Chicharrón En Naranjilla Recipe

Inspired by Muraya

Time1h

Serves4

Truffle yucca croquette, lulo & sweet chili salsa, sesame seeds, green oil

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Ingredients

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1
Prepare the Yucca Croquettes
Peel and chop the yucca into chunks. Boil in salted water until soft, about 20 minutes. Drain and mash until smooth. Mix in truffle oil, salt, and pepper.
2
Shape and Fry the Croquettes
Form the mashed yucca into small croquette shapes. Heat olive oil in a pan over medium heat. Fry the croquettes until golden brown on all sides, about 4-5 minutes. Remove and drain on paper towels.
3
Make the Lulo Salsa
Dice the lulo and mix with sweet chili sauce in a bowl. Adjust seasoning with salt and pepper.
4
Prepare the Green Oil
Blend fresh cilantro with olive oil until smooth. Strain if desired.
5
Assemble the Dish
Place the fried yucca croquettes on a plate. Top with lulo salsa, sprinkle sesame seeds, and drizzle with green oil. Garnish with additional cilantro.