FRIED YUCCAS WITH HUANCAINA SAUCE

1 or 2 yuccas (cassava)
Vegetable oil
Salt

Huancaína Sauce:
7 Ají amarillo fresco / Fresh yellow aji (chili), seeded and deveined
2/3 cup milk
1 small onion, chopped
1 garlic clove, crushed
Vegetable oil
300 g (10 1/2 oz.) fresh farmers cheese (ricotta or feta)
Salt
Pepper

Peel and rinse yuccas. 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 yuccas in 1/2 x 2 inches (1.5 x5 cm).

Heat oil in a skillet and fry yuccas until golden. Season. Drain fat in paper towel.

Yucca sticks may be frozen until ready to use. Remove from freezer and place immediately in hot oil until golden and crispy.

Serve with Huancaína Sauce as an appetizer.

Huancaína Sauce:
Place ají in a blender. Add milk and blend.

Saute 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. Add salt and pepper to taste.