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

More

1d

My Onion, Leek and Pea Gratin pays homage to the onion root vegetable and the farmers who worked the rich Midwestern soil in days past. This (…)

1d

Thanksgiving dinner is my favorite meal of the year. Full of culinary traditions and flavorful memories, we all step out of our weekday (…)

1d

My Rhubarb Custard Pie recipe is from my great grandmother, Rose Schade. Yes, it’s tart but the creamy rich egg custard is pure (…)

More TFC