Golden Cassava Fries with Sriracha Mayo

Cassava is commonly referred to as the Yucca Root, a starchy vegetable that can be treated just like a potato! Paired with a sriracha mayo, this side dish is best with Brazilian barbecue.

Golden Cassava Fries with Sriracha Mayo

Prep Time

10 minutes

Cook Time

25 minutes

Serves

4 people

Cassava is commonly referred to as the Yucca Root, a starchy vegetable that can be treated just like a potato! Paired with a sriracha mayo, this side dish is best with Brazilian barbecue.

This recipe is courtesy of Chef Jonathan Collins, Coyote Outdoor Living Brand Ambassador.

Ingredients

Cassava Fries:

  • 4 pieces Cassava, Yucca root
  • 2 limes, rinsed and sliced into wedges
  • 4 pieces fresh thyme, leaves stripped
  • Canola or vegetable oil, as needed
  • Coarse sea salt, to taste
  • Flaked sea salt, to taste
  • Fresh ground black pepper, to taste

Sriracha Mayo:

  • 2 large egg yolks
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dry mustard
  • 1 cup extra virgin olive oil
  • Sriracha sauce, to taste
  • Flaked sea salt, to taste
  • Fresh ground black pepper, to taste

Preparation

Cassava Fry Technique

  • 1 Bring a stockpot of water to boil, add coarse salt until water is slightly salty to taste
  • 2 Preheat a large cast iron pot of oil to 365 degrees F
  • 3 Trim the tapered ends of the cassava root to reveal the cordon, slice root into segments of desired lenghts
  • 4 Stand the segments upright, remove the outer skin with a knife slicing downward, turning the segments until peeled
  • 5 Quarter segments, remove core from each wedge with a knife, slice into uniform wedges of desired thickness
  • 6 Blanche the cassava in boiling water for 10-15 minutes or until tender
  • 7 Gently remove cassava from water, drain and spread out on baking sheet to cool
  • 8 Working in batches without crowding pan, gently submerge cassava slices in oil, deep-fry until golden brown
  • 9 Wedge size will determine cooking time 7-19 minutes, use a slotted spoon to remove from oil, drain on paper towel
  • 10 Season with fresh thyme, salt and pepper, serve with lime wedges

Sriracha Mayo Technique

  • 1 Fill medium saucepan with 1" water, bring to boil, inset mixing boil on top of saucepan without touching water
  • 2 Combine egg yolks, and 2 tablespoons water in the mixing bowl
  • 3 Whisk constantly, over simmering water over medium-low heat until mixture begins to thicken, remove from heat
  • 4 Add lemon juice, mustard, whisk to combine, then, while whisking, slowly pour oil into mixture
  • 5 Add Sriracha, salt and pepper to taste

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