Yucca Fries with Aji Amarillo Aioli (Dairy-Free)

Ingredients

• about 450 g Yucca
• 2 cups Vegetable Oil
• 1/2 cup Dairy-Free Mayonnaise
• 1 tablespoon Aji Amarillo Paste
• 1 clove Garlic
• 1 teaspoon Lime Juice
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the about 450 g of Yucca. Carefully cut the peeled yucca into fry shapes, making each piece approximately 1.27 cm thick.
2. 2Place all the cut yucca into a large pot. Cover the yucca with water and bring it to a boil over high heat. Cook for 10-15 minutes, or until the yucca is slightly tender when pierced with a fork, then carefully drain all the water from the pot.
3. 3Pour the 2 cups of Vegetable Oil into a large, heavy-bottomed pot. Heat the oil over medium-high heat until it reaches a temperature of 175°C.
4. 4Carefully add the drained yucca fries to the hot oil, being careful not to overcrowd the pot. Fry for 5-8 minutes, or until the fries are golden brown and crispy. Use a slotted spoon to remove the fries from the oil and place them on a plate lined with paper towels to drain excess oil.
5. 5While the yucca fries are frying, mince the 1 clove of Garlic. In a small bowl, combine the 1/2 cup of Dairy-Free Mayonnaise, 1 tablespoon of Aji Amarillo Paste, the minced 1 clove of Garlic, 1 teaspoon of Lime Juice, 1/2 teaspoon of Salt, and 1/4 teaspoon of Pepper.
6. 6Stir all the aioli ingredients together thoroughly until the mixture is well combined and smooth.
7. 7Serve the crispy yucca fries immediately with the prepared aji amarillo aioli on the side for dipping.

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