Ingredients

• 1 tablespoon ground cumin
• 1 tablespoon granulated garlic
• 1 tablespoon onion powder
• 2 teaspoons smoked paprika
• 2 teaspoons kosher salt
• 2 teaspoons granulated sugar
• 2 teaspoons superfine sugar
• 1 teaspoon ancho chili powder
• 1 teaspoon freshly ground pepper
• 2 pounds fresh yucca root, peeled and cut into 3/8-by-1/2-by-5-inch fries
• 2 tablespoons white vinegar
• 3 cups canola oil
• 1 tablespoon kosher salt

Instructions

1. Special equipment: a deep-fry thermometer
2. For the Southwest fry seasoning: In a small mixing bowl, combine the cumin, granulated garlic, onion powder, smoked paprika, salt, granulated sugar, superfine sugar, chili powder and pepper. Reserve.
3. For the fries: Fill a large bowl with 8 cups water and the white vinegar. Add the yucca fries and soak for 30 minutes to remove the starch.
4. Heat the canola oil in a Dutch oven to 300 degrees F.
5. Bring 6 quarts water and the salt to a boil in a large stockpot. Add the yucca fries and cook until tender and almost translucent, about 6 minutes. Remove from the water with a slotted spoon and place on a clean towel to drain; allow the yucca fries to cool.
6. Divide the yucca fries into 3 batches. Place the first batch in the hot oil. Blanch for 2 minutes, remove from the oil and transfer to a cooling rack set over a baking sheet to drain excess fat. Repeat with the remaining fries in 2 batches.
7. Bring the canola oil up to 360 degrees F. Again working in 3 batches, fry the yucca fries until golden brown and crispy, about 3 minutes. Remove from the hot oil with a slotted spoon and place on a paper towel-lined plate. Repeat with the remaining fries in 2 batches. Season the fries with the Southwest fry seasoning. Serve immediately.