I learned how to make these wonderful fries when I went to Cuba on a humanitarian mission. Crispy and delicious but the Mojo sauce really makes the dish. Great for appetizers too!
- 1 large yucca root-approximately 1 pound
- Vegetable oil for frying
- Kosher salt
- 1/4 cup olive oil
- 6 large cloves garlic, finely minced
- ½ cup sour orange juice or ¼ cup orange juice and ¼ cup lime juice
- ½ teaspoon ground cumin
- Salt and freshly ground black pepper to taste
- Heat a 1 quart saucepan for 15 seconds. Add the olive oil and heat for 10 seconds over medium heat.
- Add the garlic and cook for 20 seconds or until it just starts to get lightly golden. Do NOT let the garlic brown or the sauce will become bitter.
- Add the remaining ingredients; be careful, sauce may steam, and bring to a rolling boil. Cook for three minutes. Remove from heat, adjust seasonings if necessary and chill until ready to serve with the fried yucca or on top of vegetables, meats or fish.
- Peel the yucca and slice it in half lengthwise. Remove the stringy core in the center. Cut each half crosswise into 2 inch lengths.
- Place the big chunks of yucca into a2 quart pot of salted water and cook over medium heat covered until the pieces are tender—about 30 minutes. Drain on a cloth towel and cool.
- When ready to fry, add enough oil to a 1 quart saucepan or deep fryer to make a depth of at least one inch. Heat oil to 375F.
- Cut yucca into 2 x ½ inch sticks. Pat dry and add to the hot oil. Add no more than 5 or 6 sticks at a time as oil bubbles up and temperature will drop if too much food is added all at once. Fry until golden.
- Drain on paper towel and sprinkle with salt. Eat as is or with the MOJO sauce for dipping. Serves 2-4.