Recipe courtesy of Justin Warner
Recipe courtesy of Justin Warner
Show:
Guy's Ranch Kitchen
Episode:
Roots Take the Center of the Plate
Yucca Fries with Chamoy Mayo
Getting reviews...
- Level: Easy
- Total: 55 min
- Active: 20 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 776
- Total Fat
- 48 g
- Saturated Fat
- 7 g
- Carbohydrates
- 83 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 3 g
- Cholesterol
- 23 mg
- Sodium
- 663 mg
At first I thought I'd use umeshiso paste to accompany this, but upon further research, I decided that chamoy would be better suited. This dish really benefits from the desiccating heat of an air fryer or convection oven.
- Level: Easy
- Total: 55 min
- Active: 20 min
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 776
- Total Fat
- 48 g
- Saturated Fat
- 7 g
- Carbohydrates
- 83 g
- Dietary Fiber
- 5 g
- Sugar
- 4 g
- Protein
- 3 g
- Cholesterol
- 23 mg
- Sodium
- 663 mg
Ingredients
Directions
Special equipment:
a combination electric pressure cooker/air fryer- Add the yucca to an electric pressure cooker/air fryer combo and sprinkle with salt. Pour in 1 cup water. Cover with the lid and bring to high pressure, then cook for 10 minutes. Release the pressure according to the manufacturer's directions and prepare the machine as directed for air-fryer cooking.
- Spray the yucca with cooking spray. Sprinkle liberally with salt, then top with the air fryer lid and cook at 390 degrees F until the exterior is golden and crisp, about 15 minutes.
- Meanwhile, combine the mayonnaise, chamoy, lemon zest and black pepper to taste. This is your dipping sauce.
- Serve the fries with the chamoy mayo.
