📝 About This Recipe
Yuquitas Fritas are the quintessential Peruvian comfort snack, celebrated for their unique contrast between a shattered-glass crisp exterior and a pillowy, starchy interior. Originating from the Amazonian influence on Andean cuisine, these yuca (cassava) fries are a staple in Lima’s picanterías and seafood spots. When paired with a velvety, spicy Huancaína sauce, they represent the perfect harmony of texture and heat that defines Peruvian gastronomy.
🥗 Ingredients
The Yuca
- 2 pounds Fresh Yuca (Cassava) root (peeled and cut into large chunks)
- 1 tablespoon Sea salt (for the boiling water)
- 3 cups Vegetable oil (for deep frying; use a high smoke point oil like canola)
The Huancaína Sauce
- 1/2 cup Ají Amarillo paste (or 4-5 fresh peppers, seeded and deveined)
- 7 ounces Queso Fresco (crumbled)
- 1/2 cup Evaporated milk (full fat for creaminess)
- 4-6 pieces Saltine crackers (to thicken the sauce)
- 1 Garlic clove (sautéed briefly)
- 2 tablespoons Vegetable oil (for the sauce emulsion)
- Salt and Pepper (to taste)
Garnish
- 1 sprig Fresh Cilantro (finely chopped for color)
- 2 pieces Botija Olives (optional, for traditional presentation)
👨🍳 Instructions
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1
Start by prepping the yuca. Peel the tough, waxy brown skin and the pinkish inner layer using a sharp knife until you reach the white flesh.
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2
Cut the yuca into uniform 3-inch chunks. Place them in a large pot and cover with cold water, adding the tablespoon of sea salt.
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3
Bring the water to a boil, then reduce to a simmer. Cook for 15-20 minutes until the yuca is fork-tender but not falling apart or 'mushy'.
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4
Drain the yuca and let it steam-dry for 5 minutes. While still warm, carefully remove the woody fibrous core from the center of each piece.
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5
Slice the cooked yuca chunks into thick batons (thick-cut fry shape), roughly 1 inch wide.
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6
While the yuca cools further, prepare the Huancaína sauce. In a blender, combine the Ají Amarillo paste, crumbled queso fresco, evaporated milk, and sautéed garlic.
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7
Blend on high until smooth. Add saltine crackers one by one and blend again until you reach a thick, pourable consistency. Slowly stream in the 2 tablespoons of oil to emulsify.
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8
Taste the sauce and adjust salt as needed. Pour into a serving bowl and set aside at room temperature.
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9
In a deep pan or Dutch oven, heat the 3 cups of vegetable oil to 350°F (175°C). Use a thermometer to ensure the temperature is consistent.
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10
Carefully lower the yuca batons into the hot oil in batches. Do not overcrowd the pan, as this will drop the oil temperature and lead to greasy yuquitas.
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11
Fry for 4-6 minutes, turning occasionally, until they are deeply golden-brown and develop a visible 'crust'.
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12
Use a slotted spoon to transfer the yuquitas to a plate lined with paper towels. Immediately sprinkle with a pinch of fine salt while the oil is still wet on the surface.
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13
Repeat with the remaining batches, ensuring the oil returns to 350°F between each fry.
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14
Arrange the hot yuquitas on a platter, garnish the sauce with chopped cilantro, and serve immediately.
💡 Chef's Tips
Always peel yuca deeply; the skin and the layer immediately beneath it can be bitter. Don't overcook during the boiling stage; if the yuca absorbs too much water, it won't get crispy when fried. For the ultimate crunch, let the boiled yuca cool completely in the fridge for an hour before frying. If you can't find fresh yuca, frozen yuca works remarkably well—just boil it directly from frozen. If your Huancaína sauce is too thin, add another cracker; if too thick, add a splash more evaporated milk.
🍽️ Serving Suggestions
Serve alongside a cold Peruvian Pilsen or Cristal beer. Pair with a fresh Ceviche Limeño; the hot yuquitas are perfect for soaking up the 'Leche de Tigre'. Offer a side of Salsa Criolla (pickled red onions) to cut through the richness of the fried starch. For a variety of flavors, serve with both Huancaína and a spicy Rocoto cream sauce. These make an excellent side dish for Lomo Saltado instead of traditional potato fries.