Mandioca Frita (Fried Cassava)

Ingredients

• Mandioca (cassava) (2 pounds, peeled and cut into thick sticks or wedges)
• Salt (to taste)
• Vegetable oil (for frying)
• Garlic powder (1 teaspoon (optional, for added flavor))
• Lime wedges (for serving (optional))

Instructions

1. Begin by peeling the mandioca and cutting it into thick sticks or wedges, about 1 inch wide.
2. Place the mandioca sticks in a large pot and cover them with salted water. Bring to a boil over high heat.
3. Reduce the heat to medium and cook the mandioca for about 10 minutes, or until tender but still firm.
4. Once cooked, carefully drain the mandioca and let it cool for a few minutes. Pat the sticks dry with a paper towel to remove excess moisture.
5. In a deep fryer or large skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
6. Working in batches, carefully add the mandioca sticks to the hot oil. Fry until golden brown and crispy, about 5-7 minutes. Avoid overcrowding the pan to ensure even frying.
7. Using a slotted spoon, remove the fried mandioca from the oil and transfer it to a paper towel-lined plate to drain excess oil.
8. While still hot, sprinkle the fried mandioca with salt and, if desired, a light dusting of garlic powder for extra flavor.
9. Serve the mandioca frita immediately, garnished with lime wedges for squeezing over the top.