Recipes

Yucca Frites With Chimichurri

John Manion

Executive Chef

Más

Chicago
Ill.
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Menu Price: 
$5.00
Food Cost: 
18%
Yield: 
4 servings
Ingredients: 
4
each
Curly Parsley, Bunches Of, Finely Chopped
11/2
c
Extra Virgin Olive Oil
1/2
c
White Vinegar
6
each
Garlic Cloves, Chopped
2 tbs, plus to taste
Freshly Ground Black Pepper
1
tbs
Oregano, Chopped
1
each
Dried Bay Leaf, Cracked
to taste
Salt
3
each
Large Yucca, Peeled, Cut Lengthwise and Cored
As needed
Canola Oil
to taste
Salt
1
Combine parsley, oil, vinegar, garlic, 2 tablespoons black pepper, oregano, bay leaf and salt for chimichurri. Reserve, refrigerated, for 24 hours.
2
Slice yucca lengthwise with mandolin set to smaller setting. Soak yucca in cold water for 1 hour to solidify starch and make crispier fries. Drain and pat dry.
3
Heat oil to 375 degrees F. Fry yucca in batches until crispy. Season with salt and pepper and serve immediately with chimichurri.
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