- 1 ½ Cups Shredded Yucca Root (sometimes called Cassava, or Manioc)
- 2/3 Cup Mayonnaise
- 1/3 Cup Ketchup
- 2 Garlic Cloves-chopped and mashed into a paste
- To Taste Fine Sea Salt and Black Pepper
- As Needed Vegetable Oil (canola best) for frying, Cilantro Sprigs for Garnish
Squeeze the extra water out of the shredded yucca by placing about ¾ of a cup of the yucca in a potato ricer and squeeze down hard. Or do it in tennis ball size batches with your hands. The best way is to just put about 1 tbsp at a time in a lime juicer and squeeze out the water. (This will also form nicely shaped cakes also.) If not using the lime juicer, form the yucca into cakes using about 1 tablespoon for each one. Press firmly so they stay together.
Make the mayoketchup by whisking the mayonnaise, ketchup, garlic together, seasoning to taste with salt and pepper. Reserve.
Heat a fry pan with the vegetable oil about ½” in depth. Heat until about 350 degrees f. or do a test and place a yucca cake in and you should have a medium sizzle. Fry about 4 or more at a time (depending on your pan size). Keep the cakes sizzling, if the oil temperature gets too low they will get soggy and absorb oil. Flip over once the first side is golden brown, repeat. Drain on a rack or paper towels. Season to taste with fine sea salt. To serve, place a small dallop of the mayoketchup on each and enjoy! Makes 24 bite size hors d’oeuvres.
