Fried Cassava Yuccas with Peruvian Huancaina Sauce
Crispy, golden perfection meets creamy, spicy indulgence with this recipe for Fried Cassava Yuccas with Peruvian Huancaina Sauce. This dish combines the satisfying crunch of fried cassava sticks—a beloved Latin American staple—with the bold flavors of Huancaina sauce, a creamy blend of queso fresco, aji amarillo paste, and evaporated milk. Perfectly seasoned and elevated with garnishes of sliced hard-boiled eggs and briny black olives, this recipe is a flavorful appetizer or snack that’s both comforting and exotic. Whether you're hosting a gathering or looking to try authentic Peruvian flavors, this easy-to-make dish is sure to be a crowd-pleaser. Pair it with the smooth and zesty sauce for a combination that’s simply irresistible!
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Recipe Information
Ingredients
- 2 pounds cassava (yucca root)
- 8 cups water
- 2 teaspoons salt
- 3 cups vegetable oil (for frying)
- 8 ounces queso fresco (crumbled)
- 1 cup evaporated milk
- 2 tablespoons aji amarillo paste (yellow chili paste)
- 1 large garlic clove
- 5 pieces crackers (e.g., saltines)
- 2 tablespoons vegetable oil (for sauce)
- 2 pieces hard-boiled egg (sliced, for garnish)
- 8 pieces black olives (for garnish)
Instructions
Peel the cassava and cut it into thick sticks, about 4 inches long and 1 inch wide.
In a large pot, bring 8 cups of water to a boil, then add the cassava sticks and 1 teaspoon of salt.
Boil the cassava for 15-20 minutes, or until tender but not falling apart. Test with a fork; it should easily pierce the cassava.
Drain the cassava and let it cool slightly. Remove the tough core from the center of each piece if necessary.
Heat 3 cups of vegetable oil in a large frying pan or deep-fryer over medium heat until it reaches 350°F (175°C).
Fry the cassava sticks in batches for 3-5 minutes, or until golden and crispy. Avoid overcrowding the pan.
Drain the fried cassava on paper towels and season with the remaining teaspoon of salt while still hot.
To prepare the Huancaina sauce, blend the crumbled queso fresco, evaporated milk, aji amarillo paste, garlic clove, crackers, and 2 tablespoons of vegetable oil in a blender until smooth and creamy.
Serve the fried cassava yuccas warm with the Huancaina sauce on the side for dipping.
Garnish with slices of hard-boiled egg and black olives if desired. Enjoy!
Nutrition Facts
Calories |
9186 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 811.1 g | 1040% | |
| Saturated Fat | 144.2 g | 721% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 544 mg | 181% | |
| Sodium | 8034 mg | 349% | |
| Total Carbohydrate | 451.5 g | 164% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 55.4 g | ||
| Protein | 91.0 g | 182% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 2346 mg | 180% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 3734 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
