Fried Cassava (Yuccas) With Peruvian Huancaina Sauce

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READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Cut cassava in ½ x 2 inches (1.5 x5 cm).
  • Heat oil in a skillet and fry cassava until golden. Season. Drain fat in paper towel.
  • cassava sticks may be freezed until ready to use. Remove from freezer and place immediately in hot oil until golden and crispy.
  • Serve with Huancaína Sauce as an appetizer.
  • Huancaína Sauce:.
  • Place chili in a blender. Pour milk and blend.
  • Sauté onion with garlic in oil until cooked.
  • Add this mixture to blender together with the cheese.
  • While blending add oil until a creamy sauce is obtained.
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