Fried Yuca with Huancaina Sauce

Ingredients

1 3-pound package peeled, frozen yuca (Maria Elena uses Goya brand)
Vegetable oil
Kosher or sea salt
Huancaina Sauce

Instructions

In a large saucepan, boil yuca tubers about 30 minutes or until softened but still holding their shape. Drain and cool to room temperature. Slice into ½-inch-thick batons (shapes will be irregular). Remove any tough fibers in the center.

Warm about ¼ inch oil in a medium-size pan over high heat. Fry yuca on both sides until light brown, about 2 minutes per side. (Don’t overcook.) Drain on paper towels and season with salt. Serve hot, with Huancaina Sauce to taste.

Huancaina Sauce

Yield: 

about 30 pieces.

Category

Leave a Comment