Total Time
30mins
Prep 5 mins
Cook 25 mins

This is a recipe I am posting for a request. I have not tried it myself. By Chef Jamie Roraback

Ingredients Nutrition

  • 4 cups yucca root, peeled,cut into shoestring size pieces about 2 ½ inches long
  • vegetable oil, as needed (for deep frying)
  • salt and black pepper
  • Mango habanero ketchup

  • 1 cup tomato ketchup
  • 12 cup mango, very ripe,peeled,pit removed,and diced
  • 12 teaspoon habanero pepper, outside of pepper chopped (optional)
  • 1 tablespoon fresh lime juice

Directions

  1. Heat tall deep-fry pot halfway with vegetable oil to 325 degrees F.
  2. Add 1 c.
  3. yucca fries to the oil at a time and fry for about 2½ minutes or until golden brown, cooked through, and crisp.
  4. Drain on paper towels, and season to taste.
  5. Repeat with three other batches.
  6. For ketchup: Combine all ingredients in blender, puree until smooth.
  7. Serve with yucca fries.
  8. Note: I would dry yucca with paper towels well before frying.