It's Time To Get Fat. Real Fat!
An easy yucca fries and chipotle aioli sauce recipe for crispy and fluffy yuca fries adapted from Real Life Paleo by Paleo Parents.
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.