dinner · vegetarian · gluten-free · dairy-free
Yuca fries with cilantro-lime aioli
Cassava boiled until tender, cut into thick batons and fried until crisp outside and fluffy inside, served with a creamy homemade cilantro-lime aioli.
- Time
- 50min
- Steps
- 5
Ingredients
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Allergens
Contains egg.
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Shopping list
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Equipment
You'll need: Deep pot for frying.
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Method
-
1
Cut the yuca into 8 cm (3 in) lengths, halve or quarter lengthwise, and remove the woody core.
-
2
Boil in salted water 15-20 minutes until tender but not falling apart. Drain and let steam dry, then cut into thick batons.
-
3
Aioli: whisk the yolk, garlic, lime juice and mustard, then add the oil drop by drop and then in a thin stream until thick. Stir in the cilantro, lime zest and salt.
-
4
Fry the yuca at 180°C (350°F) for 4-6 minutes until golden and crisp.
-
5
Drain, sprinkle with flaky salt, and serve hot with the aioli.
