Fried Cassava (Yuccas) With Peruvian Huancaina Sauce - cooking recipe

Ingredients

1 -2 cassava
vegetable oil
salt
7 fresh yellow chiles, seeded and devained
300 g fresh farmer cheese (ricotta or feta)
vegetable oil
2/3 cup milk
1 small onion, chopped
1 garlic clove, crushed
salt
pepper

Preparation

Peel and rinse cassava. 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 cassava in 1/2 x 2 inches (1.5 x5 cm).
Heat oil in a skillet and fry cassava until golden. Season. Drain fat in paper towel.
cassava sticks may be freezed until ready to use. Remove from freezer and place immediately in hot oil until golden and crispy.
Serve with Huancaina Sauce as an appetizer.
Huancaina Sauce:.
Place chili in a blender. Pour 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.