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Yucca Fries with Peruvian Aji


Yucca Fries

  • 1 1/2 pounds yucca root peeled and cut into matchsticks
  • Vegetable oil
  • Sea salt

Peruvian Aji

  • 1 3/4 cups cilantro leaves
  • 1/2 cup cubed queso blanco
  • 1/4 cup mayonnaise
  • 2 teaspoons aji amarillo paste
  • 1 garlic clove minced
  • Juice from 1 lime
  • Juice from 1 lemon
  • 2 teaspoons vegetable oil


  • Bring a medium pot of water to a boil; add the yucca matchsticks and allow to simmer for 15 to 20 minutes. Drain and allow to air dry thoroughly.
  • While the yucca is drying, let's make the aji. In the jar of a blender, add the cilantro leaves, cubed queso fresco, mayonnaise, aji amarillo paste, garlic clove, juice from the lime and lemon and vegetable oil. Pulse until very smooth, starting and stopping the blender to scrape the sides of the blender as needed. Transfer to a small bowl and set aside.
  • In a medium saucepan, add about 1/2-inch of vegetable oil. When the oil is hot, add the yucca fries (you may have to fry these up in batches). Fry the yucca on both sides for 1 to 2 minutes each. Transfer to a bed of paper towels and place them in a warm oven, while you continue to fry up the remaining yucca. Sprinkle the yucca fries with a bit of salt and a sprinkling of cilantro. Serve alongside the Peruvian aji.