Recipe Details

It's love at first bite with our yucca fries and jalapeno aioli!  "Fry-town" never had it so good, with this traditional take on the iconic French fry.  Try them on your menu today as a shareable appetizer or as a substitute to your beloved spuds!

For the Jalapeno Aioli:

  1. In a blender, combine egg yolk, onion, garlic, shallot, lime juice, white balsamic and cilantro. Process until the mixture is smooth.
  2. Slowly drizzle oils into the blender on high until desired thickness.
  3. Season with jalapeño pepper, 2 1/4 tsps salt and black pepper. Refrigerate.

For the Yucca:

  1. Blanch yucca in boiling salted water until yellow in color and fork tender, about 8 minutes.
  2. Fry at 350ºF until golden brown.

For Plating, Garnish & Serving:

  1. Toss with 1 1/2 tsps salt, serve with aioli and garnish with more fresh, picked cilantro, if desired.


This recipe is a shareable appetizer side for 8 servings. 

On-The-Go Serving Suggestions: serve in paper cones with the ease of the aioli in a squeeze bottle for quick service.



2 cups mayonnaise

1/2 tsp McCormick Garlic Powder

1/2 tsp McCormick Onion Powder

1 Tbsp White Balsamic Vinegar

1 Tbsp Lime Juice

1/4 c Cilantro, fresh, chopped

1 Tbsp McCormick Jalapeno Powder

2 tsp Salt

2 tsp McCormick Black Pepper


Combine all ingredients in a medium sized bowl until well incorporated.