Cornmeal Crusted Yucca Fries

Cornmeal Crusted Yucca Fries with Chipotle Dipping Sauce

Start by placing the frozen yucca in a large stock pot, depending on the amount of yucca being fried. Fill the stock pot with water until the Yuccas are covered by at least 3 inches of water. Bring water to boil and lower heat to simmer Yuccas until they are completely soft, about 2 hours, making sure to refill the water as it evaporates. Drain Yucca and allow to cool to room temperature. Carefully wipe each Yucca with a paper towel and cut the larger pieces into thick spears, trimming ends. Place course cornmeal in a deep dish and bread the yucca by gently pressing them in the cornmeal .

In an frying pan heat about 1 inch of oil on high heat until it begins to smoke. Add cornmeal yuccas and fry on both sides until golden brown, about 2 minutes on each side. Place on a paper towel to drain excess oil and serve with chipotle dipping sauce.

For chipotle dipping sauce:
In a medium bowl whisk mayo, sour cream, chipotle sauce, and lime juice. Whisk in water, one tablespoon at a time, until you reach a creamy consistency. Serve in a small ramekin next to fried yuccas.