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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