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Yucca Latkes with Aji Amarillo

Latke inspired by The Latin Kitchen
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 10 -12 latkes
Author: Samantha


Yucca Latkes

  • 3 medium-sized yucca peeled and cut into 2 inch pieces (or small enough to fit into your food processor)
  • 1/2 sweet white onion peeled and cut into pieces
  • 1 medium sized Yukon or other potato, peeled and cut into 2inch pieces
  • 3 eggs
  • 1/4 cup flour or matzo meal
  • Salt and pepper to taste
  • Canola oil for frying

Aji Amarillo Sauce:

  • 2 Tb aji amarillo paste
  • 3 Tb freshly grated Parmesan cheese
  • Small bunch of fresh cilantro stems removed
  • 1 jalapeno seeded and chopped
  • 1/2 cup mayonnaise
  • 1/2 lime zested and juiced
  • 2 Tb olive oil
  • Water to help thin consistency if needed
  • Salt and pepper to taste


  • To make the latkes, using a food processor with the small shredding blade, shred the yucca, onion and potato and place in a bowl.
  • Use a clean kitchen towel and squeeze out any excess moisture. The dryer the veggies, the crispier the latkes. Then add eggs, flour (or matzo meal), salt and pepper. Mix well.
  • Add about 1/2 inch of canola oil in a large frying pan and bring it up to about 360 degrees F. Test oil for temperature by placing a small pieces of mixture in the oil, if it sizzles, it's ready.
  • Use a tablespoon to form latkes and fry for about 3-4 minutes or until golden brown and crispy. Flip over and fry on other side. When done, reserve on a paper toweled lined baking sheet and sprinkle with salt while they're hot.
  • To make the aji sauce, add all sauce ingredients to a food processor and blend until smooth. Taste some seasoning and slowly add water for desired consistency. Should be creamy with a bit of heat. You can omit the jalapeno for less heat.