I cannot describe how wonderful this recipe is. Take the time to try it someday. You will not regret it.
1 lb. Yucca (peeled and small dice)
1 Idaho potato (peeled and small dice)
1 Tbsp. vegetable oil
2 shallots (peeled small dice)
1 celery stalk (small dice)
2 garlic cloves (small dice)
¼ cup heavy cream
2 tbsp. fresh herbs- like rosemary, thyme- minced finely
fresh ground pepper
1 cup all-purpose flour
2 eggs beaten with a fork
2 cups panko bread crumbs
Vegetable oil for frying
Fill medium saucepan with water and two tbsp. salt. Bring to boil. Add yucca and potato and boil for 5-8 minutes or until fork tender.
Remove yucca and potatoes with slotted spoon and place on sheet tray. Allow to cool to room temperature.
In medium sauté pan, add the one tbsp. of vegetable oil and bring to medium heat. Add diced shallot, celery and garlic. Sauté until translucent.
Place cooled potato mixture and sautéed veggie mixture into a large mixing bowl. Add heavy cream and chopped herbs, salt and pepper and mash together, making sure to combine all ingredients well.
Turn this doughy mixture out onto flat surface and roll into 2” x ½” fingers. Dip each finger into separate bowls of first, flour, then egg, then panko bread crumbs.
Heat ½” oil in high frying pan to medium high heat. Place fingers in hot oil one at a time, turning frequently until golden brown on all sides. Drain onto paper towels. Serve hot with a Spicy Aioli.
1 cup Hellman’s Mayonnaise
1/8 cup Sriracha (Hot Chile Sauce)
Combine two ingredients and serve in bowl.