Yuka fries with mayo harissa dip


10 mins

20 mins


2 yuka, peeled and cut into rounds
Approx. 2 cups of vegetable oil
Salt, to taste
1 cup mayonnaise
2 teaspoons Kémia Harissa Tradition
½ teaspoon garlic powder
Parsley, for garnish


  1. Bring a pot with water to a boil. Add sliced yuka and cook for approx. 10 minutes, until fork-tender.
  2. Dry well and cut yuka rounds into thin sticks.
  3. Heat the oil in a large skillet over medium-high heat.
  4. Fry the yuka sticks in batches until golden brown.
  5. Drain over paper towels.
  6. In a small bowl, add mayonnaise, harissa, and garlic powder. Stir well to combine.
  7. Season yuka fries with salt and arrange them in serving jars.
  8. Garnish with fresh parsley and serve with mayo-harissa dip.
  9. Enjoy.

Additional Tips

  • Discard the fibrous part of yuka when cutting it into sticks.
  • If you would like to prepare a healthier version, you can bake yuka fries in the oven at 425°F for about 25 to 30 minutes, until golden brown. The cooking procedure is the same. Before arranging yuka fries on a lined baking sheet, place them in a mixing bowl, drizzle some olive oil, and season with salt and pepper. Mix well to coat yuka stick evenly.
  • For more flavor, you can add some chili powder to mayo-harissa dip.
  • Add more Kémia Harissa paste if desired.