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Instructions |
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boil salted water. Add peeled yuca cut into 3 inch long pieces. cook 30 to 40 min. til VERY tender
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Drain Yuca in collander. Remove woody center pieces. Press through collander. season with salt and pepper and cool 15 min.
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Place 2T Yuca paste in palm of hand and make a well in the middle. add cheese cube and cover with paste and roll into ball and set aside. Make all the paste into balls. Heat 2 inch of oil til 360 degrees. fry until golden brown and drain on towel. Whisk egg with fork. Process bread with crackers for breading. Roll fried balls in egg then in bread crumbs. Fry again until crispy. Drain. Serve warm with sauce. Can be kept for 30 min. at 200 degrees.
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Sauce Remove chile seeds and chop into 1 inch pcs. 2. Saute onions, garlic, peppers in oil to soften 3 to 5 min. cool. 3. place veg. in blender. add milk and blend. 4. thickened with saltines or thin with milk. 5. salt and pepper serve at room temp or chill
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Suggestions |
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The sauce can be bought as Huancaina Sauce
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Originally Submitted
12/29/2011
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