Fried Yuca with Cilantro Aioli Dipping Sauce
Editor's Note: If you can't get to the famed Versailles Restaurant in Miami, Florida, any time soon, then do the next-best thing by making this recipe for Fried Yuca with Cilantro Aioli Dipping Sauce right at home! Crisp and crunchy, this fried yuca recipe is easy to follow and is perfect for anyone frying yuca for the first time. You'll find that this easy party appetizer recipe is the perfect solution for those times when a bag of chips and a jar of pre-made dip just won't do. It will also be the perfect complement to just about any meal you have planned for your next casual get-together.
If you love French fries, try this unique vegetable fried. You will love the crisp exterior and the tender creamy center. Of course, the cilantro dipping sauce (which is also great with croquetas) is reason enough to make these. If you’ve never had yuca (a popular Hispanic root vegetable, often called yucca in English), try this version first. It is a unique substitute for French fries and has a mild flavor everyone loves. Make an extra batch of sauce, though — double dipping is the norm!
Serves4 to 6
Occasional Fresco, Buffet, Buffet Meal, Card Night, Casual Dinner Party, Family Get Together, Game Day, Sports Party
Recipe CourseAppetizer, Hot Appetizer
Taste and TextureCrisp, Crunchy, Garlicky, Herby
Type of DishDipping Sauce
- Fried Yuca
- 1 tablespoon salt
- 1 tablespoon white vinegar
- Approximately 3 pounds frozen or fresh yuca
- Oil for frying
- Cilantro Aioli Dipping Sauce
- 1 bunch fresh cilantro
- ¼ cup fresh lemon juice
- 3 tablespoons water
- ½ cup minced garlic
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cups mayonnaise, homemade or store bought
To Make the Fried Yuca:
Bring a large pot of water to a boil. Add salt and vinegar. Boil peeled yuca for about 45 to 50 minutes, until tender.
Let yuca cool and dry completely.
Cut the yuca into 2-inch-thick strips and deep fry in oil at 350 degrees F. Sprinkle with salt and serve with Cilantro Aioli Dipping Sauce.
To Make the Cilantro Aioli Dipping Sauce:
Mix together all the ingredients except the mayonnaise. Blend the ingredients using a hand blender until a fine purée forms, about 3 minutes.
Combine with the mayonnaise. Add salt and additional pepper if necessary.
Excerpted from The Versailles Restaurant Cookbook, by Ana Quincoces and Nicole Valls. Gainesville: University Press of Florida, 2014. Reprinted by permission of the University Press of Florida.