• Ingredients: 20
  • Serves: 4
  • Prep: 30 min
  • Bake: 45 min

Fried yuca with peruvian cheese sauce with special equipment: a deep-fat thermometer, garnish: fresh lime wedges. To make this fried yuca with peruvian cheese sauce for 4 persons you will need 30 min for preaparation and 45 min for baking.


For sauce

  • 1/2 lb Mexican queso fresco or mild feta cheese, broken into small pcs.
  • 1/2 cup half-and-half
  • 1 1/2 tbsps. bottled ajì amarillo purée
  • 1 garlic clove, peeled and smashed
  • 1/4 tsp. black pepper

For yuca

  • Special equipment: a deep-fat thermometer
  • Garnish: fresh lime wedges

For couscous

For frico caldo

  • 2 medium Yukon Gold potatoes, peeled and cut into quarters
  • 1 tbsp. unsalted butter
  • 1/2 medium onion, finely chopped
  • 2 cups finely grated Parmigiano-Reggiano
  • 1 tbsp. kosher salt
  • 1/2 tsp. nutmeg, freshly grated
  • 1 tbsp. olive oil

To serve

  • 2 large heads romaine , torn into bite-sized pcs.
  • 16 thin slices prosciutto


Make sauce:

Fry yuca:

  1. Step 1 If using fresh yuca, trim ends and cut crosswise into 3-inch pieces, then peel, removing waxy brown skin and pinkish layer underneath.

    For this step you will need

  2. Step 2 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.

    For this step you will need

  3. Step 3 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.
  4. Step 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.

    For this step you will need

  5. Step 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.