Mandioca FritaFried Cassava

A national side dish.

• 6 portions ( cooked weight)
• Prep 30 mins
• Cook 25 mins
• Nacional

Fried cassava is a native Brazilian side dish made by parboiling cassava roots to gelatinize starches, followed by high-heat deep frying. This two-stage cooking method forms a glass-like crisp crust over a fluffy interior.

Ingredients

• •1000 g Fresh Sweet Cassava (Mandioca) — Starch Root Base
• •15 g Coarse Sea Salt (for Boiling Water) — Flavor & Osmotic Balance
• •1500 ml High-Oleic Neutral Oil — Frying Medium
• •5 g Flaky Salt (for Finishing) — Surface Seasoning

Method

1. Peel the thickPeel the thick outer bark and pink inner layer from fresh cassava roots
2. Cut crosswise intoCut crosswise into 7cm cylinders, then slice down the center to remove and discard the tough central fibrous core
3. Parboil in saltedParboil in salted boiling water until tender when pierced with a knife, keeping the batons intact
4. Drain the cookedDrain the cooked cassava on wire racks and cool at room temperature for 30 minutes to evaporate surface moisture
5. Drying the exteriorDrying the exterior prevents oil splattering and improves final crispness
6. Fry in oilFry in oil preheated to 185°C for 4 to 5 minutes until golden and blistered
7. Drain on paperDrain on paper towels, sprinkle with flaky salt, and serve hot

Questions