Yucca Fries With Huancaina Sauce
I’m not sure if it’s all about the fries or the sauce.
August 21, 2020
If you go to a Peruvian restaurant you’ll likely see Yuca Frita Con Huancaina on the menu- fried chunks of yuca accompanied with a Peruvian staple, huancaina sauce. It’s a must have if you go. The only difference in my recipe is how I prepare the yucca. I mash and roll the yucca into little cigars, and what you’re left with is a crispy exterior and fluffy interior, as every fry should be.
The huancaina is a spicy cheese sauce that is most commonly found drowning boiled potatoes and pieces of boiled eggs and olives, but it has made its way into the yucca and pasta department in Peruvian cuisine. It’s a versatile sauce because when you combine peppers and cheese you do what your heart desires with it.
Yucca + Huancaina, give it a go.
Yucca Fries With Huancaina Recipe
Yield: 30 fries & 2 cups huancaina
Preparation time: Roughly 1 hour
INGREDIENTS
2 medium size yucca ( 6 cups mashed)
1 egg
4 tablespoons salt
2 tablespoons garlic powder
4 cups frying oil of your choice
4 oz feta cheese
4 oz cream cheese
5 tablespoon aji amarillo paste (Found at most Latino grocery stores.)
1/2 cup milk of your choice
DIRECTIONS
1) In a large pot boil your peeled and quartered yucca until a knife can easily go through them. Then strain and put into a bowl and mash.
2) Once the yucca has slightly cooled add in the egg, salt and garlic powder and mix. Place oil in a pot or pan on medium heat or 350 degrees.
3) Grab about a tablespoon worth of the yucca mix and roll in the palm of your hand into a cylinder shape and place to the side.
4) Once the oil is hot enough, fry yucca without over crowing the pan/ pot. Place fried ones on a few sheets of paper towel to soak up some oil. Sprinkle with a little salt if desired.
5) In a blender put the feta, cream cheese, aji, milk and blend until combined. If you find the sauce is too thick add more milk, or if it’s too runny add some boiled yucca or potato or crackers! (A popular Peruvian trick. All those potatoes, you know?)
