Fried Yuca with Spicy Mayo

Ingredients

• 1 1/2 pounds fresh yuca
• Kosher salt
• 1/2 cup mayonnaise
• 2 tablespoons aji amarillo paste
• 1 tablespoon juice from 1 lime
• 1 jalapeño pepper, stems and seeds removed, roughly chopped.
• 1/4 cup loosely packed fresh cilantro leaves
• 2 tablespoons grated cotija, romano, or feta cheese
• 2 quarts peanut or vegetable oil

Directions

1. Trim the peel from the yuca, cut it crosswise in half, then slice it into batons about 1/2- to 3/4-inch thick. Put the pieces in a pot, add enough cold water to rise 2 inches above them, and salt the water generously. Set the pot over high heat and bring it to a boil, then lower the heat so it simmers. Cook until the yuca is tender and the edges are beginning to separate a bit, about 15 minutes, then drain it.
2. As the yuca cooks, make the sauce. Add the mayonnaise, aji amarillo, lime juice, jalapeño, cilantro, and cheese to a blender jar, then puree on high speed until the sauce is smooth. You can also use a hand blender in a cup. Taste and add salt if it needs it, then set the sauce aside.
3. After the yuca has been boiled, pour the oil into a fryer, Dutch oven, or large wok and warm it over high heat until it reaches 350 degrees F. Regulate the flame as needed so the oil stays at that temperature. Fry the yuca, moving and turning the pieces often, until crisp and golden brown, about 3 minutes. Move it to a tray lined with paper towels and shake off the excess oil. Sprinkle with salt and serve right away with the dipping sauce.