Fried Cassava (Yuccas) With Peruvian Huancaina Sauce
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 1 -2 cassava
- vegetable oil
- salt
- 7 fresh yellow chiles, seeded and devained
- 300 g fresh farmer cheese (ricotta or feta)
- vegetable oil
- 2⁄3 cup milk
- 1 small onion, chopped
- 1 garlic clove, crushed
- salt
- pepper
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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RECIPE SUBMITTED BY
love collecting recipes, but dont cook very well