Yucca Fries with Southwest Fry Seasoning
Difficulty: Intermediate
Servings: 4 to 6
Nutritional Information Per Serving (based on 6 servings)
Serving Size: 1 of 6 servings
Calories: 494
Total Fat: 26 g
Saturated Fat: 2 g
Carbohydrates: 64 g
Dietary Fiber: 4 g
Sugar: 6 g
Protein: 3 g
Cholesterol: 0 mg
Sodium: 441 mg
Total Time: 1 hr 45 min (includes soaking and cooling)
Active Time: 45 min
Southwest Fry Seasoning
- 1 tablespoon ground cumin
- 1 tablespoon granulated garlic
- 1 tablespoon onion powder
- 2 teaspoons smoked paprika
- 2 teaspoons kosher salt
- 2 teaspoons granulated sugar
- 2 teaspoons superfine sugar
- 1 teaspoon ancho chili powder
- 1 teaspoon freshly ground black pepper
Yucca Fries
- 2 pounds fresh yucca root, peeled and sliced into fries about 3/8 by 1/2 by 5 inches
- 2 tablespoons white vinegar
- 3 cups canola oil
- 1 tablespoon kosher salt
Special Equipment:
Deep-fry thermometer
- Whip up the Southwest Fry Seasoning: In a small bowl, blend cumin, granulated garlic, onion powder, smoked paprika, kosher salt, granulated sugar, superfine sugar, ancho chili powder, and black pepper. Set asidethis bold mix will elevate your fries to crave-worthy perfection.
- Prep the fries: In a large bowl, mix 8 cups water with white vinegar. Soak yucca fries for 30 minutes to rinse away excess starch, ensuring ultra-crispy results.
- Heat 3 cups canola oil in a Dutch oven to 300Fgrab your deep-fry thermometer for precision.
- In a large stockpot, boil 6 quarts water with 1 tablespoon kosher salt. Add yucca and cook until tender and almost translucent, about 6 minutes. Drain on a clean towel and cool.
- Divide fries into three batches. Blanch first batch in 300F oil for 2 minutes, drain on a rack over a baking sheet. Repeat for remaining batchespatience here guarantees golden glory.
- Crank oil to 360F. Fry batches until golden brown and irresistibly crisp, about 3 minutes each. Drain on paper towels, toss evenly with seasoning, and serve hot. Dive inthese fries are your ticket to flavor-packed bliss!
