Fried Yuca with Peruvian Cheese Sauce |
|
 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
Yuquitas a la Huancaína Think of this as the Peruvian answer to fries and ketchup. While huancaína sauce is usually served over sliced potatoes with boiled eggs and olives, Guillermo Payet finds it a great accompaniment to fried yuca, the potato-like root vegetable. 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 ajì amarillo purée (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) |
Directions:
1. Make sauce: Pulse together sauce ingredients in a food processor until smooth.
2. 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.
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 360°F 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 360°F between batches.) Sprinkle fries with salt and serve with cheese sauce.
6. Cooks' Notes: · Sauce made with queso fresco will be very thick. Thin with additional half-and-half if desired. · Sauce can be made 1 day ahead and chilled in a bowl, covered. Bring to room temperature, then stir before serving.
|
|