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Categories:
ground cumin garlic onion powder paprika kosher salt sugar sugar ancho chili powder freshly ground pepper fresh yucca root white vinegar canola oil kosher salt
Viewed: 158 - Published at: 8 years agoIngredients
- 1 tablespoon ground cumin
- 1 tablespoon granulated garlic
- 1 tablespoon onion powder
- 2 teaspoons smoked paprika
- 2 teaspoons kosher salt
- 2 teaspoons granulated sugar
- 2 teaspoons superfine sugar
- 1 teaspoon ancho chili powder
- 1 teaspoon freshly ground pepper
- 2 pounds fresh yucca root, peeled and cut into 3/8-by-1/2-by-5-inch fries
- 2 tablespoons white vinegar
- 3 cups canola oil
- 1 tablespoon kosher salt
Method
- Special equipment: a deep-fry thermometer
- For the Southwest fry seasoning: In a small mixing bowl, combine the cumin, granulated garlic, onion powder, smoked paprika, salt, granulated sugar, superfine sugar, chili powder and pepper.
- Reserve.
- For the fries: Fill a large bowl with 8 cups water and the white vinegar.
- Add the yucca fries and soak for 30 minutes to remove the starch.
- Heat the canola oil in a Dutch oven to 300 degrees F.
- Bring 6 quarts water and the salt to a boil in a large stockpot.
- Add the yucca fries and cook until tender and almost translucent, about 6 minutes.
- Remove from the water with a slotted spoon and place on a clean towel to drain; allow the yucca fries to cool.
- Divide the yucca fries into 3 batches.
- Place the first batch in the hot oil.
- Blanch for 2 minutes, remove from the oil and transfer to a cooling rack set over a baking sheet to drain excess fat.
- Repeat with the remaining fries in 2 batches.
- Bring the canola oil up to 360 degrees F. Again working in 3 batches, fry the yucca fries until golden brown and crispy, about 3 minutes.
- Remove from the hot oil with a slotted spoon and place on a paper towel-lined plate.
- Repeat with the remaining fries in 2 batches.
- Season the fries with the Southwest fry seasoning.
- Serve immediately.
