Serves 6
This is one of our easiest, cheapest, and most delectable hors d´oeuvres. We use any excuse to nibble on these yuquitas fritas dipped in some of our favorite sauces (Huancaína, ocopa, rocoto sauce, aji amarillo sauce, and even guacamole!). They will get your appetite going, preferably accompanied by a very cold beer.
½ rocoto, ribbed and seeded (canned or frozen is fine)
1 cup cream cheese or diced queso fresco
½ cup vegetable oil
Salt and pepper
1 pound yucca, peeled, boiled, and cut in ½–inch-thick sticks
Vegetable oil for frying
1. To make the rocoto sauce: Process the rocoto, cheese, and vegetable oil, in a blender until creamy or a little chunky if you prefer it this way. Season with salt and pepper. Reserve.
2. Heat 1 inch of oil in a saucepan, and when hot, fry the yucca sticks a few at a time, until golden. Drain on paper towels.
3. Serve with a bowl of rocoto sauce to dip.
The secret for finger-licking fried yucca sticks is to boil the yucca in advance, then cool it, cut it, and freeze it for a few days or weeks. When you want to make them, just take the frozen sticks out and fry them without thawing. The result is a creamy yucca, with a golden crispy crust.