Description
These Yuca fries are a new take on the classic French Fry. They are baked instead of fried so a healthier alternative to the usual. Served with a made from scratch Sriracha Aioli, it’s a party for your tastebuds.
Ingredients
Scale
- For fries:
- 1 Yuca
- 2 tbsp olive oil, avocado oil, vegetable oil, etc.
- favorite seasonings (garlic powder, onion powder, paprika, etc.)
- salt
- For Sriracha aioli:
- 1 egg yolk
- 2 teaspoon mustard
- 1/2 tbsp vinegar, (white or apple cider)
- 1/2 cup avocado oil
- 1/2 tsp salt
- 1 tsp sriracha, more to taste
Instructions
- Preheat oven to 400 degrees.
- Remove skin from Yuca, then cut into fry pieces. Lay Yuca on a baking sheet, drizzle oil on top, then mix together making sure each fry is coated in oil. Season with your favorite seasonings. I like garlic pepper and smoked paprika. Cook at 400 degrees for 30 minutes, flip, then cook for another 20 minutes. Once out of oven, top liberally with salt.
- To make Sriracha aioli: In a bowl, put egg yolk and whisk until thickened. Add in mustard and vinegar, whisking until well combined. Slowly drizzle in oil, whisking quickly and continuously, until it has gotten thick and fluffy. Once it’s reached a mayo-like consistency, stir in Sriracha and salt. Alternatively, instead of whisking, you could use an Immersion Blender.