Fried Yuca With Peruvian Cheese Sauce Recipe

Name: Fried Yuca With Peruvian Cheese Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb Mexican queso fresco or mild feta cheese, broken into small pieces; 1/2 cup half-and-half; 1 1/2 tablespoons bottled aji amarillo puree (available at kitchenmarket.com); 1 garlic clove, peeled and smashed; 1/4 teaspoon black pepper; 2 lb fresh yuca (cassava) or 1 1/2 lb frozen peeled yuca (not thawed); About 6 cups vegetable oil; 1/4 teaspoon salt; Garnish: fresh lime wedges (preferably Key limes); a deep-fat thermometer

Servings: persons

1/2 lb Mexican queso fresco or mild feta cheese, broken into small pieces
1/2 cup half-and-half
1 1/2 tablespoons bottled aji amarillo puree (available at kitchenmarket.com)
1 garlic clove, peeled and smashed
1/4 teaspoon black pepper
2 lb fresh yuca (cassava) or 1 1/2 lb frozen peeled yuca (not thawed)
About 6 cups vegetable oil
1/4 teaspoon salt
Garnish: fresh lime wedges (preferably Key limes)
a deep-fat thermometer

1
Pulse together sauce ingredients in a food processor until smooth.
2
If using fresh yuca, trim ends and cut crosswise into 3-inch pieces, then peel, removing waxy brown skin and pinkish layer underneath.
3
Cover yuca (fresh or frozen) with cold salted water by 1 inch in a 4-quart pot. Bring to a boil, then reduce heat and simmer until yuca is tender when pierced with a wooden skewer, 15 to 20 minutes. Transfer with a slotted spoon to several layers of paper towels to drain, then cool 5 minutes. Cut yuca lengthwise into 1/8-inch-wide wedges, discarding thin woody core. (If there are pieces that have white parts to them, return them to barely simmering water and simmer until almost translucent.)
4
Heat about 1 1/2 inches oil in a 4- to 5-quart heavy pot over moderate heat until it registers 360u00b0F on thermometer.
5
Fry yuca in 3 batches, turning occasionally, until golden, 3 to 5 minutes per batch. Transfer with a slotted spoon to paper towels to drain. (Return oil to 360u00b0F between batches.) Sprinkle fries with salt and serve with cheese sauce.

265

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 lb Mexican queso fresco or mild feta cheese, broken into small pieces, 1/2 cup half-and-half, 1 1/2 tablespoons bottled aji amarillo puree (available at kitchenmarket.com), 1 garlic clove, peeled and smashed, and more.

Yes, Fried Yuca With Peruvian Cheese Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fried Yuca With Peruvian Cheese Sauce

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