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Yuca Fries with Mojo and Sriracha Ketchup

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Level: Easy

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Description

Yuca fries are crisp and crunchy on the outside with a fluffy tender center. These fries are tossed in a garlicky mojo, sprinkled with salty cotija cheese and served with spicy Sriracha ketchup.

From Meseidy Rivera of The Noshery.

Ingredients

  • FOR THE KETCHUP:
  • ½ cups Ketchup
  • 2 Tablespoons Sriracha
  • 1 teaspoon Rice Vinegar
  • FOR THE MOJO:
  • ¼ cups Diced Onion
  • 2 cloves Pressed Garlic
  • ¼ cups White Vinegar
  • ¼ cups Olive Oil
  • Kosher Salt
  • FOR THE YUCA FRIES:
  • 2-½ pounds Yuca Root (or 1 1/2 Pound Bag Frozen Yuca Fries)
  • Vegetable Oil, As Needed For Frying
  • ½ cups Cotija Cheese
  • Crushed Red Pepper
  • Chopped Cilantro, For Garnish

Preparation

In a small bowl, combine ketchup ingredients and mix until well-combined. Cover and set aside.

In a separate bowl, combine mojo ingredients and mix until well-combined. Season with salt to taste, cover and set aside.

Peel yuca, split in half crosswise, and cut into thick batons. Add to a large pot and cover with cold water by 2 inches. Season well with salt. Bring to a boil over high heat, reduce to a simmer, and cook until tender, about 12 –15 minutes. Drain and spread out on paper towel to dry.

While yuca is draining, heat oil to 350ºF in a large heavy pot, cast iron skillet or Dutch oven. Line a plate or tray with paper towels and set aside. Working in batches, add yuca and fry, flipping frequently, until golden brown and crisp, about 3–5 minutes. Transfer to a paper towel-lined tray to drain. Transfer to a bowl, toss with 2 tablespoons of prepared mojo until evenly coated.

Transfer fries to a platter, sprinkle with cotija, garnish with cilantro leaves and serve with ketchup and remaining mojo on the side.

Note: If using frozen yuca fries, prepare the fries according to package directions.

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