Active Time

　　30 min

　　Total Time

　　45 min

　　If you're making these fries to go with the broiled steak with horseradish cream, as shown below, skip the chipotle mayonnaise and squeeze lemon or lime juice over the fries.

　　

Ingredients

Makes 4 servings

　　2 lb fresh yuca, cut crosswise into 2 1/2-inch sections, then peeled with a knife and cut lengthwise into 1/3-inch-thick fries, or 1 1/2 lb frozen yuca pieces (not thawed)

　　About 6 cups vegetable oil

　　1/2 cup mayonnaise

　　2 tablespoons fresh lime juice

　　2 teaspoons minced canned chipotle chiles in adobo, or sauce from can

　　

Special Equipment

a deep-fat thermometer

　　

Step 1

Cook fresh or frozen yuca with 1 tablespoon oil in a 6- to 8-quart pot of boiling salted water , uncovered, until tender when pierced with a knife and almost translucent, 8 to 12 minutes for fresh or 10 to 15 for frozen. Transfer with a slotted spoon to several layers of paper towels to drain and let stand 5 minutes. If using frozen yuca, cut pieces into 1/3-inch-thick fries, discarding any fibrous core.

　　

Step 2

Preheat oven to 200°F.

　　

Step 3

Heat about 1 1/2 inches oil in a 4- to 5-quart heavy pot over moderately high heat until it registers 360°F on thermometer.

　　

Step 4

Meanwhile, stir together mayonnaise, lime juice, and minced chipotles (or sauce) in a small bowl.

　　

Step 5

Working in 3 batches, fry yuca, turning, until golden, 5 to 7 minutes per batch, then transfer to paper towels to drain briefly and season with salt. (Return oil to 360°F between batches.) Arrange fries in 1 layer in a shallow baking pan and keep warm in oven while frying remaining batches. Serve with chipotle mayonnaise.