Yucca Chips with Lime Pepper Mayonnaise

Level: Simple

Makes: 6 servings

Nutrition Per Serving (1 of 6): Calories: 764; Total Fat: 44 g; Saturated Fat: 4 g; Carbohydrates: 91 g; Fiber: 5 g; Sugar: 4 g; Protein: 5 g; Cholesterol: 62 mg; Sodium: 729 mg

Ingredients

1 large egg
1 large egg yolk
3 tablespoons freshly squeezed lime juice
1 tablespoon Dijon-style mustard
1/2 teaspoon salt
1 teaspoon cayenne pepper
1 1/2 cups olive oil
1 tablespoon freshly cracked black pepper
3 pounds yucca (see note)
6 cups vegetable oil, for frying
1 1/2 tablespoons coarse sea salt
2 limes, sliced into thin wedges

Directions

Make the lime pepper mayonnaise: In a food processor combine the whole egg, egg yolk, lime juice, Dijon mustard, salt, and cayenne pepper. Blend, and while the machine runs, slowly stream in the olive oil until the mixture thickens into a sauce. Transfer to a small bowl, stir in the cracked black pepper, cover, and refrigerate until ready to serve; it will keep chilled for up to a week.

Prepare the yucca: Place the yucca in a large saucepan and add enough cold water to cover. Bring to a boil, then reduce heat to maintain a simmer and cook 2025 minutes, or until a fork easily pierces the pieces (some pieces may cook faster). Drain, let cool enough to handle, then cut each piece lengthwise into quarters and remove and discard the tough inner core. Slice the yucca thinly, arrange in a single layer on paper towels, cover with another towel, and press gently to dry.

Fry the chips: Heat vegetable oil in a deep, heavy saucepan or deep fryer to 375F. Fry the yucca slices in batches until golden, then transfer to paper towels to drain. Increase the oil temperature to 390F and fry the chips again in batches until they are a deeper golden color and slightly puffed. Remove, drain on paper towels, and sprinkle with coarse sea salt.

To serve: Arrange the yucca chips around the edge of a large platter and place the bowl of lime pepper mayonnaise in the center. Garnish with lime wedges scattered among the chips.

Note: Eating raw or undercooked eggs, shellfish, or meats may increase the risk of foodborne illness.