Crisp Fried Yuca Sticks with Spicy Huancaina Dip

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Golden fried yuca sticks served with a creamy, spicy Huancaina sauce made from cheese and peppers, a popular snack throughout Bolivia and neighboring regions. This Latin American-inspired recipe, ready in about 35 minutes, turns vegetable oil, queso fresco or farmer's cheese, aji amarillo paste into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 320 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Latin American cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 lbs yuca (cassava) root, peeled and cut into 4-inch sticks
for frying, about 4 cups vegetable oil
6 oz queso fresco or farmer's cheese
2 tbsp aji amarillo paste
1/2 cup evaporated milk
1 garlic clove, minced
1 tsp salt
4 large crackers (saltine or soda crackers)
1 tbsp lime juice
1 tbsp olive oil
1/4 tsp black pepper

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Place 2 lbs peeled yuca sticks in a large pot and cover with water. Bring to a boil over high heat and cook for 15 minutes until just tender but not falling apart. Drain and pat dry thoroughly.
Step 2: Heat 4 cups vegetable oil in a deep fryer or heavy pot to 350°F. Fry yuca sticks in batches for 3-4 minutes until golden and crisp on the outside. Remove with a slotted spoon and drain on paper towels.
Step 3: To prepare Huancaina sauce, combine 6 oz queso fresco, 2 tbsp aji amarillo paste, 1/2 cup evaporated milk, 1 minced garlic clove, 4 large crushed crackers, 1 tbsp lime juice, 1 tbsp olive oil, 1 tsp salt, and 1/4 tsp black pepper in a blender. Blend until smooth and creamy.
Step 4: Serve the hot fried yuca sticks with the spicy Huancaina sauce on the side for dipping.