Fried Cassava Yuccas With Peruvian Huancaina Sauce Food

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FRIED CASSAVA (YUCCAS) WITH PERUVIAN HUANCAINA SAUCE



Fried Cassava (Yuccas) With Peruvian Huancaina Sauce image

Make and share this Fried Cassava (Yuccas) With Peruvian Huancaina Sauce recipe from Food.com.

Provided by Chef jaggerbowie897

Categories     Peruvian

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 -2 cassava
vegetable oil
salt
7 fresh yellow chiles, seeded and devained
300 g fresh farmer cheese (ricotta or feta)
vegetable oil
2/3 cup milk
1 small onion, chopped
1 garlic clove, crushed
salt
pepper

Steps:

  • Peel and rinse cassava. Cut in 2 or 3 pieces depending the size. Cook yuccas in salted water until soft and tender when pierced with a fork. Drain and cool.
  • Cut cassava in ½ x 2 inches (1.5 x5 cm).
  • Heat oil in a skillet and fry cassava until golden. Season. Drain fat in paper towel.
  • cassava sticks may be freezed until ready to use. Remove from freezer and place immediately in hot oil until golden and crispy.
  • Serve with Huancaína Sauce as an appetizer.
  • Huancaína Sauce:.
  • Place chili in a blender. Pour milk and blend.
  • Sauté onion with garlic in oil until cooked.
  • Add this mixture to blender together with the cheese.
  • While blending add oil until a creamy sauce is obtained.

Nutrition Facts : Calories 98.3, Fat 1.8, SaturatedFat 1.1, Cholesterol 10.9, Sodium 30.3, Carbohydrate 5.3, Fiber 0.3, Sugar 2.1, Protein 14.5

FRIED YUCCAS (CASSAVA) WITH HUANCAINA SAUCE



Fried Yuccas (Cassava) With Huancaina Sauce image

Delicious crispy Yucca spears are smothered with a creamy spicy Peruvian sauce made of goat cheese. Delicious as an appetizer. The sauce may also be used as a salad dressing or even for pasta.

Provided by Sra.Ruhlen

Categories     Lunch/Snacks

Time 13m

Yield 4 serving(s)

Number Of Ingredients 11

1 -2 yucca root (cassava)
2 tablespoons vegetable oil
salt
7 fresh yellow aji limo chiles, seeded (you may add more or less depending on how spicy you like it)
10 1/2 ounces fresh farmer cheese (ricotta or feta (regular or non-fat)
vegetable oil
2/3 cup milk (non-fat may be used)
1 small onion, chopped
1 garlic clove, crushed
1 pinch salt
1 pinch pepper

Steps:

  • Peel and rinse yuccas.
  • Cut in 2 or 3 pieces depending on the size.
  • Cook yuccas in salted water until soft and tender when pierced with a fork. Drain and cool.
  • Cut yuccas in ½ x 2 inches (1.5 x5 cm).
  • Heat oil in a skillet and fry yuccas until golden. Season.
  • Drain fat in paper towel.
  • Yucca sticks can be frozen until ready to use.
  • Remove from freezer and place immediately in hot oil until golden and crispy.
  • Serve with Huancaína Sauce as an appetizer.
  • Huancaína Sauce:.
  • Place ají in a blender.
  • Pour milk and blend.
  • Sauté onion with garlic in oil until cooked.
  • Add this mixture to blender together with the cheese.
  • While blending add oil until a creamy sauce is obtained.

FRIED YUCCA (CASSAVA ROOT) WITH GREEN SAUCE



Fried Yucca (Cassava Root) With Green Sauce image

This is a delicious alternative to French fried potatoes. Dip the fried yucca in the accompanying green sauce. You'll love it!

Provided by Pneuma66

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 medium yucca root
1/4 cup grapeseed oil
8 lettuce leaves
5 tablespoons mayonnaise
1 tablespoon lime juice
1/4 bunch fresh cilantro
3 medium jalapeno peppers (seeds removed)
1 garlic clove
1/4 teaspoon salt

Steps:

  • Start making making the Green Sauce. Combine lettuce, mayonnaise, lime juice, cilantro, peppers, garlic, and salt in a blender. Blend until smooth. Put into a serving dish.
  • Next, we fry the yucca. Peel the yucca with a knife and throw away the hard skin. Cut the flesh into 1/2 inch thin strips about 4 inches long. Heat a large iron skillet or nonstick frying pan to medium high heat with about half your oil. I like grape seed oil because it gives a nice crispness to the yucca and it's healthy. Reserve the remaining oil for the 2nd half of your yucca. Organize the yucca in the frying pan into a single layer. fry half the yucca until light golden brown and then flip it over to fry on the other side. Remove when it's golden brown on both sides and place onto a paper towel to drain. Cook the 2nd batch the same way.
  • Serve the yucca on a plate, and give each person a small bowl or cup of the green sauce for them to dip their yucca into.

Nutrition Facts : Calories 205, Fat 19.9, SaturatedFat 2.2, Cholesterol 4.8, Sodium 290.6, Carbohydrate 7, Fiber 1, Sugar 2, Protein 1.1

FRIED YUCA WITH PERUVIAN CHEESE SAUCE



Fried Yuca with Peruvian Cheese Sauce image

Provided by Guillermo Payet

Categories     Food Processor     Cheese     Garlic     Side     Fry     Vegetarian     Yuca     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 side-dish servings

Number Of Ingredients 13

For sauce
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 ajì amarillo purée (available at kitchenmarket.com)
1 garlic clove, peeled and smashed
1/4 teaspoon black pepper
For yuca
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)
Special Equipment
a deep-fat thermometer

Steps:

  • Make sauce:
  • Pulse together sauce ingredients in a food processor until smooth.
  • Fry yuca:
  • If using fresh yuca, trim ends and cut crosswise into 3-inch pieces, then peel, removing waxy brown skin and pinkish layer underneath.
  • 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.)
  • Heat about 1 1/2 inches oil in a 4- to 5-quart heavy pot over moderate heat until it registers 360°F on thermometer.
  • 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 360°F between batches.) Sprinkle fries with salt and serve with cheese sauce.

PERUVIAN PAPA HUANCAINA - WILLY'S STYLE



Peruvian Papa Huancaina - Willy's Style image

Willy, a Peruvian friend gave me this recipe verbatim. The cheese sauce for this potato dish is one of the better ones that I have tasted. A Peruvian guest of mine practically drank up the whole sauce.

Provided by rainna

Categories     Potato

Time 15m

Yield 8 serving(s)

Number Of Ingredients 12

10 boiled potatoes, halved
4 hard-boiled eggs, quartered
1/2 yellow onion, thinly sliced
8 ounces cream cheese
1 yellow aji limo chiles or 1 yellow pepper
1 garlic clove
10 -12 cream crackers or 10 -12 saltine crackers
1/4 cup cooking oil (optional)
salt and pepper
1 cup fresh milk
10 -15 pitted black olives
5 lettuce leaves

Steps:

  • Place boiled eggs, potatoes and onions on a serving dish.
  • Blend together in a blender the cream cheese, aji or yellow pepper, garlic, crackers, oil, milk, salt and pepper for 5 minutes until you get a thick mixture.
  • It should be just thick enough to cover the potatoes.
  • If the cheese sauce is watery, add half a boiled potato to thicken the sauce a little.
  • Remove from the blender and pour over the potatoes and eggs.
  • Top with black olives and lettuce for decoration.

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