Crunchy Yuca Fries with Chipotle Cashew Sauce

Ingredients

• 2 yuca (Roots; trim, peel, remove the central woody root, and cut into fry-sized pieces. Amount varies with root size.)
• cornstarch (Enough to lightly coat the boiled yuca fries; approximately 1/2 cup.)
• frying oil (For deep-frying; use enough to safely submerge the fries. The recipe does not specify a quantity.)
• smoked paprika (For sprinkling over the fried yuca; use to taste.)
• salt (For seasoning the fries, to taste.)
• black pepper (For seasoning the fries, to taste.)
• 1 cup raw cashews (Soak for 2 hours, then drain.)
• 0.667 cup oat milk or plant milk (The source specifies oat milk or another plant milk of choice.)
• 2 tbsp fresh lime juice
• 3 tbsp nutritional yeast
• 2.5 chipotle peppers in adobo sauce (Use 2–3 peppers, including a little of the adobo sauce if desired.)
• 2 tsp garlic (Minced.)
• 2 tsp smoked paprika (For the chipotle cashew sauce.)
• salt (For the sauce, to taste.)

Steps

1. 1

   Soak the raw cashews in water for 2 hours. Drain them thoroughly and set them aside for the sauce.

2. 2

   Prepare the yuca by cutting off both ends. Cut each root in half and remove any brown or damaged areas.

3. 3

   Peel away the yuca’s double outer layer until only the white interior remains. Carefully remove the firm, woody root running through the center with a knife.

4. 4

   Cut the peeled yuca into fry-sized pieces, aiming for pieces of similar thickness so they cook evenly.

5. 5

   Rinse the yuca pieces in fresh water. Transfer them to a pot, cover with water, and boil for about 10 minutes, or until the root is tender. Do not overcook; overly soft yuca will produce soggy fries.

6. 6

   Drain the yuca and arrange the pieces on paper towels. Pat them thoroughly dry so the coating adheres and the hot oil does not splatter.

7. 7

   Coat the dried yuca pieces lightly and evenly with cornstarch. Shake off any excess; the coating should form a thin layer for extra crunch.

8. 8

   Heat the frying oil to 375°F (190°C) in a deep, heavy pot or fryer. Use a thermometer to confirm the temperature before frying.

9. 9

   Working in batches so the oil temperature does not drop too far, carefully add the coated yuca. Fry until golden brown and crisp on the outside.

10. 10

    Remove the fries with a slotted spoon or spider and drain on paper towels. Immediately sprinkle with smoked paprika, salt, and black pepper to taste.

11. 11

    Make the sauce by adding the soaked, drained cashews, plant milk, lime juice, nutritional yeast, chipotle peppers, minced garlic, smoked paprika, and salt to a high-powered blender.

12. 12

    Blend on high until completely smooth and creamy, stopping to scrape down the sides if needed. Add a small splash more plant milk only if necessary to reach a dip-like consistency.

13. 13

    Serve the crunchy yuca fries hot with the chipotle cashew sauce for dipping.

Notes

Handle raw yuca carefully and cook it before frying; do not eat it raw. The source recommends cashews as a creamy, nutty alternative to vegan mayonnaise in sauces. Fry in batches for the crispest result.

Nutrition per serving

• appetizer
• snack
• vegan
• dairy-free
• gluten-free
• fried
• Latin American
• Costa Rican-inspired