1 can of Tropicalfoods Canned Whole Cassava.
Vegetable oil for frying (or air fryer).
Coarse salt.
For the Aioli: 1/2 cup mayonnaise, 1 grated garlic clove, 1 teaspoon lemon juice.
Drain the yuca and dry it thoroughly with absorbent paper. Moisture is the enemy of crispiness.
Cut the yuca into thick sticks.
Fry in hot oil (180°C) until golden brown and very crispy.
(Alternative: drizzle with oil and use an air fryer at 200°C for 15 minutes.)
Remove to a plate lined with absorbent paper and immediately season with coarse salt.
Mix the aioli ingredients and serve as a dip.