Yuca Fries with Garlic Mojomedium prep time 10 mins | cook time 50 mins | SERVINGS 6
1 bag La Fe Frozen Yuca Cassava
1/2 cup olive oil
1/4 cup finely diced red onion
1/4 cup La Fe Lemon Juice
4 to 5 cups La Fe Vegetable Oil for frying
Fill a 4-5 quart pot halfway with salted water and bring to boil over high heat.
Boil the La Fe frozen yuca, covered, until tender when pierced with a fork, 30 to 45 minutes. Drain the yuca and transfer to a cutting board. Remove any hard fibrous cores with a fork. Cut the yuca into 1/2-inch thick sticks and let cool and dry.
Meanwhile, position a rack in the center of oven and heat the oven to 200˚F. Line a baking sheet with paper towels. Combine the olive oil, garlic, onion, La Fe lemon juice, and tsp. Salt in a 1-quart saucepan and set aside.
Heat 1/2-inch of La Fe vegetable oil in an 11-12-inch straight-sided saute pan or skillet over medium-high heat until shimmering hot. Working in batches of 12 to 15,cook the yuca, turning occasionally and separating the pieces as needed, until golden, about 6 minutes. Transfer the fries to the lined baking sheet to drain, sprinkle with salt, then transfer to another rimmed baking sheet and keep warm in the oven while cooking more batches. They’ll stay crisp in the oven for about 45 minutes.
Heat the olive oil mixture over medium heat, whisking occasionally, until fragrant and the garlic and onion are soft, about 4 minutes, Transfer to a dipping bowl and serve with the fries.