Yucca Frita with Mango Hibiscus Mermalada and Serrano-Lime Aioli

Recipe courtesy of Edgar Torres, Zandunga Mexican Bistro
Show: Heat Seekers Episode: Heat Seekers
TOTAL TIME: 40 min
Prep: 30 min
Inactive Prep: --
Cook: 10 min
YIELD: 1 serving
LEVEL: Intermediate


  • 2 medium-size yucca roots
  • Salt and freshly ground black pepper
  • 1 1/2 cups flour
  • 2 eggs, beaten
  • 2 cups panko (Japanese) bread crumbs
  • Hibiscus Mermalada, for serving, recipe follows
  • Serrano-Lime Aioli, for serving, recipe follows
  • 4 cups water
  • 1 mango, peeled, pitted and diced
  • 1 cup hibiscus flower*
  • 1/2 cup sugar
  • 5 serrano peppers, finely diced
  • 1 jalapeno pepper
  • 2 cloves garlic, minced
  • 1 tablespoon sugar
  • 1/4 cup water
  • Salt and freshly ground black pepper
  • 1/4 cup olive oil
  • 1 cup mayonnaise
  • 1/4 cup finely chopped fresh cilantro leaves
  • Juice of 1 lime
recipe tools


Cut the yucca roots into 1/4-inch strips. Cut out and discard the fiborous center of the yucca.

Add 1 teaspoon salt and 1 teaspoon pepper to the flour and place in a shallow dish.

Place the egg in a shallow bowl or pie plate. Pour the bread crumbs into another bowl or plate.

Bread the yucca by first dredging it in the flour, then put it in the egg mixture to cover, and then dredge in bread crumbs.

Fry the yucca in vegetable oil at 350 degrees F for about 5 minutes or until golden brown.

Serve with Hibiscus Mermalada and Serrano-Lime Aioli.
Hibiscus Mermalada:
Fill a large pot with the water. Add the mango, hibiscus flower, sugar, cinnamon, and anise. Bring to simmer on medium heat. Let mixture reduce for 20 minutes until syrupy. Smash to blend.
Serrano-Lime Aioli:
Heat grill. Grill the serrano and jalapeno peppers until blistered. De-seed and de-stem the chiles. In blender, puree the chile peppers with garlic, sugar, water, and dash salt and pepper. Add olive oil to emulsify and allow to cool. Fold in the mayonnaise, cilantro, and lime juice.



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