Fried Yuca with Huancaina Sauce
By Yankee Magazine|Aug 07 2007|
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.
Yield
about 30 pieces.
Total Time
35 minutes
Ingredients
1 3-pound package peeled, frozen yuca (Maria Elena uses Goya brand)
Vegetable oil
Kosher or sea salt
Huancaina Sauce
Instructions
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
Ingredients
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
Instructions
Place all ingredients in a food processor or blender and puree. Yield: 3 cups
