Fried Yuca with Huancaina Sauce

Vegetables Recipes

Preparation Time: 35 minutes

Start to Finish Time: 75 minutes

Yield: about 30 pieces.

Hot and crisp on the outside, tender and slightly sweet inside, yuca (a.k.a. yucca or cassava) makes for a fun twist on French fries.

• 1 3-pound package peeled, frozen yuca (Maria Elena uses Goya brand)
• Vegetable oil
• Kosher or sea salt
• Huancaina Sauce

In a large saucepan, boil yuca tubers about 30 minutes or until softened but still holding their shape. Drain and cool to room temperature. Slice into 1/2-inch-thick batons (shapes will be irregular). Remove any tough fibers in the center.

Warm about 1/4 inch oil in a medium-size pan over high heat. Fry yuca on both sides until light brown, about 2 minutes per side. (Don't overcook.) Drain on paper towels and season with salt. Serve hot, with Huancaina Sauce to taste.

Huancaina Sauce

• 24 ounces cottage cheese
• 8 ounces queso fresco
• 3 teaspoons aji puree
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• 1/4 teaspoon turmeric
• Juice of 3 lemons

Place all ingredients in a food processor or blender and puree. Yield: 3 cups

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