Fried Yucca Cassava Costa Rican Style Recipes

Steps:

• Start making making the Green Sauce. Combine lettuce, mayonnaise, lime juice, cilantro, peppers, garlic, and salt in a blender. Blend until smooth. Put into a serving dish.
• Next, we fry the yucca. Peel the yucca with a knife and throw away the hard skin. Cut the flesh into 1/2 inch thin strips about 4 inches long. Heat a large iron skillet or nonstick frying pan to medium high heat with about half your oil. I like grape seed oil because it gives a nice crispness to the yucca and it's healthy. Reserve the remaining oil for the 2nd half of your yucca. Organize the yucca in the frying pan into a single layer. fry half the yucca until light golden brown and then flip it over to fry on the other side. Remove when it's golden brown on both sides and place onto a paper towel to drain. Cook the 2nd batch the same way.
• Serve the yucca on a plate, and give each person a small bowl or cup of the green sauce for them to dip their yucca into.

Steps:

• Peel and rinse yuccas.
• Cut in 2 or 3 pieces depending on the size.
• Cook yuccas in salted water until soft and tender when pierced with a fork. Drain and cool.
• Cut yuccas in ½ 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 can 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.
• Pour milk and blend.
• Sauté 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.