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Yucca Fries with Chimichurri Sauce

  • Cooking Time

  • Prep time

  • Serves

  • 3 Tbsp. white wine vinegar
  • 2 tsp. Knorr® Chicken flavor Bouillon
  • 1 cup firmly packed flat-leaf parsley
  • 2 cloves garlic
  • 1/4 cup olive oil
  • Vegetable oil for frying
  • 2 lbs. frozen yucca, thawed and cut into 4 x 1-inch sticks
  • 1 Combine vinegar and Knorr® Chicken flavor Bouillon in microwave-safe cup and microwave at HIGH 20 seconds or until very hot. Put parsley and garlic into food processor and process until until very finely chopped. Combine in small bowl with bouillon mixture and olive oil.
  • 2 Heat oil in large pot to 325° and fry yucca in batches, until soft, about 3 minutes (make sure to return oil to 325° between batches). Drain on paper towels; set aside.
  • 3 Heat oil to 350°.
  • 4 Fry yucca again, in batches, until crisp, golden brown, and puffed, about 1 minute. Drain on paper towels and season, if desired, with salt and pepper. Serve with sauce.