We're excited to introduce a brand-new series at The Chopping Block called "Tasting Table." Each month, one of our talented chef instructors will host a special culinary demonstration, sharing their expertise and favorite dishes with our guests. As we launch this new experience, I have the honor of presenting some of my favorite cuisine and techniques.
During my time in culinary school, I was inspired by an instructor with an immense passion for Peru’s rich culinary heritage. His enthusiasm was infectious, and I quickly developed a deep appreciation for Peruvian food.
After he passed away a few years later, I realized I needed to honor his memory and dedication by experiencing Peru firsthand. This journey allowed me to immerse myself in everything the country has to offer, deepening my appreciation and understanding of its culinary heritage. I consider my Tasting Table to be a tribute to his influence and a reflection of my ongoing exploration of Peruvian cuisine.
Having had the opportunity to spend time in Peru, I immersed myself in its vibrant culture, explored its ancient ruins, and savored its diverse cuisine. From wandering through the historical streets of Cusco to marveling at the majestic ruins of Machu Picchu, every moment was a blend of awe and discovery. The culinary experiences were equally enriching, as I sampled traditional dishes at local markets, learned authentic cooking techniques, and engaged with the warmth and hospitality of the Peruvian people. This journey deepened my appreciation for Peru's rich heritage and its intricate, flavorful cuisine.
Peruvian cuisine is truly something special. It may not be the first cuisine that comes to mind, but it is a remarkable fusion of flavors and influences. Drawing from Spanish, Italian, Japanese, African, Chinese, and Incan traditions, Peruvian food is a delightful and intricate tapestry of tastes and techniques.
One of the dishes that exemplifies the essence of Peruvian cuisine is Cassava Croquettes. Commonly found on the cobblestone streets of Cusco or Ollantaytambo, these crispy treats showcase a blend of simple ingredients and cooking techniques with a delicious result. Today, I will share my recipe topped with an Aji Verde.
Cassava Croquettes with Aji Verde
Scroll down for a printable version of this recipe
Yield: ~20 pieces
Prep time: 45 minutes
Cook time: 30 minutes
Total time: 1 hour, 15 minutes
For the Cassava Croquettes:
1 lb yuca root, peeled and diced, fibrous core removed
4 cloves garlic, peeled
1 egg yolk
2 cups all-purpose flour
3 cups bread crumbs
4 whole eggs
Vegetable oil for frying
For the Aji Verde:
1/2 cup mayonnaise
1/2 cup fresh cilantro leaves
2 Tablespoons aji amarillo paste
1 Tablespoon lime juice
1 garlic clove, peeled
1 jalapeño, seeded and chopped
Salt and pepper to taste
Prepare the Yuca
- In a large pot, bring salted water to a boil. Add the diced yuca root and garlic cloves.
- Cook until the yuca is tender and easily pierced with a fork, about 15-20 minutes.
- Drain and let the yuca and garlic cool slightly.
Mash the Yuca
- Transfer the cooked yuca and garlic to a large bowl and mash until smooth. Ensure there are no lumps.
- Mix in the egg yolk until fully incorporated. Season with salt and pepper to taste.
Form the Croquettes
- Shape the mashed yuca mixture into small, elongated croquettes (about 3 inches long).
Prepare the Breading Stations
- Set up three shallow dishes: one with flour, one with beaten whole eggs, and one with bread crumbs.
Bread the Croquettes
- Roll each croquette in the flour, shaking off any excess.
- Dip the floured croquette into the beaten eggs, allowing any excess egg to drip off.
- Roll the croquette in bread crumbs, ensuring it is fully coated. Place the breaded croquettes on a baking sheet.
Fry the Croquettes
- In a deep pan or fryer, heat vegetable oil to 350°F (175°C).
- Fry the croquettes in batches until golden brown and crispy, about 3-4 minutes per batch.
- Remove the croquettes with a slotted spoon and drain on paper towels.
Prepare the Aji Verde Sauce
- In a blender or food processor, combine the mayonnaise, cilantro, aji amarillo paste, lime juice, garlic, and jalapeño.
- Blend until smooth. Season with salt and pepper to taste.
Serve the cassava croquettes hot, accompanied by the Aji Verde sauce for dipping.
The Cassava Croquettes are just one of the items you'll be able to experience if you attend my Tasting Table on August 20th. This event will be a culinary journey through the flavors of Peru, showcasing a variety of dishes. Alongside the croquettes, you'll have the chance to savor other Peruvian specialties, each prepared with authentic techniques and ingredients. Join us for an evening of exploration and indulgence, where you'll not only taste but also learn about the rich culinary heritage of Peru. I look forward to sharing this unique and flavorful experience with you.
Yield: 20 pieces
Author: Trevor Olsen
Cassava Croquettes with Aji Verde
Prep time: 45 MinCook time: 30 MinTotal time: 1 H & 15 M
Ingredients
For the Cassava Croquettes:
1 lb yuca root, peeled and diced, fibrous core removed
4 cloves garlic, peeled
1 egg yolk
2 cups all-purpose flour
3 cups bread crumbs
4 whole eggs
Vegetable oil for frying
For the Aji Verde:
1/2 cup mayonnaise
1/2 cup fresh cilantro leaves
2 Tablespoons aji amarillo paste
1 Tablespoon lime juice
1 garlic clove, peeled
1 jalapeño, seeded and chopped
Salt and pepper to taste
Instructions
In a large pot, bring salted water to a boil. Add the diced yuca root and garlic cloves.
Cook until the yuca is tender and easily pierced with a fork, about 15-20 minutes.
Drain and let the yuca and garlic cool slightly.
Transfer the cooked yuca and garlic to a large bowl and mash until smooth. Ensure there are no lumps.
Mix in the egg yolk until fully incorporated. Season with salt and pepper.
Shape the mashed yuca mixture into small, elongated croquettes (about 3 inches long).
Set up three shallow dishes: one with flour, one with beaten whole eggs, and one with bread crumbs.
Roll each croquette in the flour, shaking off any excess.
Dip the floured croquette into the beaten eggs, allowing any excess egg to drip off.
Roll the croquette in bread crumbs, ensuring it is fully coated. Place the breaded croquettes on a baking sheet.
In a deep pan or fryer, heat vegetable oil to 350°F (175°C).
Fry the croquettes in batches until golden brown and crispy, about 3-4 minutes per batch.
Remove the croquettes with a slotted spoon and drain on paper towels.
In a blender or food processor, combine the mayonnaise, cilantro, aji amarillo paste, lime juice, garlic, and jalapeño.
Blend until smooth. Season with salt and pepper to taste.
Serve the cassava croquettes hot, accompanied by the Aji Verde sauce for dipping.