Yuca Fries:
Place the yuca into a large Dutch oven or saucepan with 6 cups of water and salt. Stir and bring to a boil over medium-high heat, cover, and cook until fork tender, about 20-25 minutes.
Drain, and cool on a cooling rack. Remove woody stems from the center. Transfer yucca to a plate and cover with plastic wrap. Refrigerate for 4 hours or preferably overnight. Cut yucca into strips.
Heat oil in a large cast iron or skillet. Add the yucca to the hot oil and fry in batches, turning once, until golden brown. Remove with a slotted spoon and place on cooling rack (this will allow excess oil to drip off and help air circulate to keep yuca fries crispy). Season with salt and serve with dipping sauce. Enjoy!
Cilantro Vinaigrette:
Combine cilantro, shallot, garlic, lemon juice, salt and red pepper flakes in a blender or food processor and blend until smooth. Season to taste.
Garlic Aioli:
Place egg, garlic, and lemon juice in the bottom of a tall narrow glass, jar, or storage container. Pour oil on top and allow to settle for 15 seconds. Place head of immersion blender at bottom of cup and switch it on. As aioli forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified. Season to taste with salt and pepper. Set aside until ready to use.
