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Yuca Croutons with Sriracha Aioli QSR

4 Servings
Total Time 20 minutes
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Ingredients

For the Sriracha Aioli

  • 1 cup Vegan Mayonnaise
  • 2 tbsp. Sriracha Sauce
  • 1 tbsp. Lemon juice
  • 1 tsp. Grated Garlic

For the Garlic Aioli

  • 3 garlic bulbs
  • 1 cup mayonnaise
  • 2 tbsp. lemon juice
  • 2 tbsp. parsley chopped
  • 1 tsp. olive oil
  • Salt and pepper to taste

Preparation

  • For the Yuca Fries
  • Preheat fryer to 350°F.
  • Place the yuca fries, 1lb. at a time in the fryer (do not overload basket) and carefully lower the basket.
  • Cook for 3-4 minutes. Do not overcook.
  • Remove from fryer and drain on paper towel lined plate.
  • Season to taste

For the Aiolis

  • Place all the ingredients in a bowl and mix well.
  • Preheat oven to 425°F.
  • Cut the top quarter inch off each head of garlic.
  • Each individual clove should be visible and exposed.
  • Place the heads of garlic on tin foil and drizzle with oil.
  • Wrap up the garlic and place in oven for 30 minutes, until fragrant, soft, and golden.
  • Once the garlic has cooled, squeeze individual cloves out of the skin, into a medium bowl.
  • Combine mayonnaise, lemon, salt and pepper and parsley in the bowl with roasted garlic.
  • Stir until smooth and creamy. Reserve.

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