Yuquitas Fritas (Yuca Fries) | Hungry For...Peru

yucca

🥗Healthier: sweet potato

💰Cheaper: potatoes

Sweet potato offers a similar texture with added nutrients.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil provides a unique flavor and is healthier.

Peel the tough outer peel of the yucca.

Cut into ½ inch thick sticks and add to a large saucepan of cold salted water.

Bring to a boil, reduce heat to a simmer, and cook for 10 minutes, until just tender.

While the yuca cooks, prepare the Salsa A La Huancaína: using an immersion blender or food processor, blend together the garlic, queso fresco, evaporated milk, aji Amarillo paste, and saltine crackers until smooth. Transfer to a bowl and reserve until ready to use.

Drain well in a colander then pat dry with paper towels.

Fill a heavy saucepan outfitted with a deep fry thermometer halfway with vegetable oil and heat to 375 degrees.

Once hot, add the yuca in batches to the oil, and fry for 3 minutes, until golden and brown.

Drain on a paper towel lined platter and sprinkle with salt while still wet from the oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary