Fried Yuca with Gringa Aji Dipping Sauce (New!)

Fried Yuca with Gringa Aji Dipping Sauce (New!)
Inspired by Peruvian cuisine, but adapted for easier to find peppers, this white-girl version of Aji Verde might just become one of your new favorite condiments. The fried yuca is very similar to potato fries, but a little bit sweeter, though not quite as sweet as sweet potato fries. Yuca root, otherwise known as cassava, is brown and rough on the outside, but crisp and white or yellowish on the inside. The thick woody skin is too thick to be peeled with a potato peeler, so you will need to peel it with a knife. If you have a deep fryer, this is a great way to use it. Otherwise, a deep pot filled with about 4 inches of vegetable oil should do just fine.

Gluten-Free, Soy-Free, Nut-Free, No-Sugar Added

FOR THE GRINGA AJI DIPPING SAUCE:
2 ounces (56 g) fresh baby spinach leaves
1 ounce (28 g) fresh parsley
6 fresh jalapeno peppers
1 1 /2 cups (355 ml) mild flavored vegetable oil oil
2 tablespoons (30 g) minced garlic (about 6 cloves)
1 tablespoon (15 ml) lemon juice
Salt and pepper to taste

FOR THE FRIED YUCA:
1 large yucca root
Oil for frying
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teasoon garlic powder
1/2 teaspoon onion powder

To make the dipping sauce, remove the stems from the jalapenos (and seeds if not using) and place on a lined baking sheet and roast at 350°F (180°C, or gas mark 4) for about 30 minutes.
Add all remaining sauce ingredients to a blender and puree until smooth. Refrigerate until ready to serve.
To make the fried yucca, peel and slice the yuca into fry size pieces. Rinse under cool water to remove excess starch and prevent discoloring. Steam fries for about 20 minutes prior to frying. This will soften and precook the fries.
While yuca is steaming, prepare the spice mixture by adding all spices to a small container with a tight fitting lid and shake to mix.
Preheat oil to 350°F (180°C). Have ready a plate or baking sheet lined with paper towels.
Carefully add steamed fries in small batches to the oil, being careful not to over crowd. Allow to cook for about 3 to 5 minutes, remove from oil and place on paper towel lined tray to absorb excess oil.
Sprinkle with seasoning mixture to taste. Serve hot.

YIELD: 4 SERVINGS OF YUCA AND 2 CUPS (470 ml) SAUCE