Quick Yuca Hot Fries! (aka Cassava Fries!) w/ Avo Crema

No boil, quick recipe for crispy cassava root fries — packed with Vitamin C!

Ingredients, for Yuca Hot Fries:

• 4 cups yuca, peeled, cored, fry cut

• 1/4 cup olive oil, or avocado oil

• 1 tbsp smoked paprika

• 1 tbsp cayenne, if you like it hot hot

• 1 tbsp salt, large flake salt recommended

Ingredients, for Avocado Crema:

• 1 avocado

• 1/4 cup Kite Hill plain unsweetened almond yogurt

• 1/4 cup cilantro

• 1 tsp coconut sugar

• 1 tbsp lemon juice

• salt, to taste

Instructions:

1. Combine yucca with dry seasonings in large bowl and toss well. Note: yuca has a little bit of a core, check for hard core pieces and cut those out.

2. Heat oil in large pan over high heat.

3. Test a fry to see if you get sizzle and bubbles in the oil. Once you have that, add in as many fries as you can get without them touching.

4. Fry for 4 minutes and then flip each fry.

5. Cover pan with lid or foil and reduce the heat to med/high. Cook for another 5-6 minutes. Take a test fry. If it isn’t tender enough, lower the heat and cook a bit longer with lid on.

6. Remove fries from oil and let them cool on a paper towel. For your next batch, you may want to add a smidge more oil for pan coverage. Save the chili oil and strain it. It makes for a killer drizzling oil. Fries best if eaten fresh.

7. Place all crema ingredients in a blender or blend in bowl with hand immersion blender until smooth. Keeps for 2 days in fridge.

8. Enjoy!