Fried Cassava Yuccas With Peruvian Huancaina Sauce

This is another peruvian appetizer from yanuq.com

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 x 2 inches.

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 huancana sauce as an appetizer.

Huancana sauce:.

Place chili in a blender.

Pour milk and blend.

Saut 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.

cassava, vegetable oil, salt, yellow chiles, farmer cheese, milk, onion, garlic clove, pepper