Teresa's Recipes
Mandioca Frita (Fried Cassava)
Mandioca frita, or fried cassava, is a beloved Brazilian delicacy cherished for its delightful contrast in texture: crispy on the outside and luxuriously soft on the inside. This simple yet satisfying dish is often enjoyed as a side to savory meals or as a tasty snack, making it a versatile addition to any table. Traditionally made from cassava root, which has been a staple in Brazilian cuisine for centuries, mandioca frita reflects the rich agricultural heritage of the region. Serve it hot, sprinkled with flaky sea salt, and consider pairing it with a zesty dipping sauce for an unforgettable experience!
Ingredients
- 2 pounds, peeled and cut into thick sticks or wedges Mandioca (cassava)
- to taste Salt
- for frying Vegetable oil
- 1 teaspoon (optional, for added flavor) Garlic powder
- for serving (optional) Lime wedges
Dietary Notes
- Servings: 4
- Dish Type: Side Dish
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 340
- Fat: 20g
- Carbs: 38g
- Protein: 2g
- Sodium: 150mg
- Sugar: 1g
Instructions
- Begin by peeling the mandioca and cutting it into thick sticks or wedges, about 1 inch wide.
- Place the mandioca sticks in a large pot and cover them with salted water. Bring to a boil over high heat.
- Reduce the heat to medium and cook the mandioca for about 10 minutes, or until tender but still firm.
- 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.
- In a deep fryer or large skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 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.
- Using a slotted spoon, remove the fried mandioca from the oil and transfer it to a paper towel-lined plate to drain excess oil.
- While still hot, sprinkle the fried mandioca with salt and, if desired, a light dusting of garlic powder for extra flavor.
- Serve the mandioca frita immediately, garnished with lime wedges for squeezing over the top.
Tips
- For a spicier kick, try adding a pinch of cayenne pepper or a sprinkle of paprika to the cassava before frying.
- Mandioca frita pairs wonderfully with dipping sauces like aioli, spicy ketchup, or a tangy green sauce.
- To ensure the perfect fry, always test the oil temperature with a small piece of mandioca before adding the full batch.