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Special equipment: a deep-fry thermometer
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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.
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Reserve.
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For the fries: Fill a large bowl with 8 cups water and the white vinegar.
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Add the yucca fries and soak for 30 minutes to remove the starch.
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Heat the canola oil in a Dutch oven to 300 degrees F.
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Bring 6 quarts water and the salt to a boil in a large stockpot.
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Add the yucca fries and cook until tender and almost translucent, about 6 minutes.
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Remove from the water with a slotted spoon and place on a clean towel to drain; allow the yucca fries to cool.
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Divide the yucca fries into 3 batches.
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Place the first batch in the hot oil.
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Blanch for 2 minutes, remove from the oil and transfer to a cooling rack set over a baking sheet to drain excess fat.
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Repeat with the remaining fries in 2 batches.
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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.
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Remove from the hot oil with a slotted spoon and place on a paper towel-lined plate.
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Repeat with the remaining fries in 2 batches.
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Season the fries with the Southwest fry seasoning.
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Serve immediately.
