Wednesday, October 3, 2012

Y is for: Yuca Fries {baked} with Roasted Jalapeno Aioli

Happy Birthday to E is for Eat!

Today my blog officially turns one year old. Hard to believe this will mark my 218th blog post. Even more impressive...over 475K page views in the blog's first year of existence.

And to celebrate, how about some yuca fries?!?
(Yes, I realize a jello shot would've been more appropriate, but don't worry, those are coming later this week).

But first, let's talk yuca.

It's not spelled yucca, by the way. That's a tree.

Yuca (with one "c" and pronounced "YOO-kah") is also known as cassava or manioc. It's a tuber, similar to a potato. It's also the base for making tapioca. But as a root vegetable, they are perfect for making fries! (Much like their potato cousins).



First of all, yuca is not the most common vegetable to track down. I called various Whole Foods, my neighborhood Mollie Stones, and my go-to spot for random produce, Rainbow Grocery. None of them had it. Through various Yelp and internet searches, a place called El Grande Grocery & Produce in the Outer Richmond popped up. I called...and...success! They had it!

So I decided to walk there. It's 3 miles. On the hottest day of the year in SF. It was a trek. But I feel like it made me appreciate it that much more. (And BTW...El Grande is a fabulous little produce store. I highly recommend if you're ever in the neighborhood).

To prepare the yuca, you'll need to peel off the tough, waxy skin, including the pinkish-purpleish layer. Cut into three-inch sections and boil for 10-15 minutes, until fork-tender and the ends start to split open a little bit.


Remove from water and drain on paper towels. When they are cool enough to handle, cut in half lengthwise and remove the thin, woody stock that runs through the middle. Cut them into desired shapes, drizzle with olive oil and season with salt and pepper. Bake at 425 degrees for about 20 minutes, turning once.


I decided to make a quick aioli to go with the fries. I used roasted garlic, a roasted jalapeno and some Lemonaise light. (But I give you permission to use regular ol' ketchup too :)).


The fries are done when they are crispy on the outside and still soft on the inside. Season with more salt & pepper if you want and squeeze a little fresh lime juice over them. Serve with aioli or your favorite dipping sauce. Just like real french fries, they should be eaten immediately! (Not that it should be a problem :))

Yuca Fries with Roasted Jalapeno Aioli

by Jaymee Sire
Prep Time: 10 minutes
Cook Time: 30 minutes
Keywords: bake appetizer side yuca fries

Ingredients
  • 1 medium yuca
  • olive oil
  • salt & pepper
  • fresh lime juice
Instructions
  1. Pre-heat oven to 425 degrees.
  2. Using a vegetable peeler, remove the tough, waxy skin, including the pinkish-purpleish layer. Cut into three-inch sections and boil for 10-15 minutes, until fork-tender and the ends start to split open a little bit.
  3. Remove from water and drain on paper towels. When they are cool enough to handle, cut in half lengthwise and remove the thin, woody stock that runs through the middle.
  4. Cut them into desired shapes, drizzle with olive oil and season with salt and pepper. Bake at 425 degrees for about 20 minutes, turning once.
  5. Fries are done when they are crispy on the outside and still soft on the inside. Season with more salt & pepper if you want and squeeze a little fresh lime juice over them. Serve with aioli or your favorite dipping sauce!
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5 comments:

  1. Great appetizer! Have you tried the chickpea fries @ One Market? Happy Hour Monday thru Saturday too! Great place!

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  2. happy birthday!!! Hope to find here much more amazing recipes, keep up a great work.

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  3. Making Yuka fries tonight. I will let you know how they turn out. Thanks for the idea ;)

    ReplyDelete
  4. I'm making these right now! Just a tip I learned in the Dominican Republic: boil the yucca First, the skin practically comes off by itself. :)

    ReplyDelete

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