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* (See Cook's Note)
1/2 cup sugar
1 whole star anise
2 sticks cinnamon
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
*Can be found at select specialty shops.
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