Yucca Latkes from Peru
Makes about 12 latkes, parve or dairy
Based on a recipe from littleferrarokitchen.com
Ingredients
Yucca Latkes:
3 medium-sized yucca, peeled and cut into pieces small enough to fit into your food processor (if using)
1/2 sweet white onion, peeled and cut into pieces
1 medium-sized potato, peeled and cut into pieces that fit into your food processor (if using)
3 eggs
1/4 cup flour
Salt and pepper to taste
Oil for frying
Aji Amarillo Sauce:
2 tablespoons aji amarillo paste
2 to 3 tablespoons of nutritional yeast or grated parmesan cheese
1 bunch of fresh cilantro, stems removed and leaves chopped
1 jalapeño, seeded and chopped
1/2 cup mayonnaise
1/2 lime zested and juiced
2 tablespoons olive oil
Water to help thin consistency if needed
Salt and pepper to taste
Step by Step Instructions
Step 1
To make the latkes, grate the yucca, onion, and potato either by hand or using a food processor and place in a bowl.
Step 2
Use a clean kitchen towel and squeeze out any excess moisture. The dryer the veggies, the crispier the latkes. Then add eggs, flour, salt and pepper. Mix well.
Step 3
Add about 1/2 inch of oil into a large frying pan over medium to high heat. You will know it is ready to fry your latkes when a small drop of the batter sizzles when you drop it into the hot oil.
Step 4
Use a tablespoon to form latkes and fry for about 3-4 minutes or until golden brown and crispy. Flip over and fry on the other side. When done, reserve on a paper towel lined baking sheet and sprinkle with salt while they’re hot.
Step 5
To make the aji sauce, add all sauce ingredients to a food processor and blend until smooth. Taste, and adjust the seasoning. Slowly add water for desired consistency – it should be creamy with a bit of heat. You can omit the jalapeño for less heat.
