Crisp Fried Yuca Sticks with Spicy Huancaina Dip
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 snacks ready in about 35 minutes blends for frying, about 4 cups vegetable oil, queso fresco or farmer's cheese, aji amarillo paste into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Crisp Fried Yuca Sticks with Spicy Huancaina Dip take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Crisp Fried Yuca Sticks with Spicy Huancaina Dip?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Crisp Fried Yuca Sticks with Spicy Huancaina Dip?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Crisp Fried Yuca Sticks with Spicy Huancaina Dip for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Crisp Fried Yuca Sticks with Spicy Huancaina Dip?
Latin American snacks like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
