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]]>While traditional french fries are certainly delicious, a little innovation in this culinary area is certainly a welcome change. Different tubers, fruits, and veggies provide varied textures and tastes, and it’s nice to step outside of the normal french fry box from time to time.
Here are three alternative french fries that you have to check out sometime.
Yucca Fries
Native to North and South America, the yucca is a root vegetable that is similar in appearance to a potato. Popular in Latin American cooking, yucca can be used to make a normal french fry alternative that are baked and healthier than traditional fries.
Avocado Fries
Avocado is trending these days, so it shouldn’t be a surprise that there are plenty of avocado fry recipes floating around. Surprisingly, coating avocado in batter and frying it results in a rich and creamy treat that’s perfect when dipped in ketchup.
Plantain Fries
Plantains?! That’s right, you can use a green plantain that’s been cut into fry-shaped slices to put a twist on normal fries. They hold up well both when fried and when cooked in the oven, so you can use whichever option you prefer!
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]]>The post Change Up Your Starches with Yucca! appeared first on falafelandcaviar.com.
]]>So, if you want a slightly healthier version of your favorite
Mashed Yucca
To make a version of mashed potato with yucca it couldn’t be easier. First of all, peel the yucca and cut it into squares. Bring a pot of water to a boil and drop in the yucca. Cook for about 10-15 minutes until the yucca is soft, and then go in with a fork and mash away! The yucca will be really soft and all you have to do is add some salt and pepper and you have an awesome mash!
Starting Monday, April 16th Chris Restaurant will be open for dinner again 6:00PM to 11:00PMYucca Fries
Start the fries out the same as the mashed yucca, but instead of cutting into squares chop the yucca in long fry shapes. Add them to boiling water for just 5-7 minutes and then drain them and put them on a sheet pan. Cover in oil and salt and bake at 425 F for about 25 minutes or until golden on the outside and tender on the inside.
. Yucca works great for this because of it’s fluffy texture and it takes on the flavor of any spices you use. Our secret is that we first blanch the yucca to extract some of the starch and then dry and roast them in the oven to make them crispy on the outside and soft on the inside. . Cajun Yucca Spears Serves 4 . Ingredients: . Cajun Yucca Spears 1, 12’’-16’’ Yucca Root (You can also grab 2 lbs of frozen peeled spears, as long as only ingredient listed is “yucca” on the bag) 1 tsp Cajun seasoning (W30 approved) 2 tsp Sunflower Oil 1 tsp Fresh Parsley 1 gallon Water . Instructions: BOIL water in a large pot, bigger the pot and more water the better! ADD yucca to boiling water & boil for 5-10 mins until they are fork tender, but not falling apart STRAIN yucca, discarding the water, lay out on paper towels to cool slightly ADD sunflower oil and cajun seasoning ROAST in a convection oven at 400F for 10-12 mins SEASON yucca with parsley. Taste and add salt, if necessary. . Garlic Aioli Makes about 1 cup . Ingredients: 1 c Grapeseed oil or Sunflower seed Oil 4 each Fresh Garlic Cloves, sliced 2 tbs White Wine Vinegar 1 tbs Water 1 each Egg Yolk ¼ c EVOO 1 tsp Celtic Sea Salt 2 tsp Fresh Chives, minced . HEAT a few TBS of grapeseed oil in a small pan over med heat ADD fresh sliced garlic to the pan – it should sizzle – if it does, turn the heat off and stir frequently while it cools POUR vinegar, water, egg yolk, & sea salt into a blender PLACE lid on the blender & turn it on to med speed DRIZZLE garlic infused grapeseed oil, plus the regular grapeseed oil into the blender through the hole in the lid TOSS chives into aioli with the blender off, stirring them into the dressing RESIST the temptation to keep it all to yourself! 
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