Fried Cassava (Yuccas) With Peruvian Huancaina Sauce

Total Time
Prep 25 mins
Cook 25 mins

this is another peruvian appetizer from

Ingredients Nutrition


  1. Peel and rinse cassava. Cut in 2 or 3 pieces depending the size. Cook yuccas in salted water until soft and tender when pierced with a fork. Drain and cool.
  2. Cut cassava in ½ x 2 inches (1.5 x5 cm).
  3. Heat oil in a skillet and fry cassava until golden. Season. Drain fat in paper towel.
  4. cassava sticks may be freezed until ready to use. Remove from freezer and place immediately in hot oil until golden and crispy.
  5. Serve with Huancaína Sauce as an appetizer.
  6. Huancaína Sauce:.
  7. Place chili in a blender. Pour milk and blend.
  8. Sauté onion with garlic in oil until cooked.
  9. Add this mixture to blender together with the cheese.
  10. While blending add oil until a creamy sauce is obtained.
Most Helpful

This recipe is great, and pretty accurate. One suggestion, if you want the HuancaĆ­na sauce to be a little bit thicker, you can actually add a few saltine crackers, which doesn't have alot of flavor but does add texture.

perugirl19 January 01, 2011