sticks in cold water for at least 30 minutes (or up to 2 hours) to remove excess starch.
  2. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer for accuracy.
  3. Carefully add the yuca sticks to the hot oil in batches, being careful not to overcrowd the pot. Fry for 6-8 minutes per batch, or until golden brown and crispy.
  4. Remove the fried yuca with a slotted spoon or spider and place them on a plate lined with paper towels to drain excess oil. Season immediately with salt and pepper.
  5. While the yuca is frying, whisk together the mayonnaise, minced garlic, chopped cilantro, lime juice, cumin, and cayenne pepper (if using) in a medium bowl. Season with salt and pepper to taste.
  6. Serve the crispy fried yuca immediately with the garlic-cilantro aioli for dipping.