Fried Yuca with Huancaina Sauce
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.
- 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