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Fried Yuca with Huancaina Sauce

Fried Yuca with Huancaina Sauce
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by in Sep 2007
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Total Time: 35

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

Updated Tuesday, August 7th, 2007

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