- 1 yuca peeled and cut into 1x1x3 in fries
- 2 1/2 cups Fatworks Lard, coconut oil, or avocado oil
- Coarse or flakey sea salt
- 3/4 cup homemade mayonnaise (use macadamia nut oil or avocado oil in substitute of their oil)
- 1/2 teaspoon salt
- 1/4-1/2 teaspoon ground chipotle powder (depending on how spicy you'd like it)
- 1 clove of garlic grated
- 1 1/2 teaspoons white wine vinegar
- 1/4 teaspoon cinnamon
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Leaf Lard, Pure Lard
Gluten Free, Paleo Friendly
Assemble the aioli by whisking all the ingredients into the mayonnaise until thoroughly incorporated.
Bring a large pot of water to a boil over high heat. Boil the yuca for 10 minutes until softened.
Heat the fat in an electric deep-fryer according to your fryers directions or deep, heavy-bottomed pot to 350° F over medium heat. When the fat comes to temperature in the pot, reduce the heat and try to maintain it's temperature as close to 350° F as possible.
Fry the yuca spears in batches, only about 6 at a time, for 4-6 minutes or until golden brown.
Remove from the oil and set on a paper fowl lined cooling rack, sprinkle immediately with sea salt on both sides.
Serve immediately once all of the yuca is done with the aioli or any dipping sauce of choice. Tessamaes ketchup is great with it too.