Mandioca Frita

Name: Mandioca Frita
Cook time: 54 min
Total time: 54 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 1 kg Mandioca, cassava/yuca; peeled, woody core removed, cut into thick batons; 2 l Water, for boiling; 2 tsp Salt, for the boiling water; 750ml Neutral Oil, for deep-frying; 1 Lime, cut into wedges, to serve; 1 pinch of Salt, to finish

Crispy mandioca frita is a simple, irresistible snack of tender-boiled cassava finished with a crackly golden fry and a bright squeeze of lime. Soft on the inside and crunchy outside, these fried mandioca sticks are perfect for sharing alongside sauces or as a savory side. Easy to make with just a few pantry ingredients, they deliver satisfying texture and comfort in every bite.

Crispy mandioca frita is a simple, irresistible snack of tender-boiled cassava finished with a crackly golden fry and a bright squ... Show more

Traditional Brazilian Recipe

Health Grade

C+ · Balanced

Rating

4.1

Time

50 min

Price

0,78 €

Calories

449 kcal

vegan

low calorie

easy

gluten free

low sugar

kid friendly

Method

Wash the cassava

Rinse the mandioca under cool running water, rubbing away any dirt from the skin. Give it a quick dry with a towel so it is easier and safer to hold while you peel it.

Peel and cut

Trim off the ends, cut the mandioca into shorter lengths, then stand each piece upright and slice away the thick brown peel and the thin pinkish layer underneath. Split the peeled pieces lengthwise, pull out the tough woody core from the center, and cut the flesh into thick batons about the size of steak fries so they cook evenly.

Boil until tender

Place the cassava batons in a large pot and pour in the water. Add the salt, bring everything to a boil over high heat, then lower the heat to a gentle simmer. Cook for 20 to 25 minutes, until the pieces are fully tender and a knife slides in easily, but they are not falling apart.

Drain and dry

Drain the cassava well, then spread it out in a single layer on a tray or clean towel. Let it steam off and dry for 5 minutes so the surface loses some moisture before frying.

Heat the oil

Pour the neutral oil into a deep heavy pot, making sure the pot is not more than halfway full. Heat it over medium-high until it reaches 175° C or 350° F. If you do not have a thermometer, test with one piece of cassava; it should start bubbling right away without darkening too fast.

Fry until crisp

Carefully lower the cassava into the hot oil in batches, keeping enough space between the pieces so they fry instead of steam. Fry each batch for 3 to 5 minutes, turning once or twice, until the outside is lightly golden, crisp, and a little blistered at the edges. Lift the pieces out with a slotted spoon and let the excess oil drip back into the pot before transferring them to a paper-towel-lined plate.

Serve hot

Pile the hot mandioca onto a serving plate, sprinkle it with the finishing salt while it is still hot, and serve with lime wedges on the side for squeezing over the top.