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!

  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.
  4. Blanch yucca in boiling salted water until yellow in color and fork tender, about 8 minutes. Fry at 350ºF until golden brown. Toss with 1 1/2 tsps salt, serve with aioli and garnish with more fresh, picked cilantro, if desired.

CHEF’s TIP!

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.

Try this SUPER FAST & EASY AIOLI:

Ingredients:

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

Instructions:

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

  • Main Recipe | Ingredients | SERVES 4
  • 1 each egg yolk, large
  • 3 tablespoons yellow onion, large dice
  • 2 cloves garlic
  • 1/4 cup shallot, large dice
  • 6 tablespoons lime juice, fresh squeezed
  • 4 tablespoons white balsamic vinegar
  • 1/4 cup cilantro, picked, more for garnish if desired
  • 1 cup olive oil
  • 1 cup canola oil
  • 1 tablespoons McCormick Culinary ® Jalapeno Pepper, Ground
  • 3 3/4 teaspoons salt, divided
  • 2 teaspoons McCormick Culinary ® Black Pepper, Table Grind
  • 4 eaches yucca, peeled, cut into shoestrings
Customize Your Serving Size:
In This Recipe

Jalapeno Pepper, Ground

McCormick® Culinary® Jalapeno Pepper, Ground
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