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Appetizer
8 servings
10 minutes
35 minutes
Chef Tom Fraker
A switch from regular potato-based fries with two easy-to-make sauces.
3 Melissa’s Key Limes – juiced
1 cup real mayonnaise
1 tablespoon Melissa’s Hatch Chile Powder
6 ounces tomato paste
½ cup white wine vinegar
¼ cup water
½ cup corn syrup
1 teaspoon kosher salt
1 teaspoon granulated sugar
1/8 teaspoon granulated garlic
¼ teaspoon onion powder
1 tablespoon Melissa’s Hatch Chile Powder
2 pounds Melissa’s Yuca Root, peeled, sliced into thin sticks
As needed canola oil, for frying
1 tablespoon sea salt
1 tablespoon freshly ground black pepper
1 tablespoon smoked paprika
1 tablespoon granulated garlic
In a mixing bowl, add the mayonnaise, lime juice, and chile powder and stir until well combined. Set aside.
Place all of the ketchup ingredients in a saucepan, mix until well combined and bring to a boil. Reduce heat and simmer for 20 minutes, stirring often. Remove from the heat and set aside.
In a small bowl, combine the salt, pepper, paprika and garlic. Set aside.
In a high-sided saucepan, add enough oil to come 1-inch up the sides. Heat the oil to 350ºF.
Carefully add the yucca sticks and fry until golden brown. Drain on paper towels, season with the salt mixture and repeat for remaining sticks. Serve with the sauces and enjoy.
To safely peel yuca root, read Yuca Root, Peel in our Cooking Tips.
To reduce oil-soaked fries, cook only a few at a time to maintain high oil temperature.
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