Fried Yuccas (Cassava) With Huancaina Sauce

“Delicious crispy Yucca spears are smothered with a creamy spicy Peruvian sauce made of goat cheese. Delicious as an appetizer. The sauce may also be used as a salad dressing or even for pasta.”

Ingredients Nutrition

  • Ingredients
  • 1 -2 yucca root (cassava)
  • 2 tablespoons vegetable oil
  • salt
  • 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


  1. Peel and rinse yuccas.
  2. Cut in 2 or 3 pieces depending on the size.
  3. Cook yuccas in salted water until soft and tender when pierced with a fork. Drain and cool.
  4. Cut yuccas in ½ x 2 inches (1.5 x5 cm).
  5. Heat oil in a skillet and fry yuccas until golden. Season.
  6. Drain fat in paper towel.
  7. Yucca sticks can be frozen until ready to use.
  8. Remove from freezer and place immediately in hot oil until golden and crispy.
  9. Serve with Huancaína Sauce as an appetizer.
  10. Huancaína Sauce:.
  11. Place ají in a blender.
  12. Pour milk and blend.
  13. Sauté onion with garlic in oil until cooked.
  14. Add this mixture to blender together with the cheese.
  15. While blending add oil until a creamy sauce is obtained.

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