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Yuquitas are the quintessential Peruvian snack. Similar to French Fries, but made with the South American Yuca, this dish will get your Peruvian dinner party off to a rockin’ start. FULL RECIPE BELOW
Check out our entire Peruvian Menu – https://www.youtube.com/watch?v=WFtHpGtk94I&list=PLX98sAmndWt3eAm_71oc2VutEp2jLNq9T&index=1
Shot and Directed by Eric Slatkin
Producer: Joanna Gryfe
Food Stylist: Sienna Degovia
Culinary Assistants: Hannah Canvasser & Caroline Hwang
AC: Dylan Neal
Editor: Jacob Metiva
RECIPE: FRIED YUCA WITH SALSA A LA HUANCAÍNA
Serves 4-6
Makes 2 cups of Salsa A La Huancaína
INGREDIENTS
2 yuca roots (about 2 pounds)
1 clove garlic, smashed and peeled
10 ounces queso fresco, broken into chunks
3/4 cup evaporated milk
2 tablespoons Aji Amarillo paste
3 saltine crackers
Vegetable oil, for frying
Kosher salt
PROCESS
-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 processer, 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.
-Serve alongside Salsa a la Huancaína.