Fried Yuccas (Cassava) With Huancaina Sauce

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READY IN: 13mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • Ingredients
  • 1 -2
    yucca root (cassava)
  • 2
    tablespoons vegetable oil
  • Huancaina Sauce
  • 7
    fresh yellow aji limo chiles, seeded (you may add more or less depending on how spicy you like it)
  • 10 12
    ounces fresh farmer cheese (ricotta or feta (regular or non-fat)
  • vegetable oil
  • 23
    cup milk (non-fat may be used)
  • 1
    small onion, chopped
  • 1
    garlic clove, crushed
  • 1
    pinch salt
  • 1
    pinch pepper
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DIRECTIONS

  • Peel and rinse yuccas.
  • Cut in 2 or 3 pieces depending on the size.
  • Cook yuccas in salted water until soft and tender when pierced with a fork. Drain and cool.
  • Cut yuccas in ½ x 2 inches (1.5 x5 cm).
  • Heat oil in a skillet and fry yuccas until golden. Season.
  • Drain fat in paper towel.
  • Yucca sticks can be frozen 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 ají 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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