1 pound Yucca, peeled and cut into 4” by ¼” sticks
½ Cup Tomato Ketchup
3 Tbsp. Red Raspberry Jam
½ tsp. Chipotle Pepper Puree
As Needed Vegetable Oil, Fine Sea Salt
Bring a large pot of water to a boil in a large saucepan. Add the yucca and blanch until just tender, about 3 minutes. Remove from heat, drain, and pat dry.
Meanwhile, whisk together in a small bowl the ketchup, jam, and chipotle. Reserve.
Heat the oil to 350° F in a deep pot. Fry in small batches to avoid overcrowding the pot, carefully drop the fries into the hot oil and stir to keep them from sticking together. Fry until golden brown, about 5 minutes.
Remove from the oil with a slotted spoon and let drain on paper towels to absorb excess oil. Season to taste with salt and black pepper and serve with the raspberry-chipotle ketchup.
Lincoln Culinary Institute’s Website: www.lincolnculinary.com
