Ingredients:

  • 2 pounds (900g) fresh yuca, peeled and cut into 3-inch batons
  • 6 cups (1.4 L) water
  • 1 teaspoon (5g) salt, plus more to taste
  • 2 quarts (1.9 L) vegetable oil, for frying (or other neutral oil)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • Freshly ground black pepper, to taste
  • 1 cup (240ml) mayonnaise (full-fat for best flavour, but light works too)
  • 2 chipotle peppers in adobo sauce, finely chopped
  • 1 tablespoon (15ml) adobo sauce from the can
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) lime juice, freshly squeezed
  • 1/4 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Peel the yuca, cut into batons. Remove the fibrous core (if present).
  2. Place yuca in a pot with water and salt. Bring to a boil, then reduce heat and simmer until fork-tender (about 20-25 minutes).
  3. Drain the yuca well and let it cool slightly. Pat dry with paper towels.
  4. Heat oil in a large pot or deep fryer to 325°F (160°C). Fry the yuca in batches until lightly golden (about 5-7 minutes). Remove and drain on paper towels.
  5. Increase oil temperature to 375°F (190°C). Fry the yuca again until golden brown and crispy (about 3-5 minutes).
  6. Remove from oil, drain on paper towels, and immediately toss with smoked paprika, cayenne pepper (if using), salt, and pepper.
  7. In a small bowl, whisk together mayonnaise, chipotle peppers, adobo sauce, minced garlic, lime juice, and smoked paprika. Season with salt and pepper to taste.
  8. Serve the hot yuca fries immediately with the chipotle aioli for dipping.