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.
• 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
1. Peel the tough outer peel of the yucca.
2. Cut into 1/2 inch thick ( sticks and add to a large saucepan of cold salted water.
3. Bring to a boil, reduce heat to a simmer, and cook for 10 minutes, until just tender.
4. 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.
5. Drain well in a colander then pat dry with paper towels.
6. Fill a heavy saucepan outfitted with a deep fry thermometer halfway with vegetable oil and heat to 375 degrees.
7. Once hot, add the yuca in batches to the oil, and fry for 3 minutes, until golden and brown.
8. Drain on a paper towel lined platter and sprinkle with salt while still wet from the oil.
9. Serve alongside Salsa a la Huancaína.