Fried Yuca with Spicy Mayo

Ingredients

• 2 tablespoons ají mirasol paste (see note above)
• 2 tablespoons feta cheese grated
• 0.3 cup cilantro leaves fresh loosely packed
• 1  jalapeno seeds removed, roughly chopped.
• 4 servings kosher salt 
• 1 tablespoon juice of lime 
• 0.5 cup mayonnaise 
• 2 quarts vegetable oil 
• 1.5 pounds cassava fresh ( 2 roots)

Equipment

• paper towels
• pot
• blender
• wok
• dutch oven
• immersion blender

Directions

1. Peel yuca, split in half crosswise, and cut into 1/2- to 3/4-inch thick batons.
2. Place in a pot and cover with cold water by 2 inches. Season well with salt. Bring to a boil over high heat, reduce to a simmer, and cook until tender and yuca is starting to fray, about 15 minutes.
3. Drain.
4. While yuca is cooking, combine mayonnaise, aji amarillo, lime juice, jalapeño, cilantro, and cheese in the jar of a blender and blend on high speed until smooth. Alternatively, blend in a up with a hand blender. Season to taste with salt if necessary. Set aside.
5. When yuca is boiled, heat oil to 350°F in a fryer, Dutch oven, or large wok over high heat. Adjust flame to maintain temperature.
6. Add yuca and cook, agitating and flipping frequently, until golden brown and crisp, about 3 minutes.
7. Transfer to a paper towel-lined tray and shake to drain. Season with salt.
8. Serve immediately with sauce for dipping.