Mandioca Frita
A beloved Brazilian dish that delivers a delightful contrast of textures—crispy on the outside and tender on the inside. Perfect as a side dish or a stand-alone snack, this delicious treat is sure to impress with its authentic flavor and satisfying crunch.
Mandioca Frita, also known as Macaxeira or Aipim Frito, is a beloved Brazilian dish that delivers a delightful contrast of textures—crispy on the outside and tender on the inside. Perfect as a side dish or a stand-alone snack, this delicious treat is sure to impress your guests with its authentic flavor and satisfying crunch.
Ingredients
🥔 1 Kg of peeled and cut cassava
🧂 1/2 shallow tablespoon of salt
💦 Sufficient water to cover the cassava for boiling
🛢️ Oil for deep frying, enough to submerge cassava
Instructions
1- Prepare the Cassava:
- Bring a large pot of water to a vigorous boil on your stovetop.
- Carefully add the peeled and cut 1 Kg of cassava into the boiling water.
2- Season and Boil:
- As the water resumes boiling, add 1/2 shallow tablespoon of salt.
- Boil until cassava pieces are soft enough to be pierced easily with a fork.
3- Cool the Cassava:
- Drain the cassava using a colander and allow it to cool to a lukewarm temperature. This step significantly reduces oil absorption during frying.
4- Frying Process:
- In a separate deep frying pan or pot, heat a sufficient amount of oil until very hot.
- Carefully add the lukewarm cassava pieces into the hot oil, frying in batches to avoid overcrowding.
- Fry until the cassava turns golden brown and crispy, turning as necessary.
- Once done, use a slotted spoon to remove cassava from the oil and drain on paper towels.
5- Serve:
- Serve immediately, preferably in a decorative basket lined with paper towels, to retain crispiness and appeal.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: Approximately 4 to 6 people as an appetizer or side dish
Calories: 150 per serving
Proteins: 3g per serving
Fats: 9g per serving
Carbohydrates: 20g per serving
Equipment:
- Large pot
- Gas stovetop
- Colander
- Fork
- Frying pan/pot
- Slotted spoon
- Paper towel
- Serving basket
Cooking Tips
- Adding cassava to boiling water accelerates the cooking process.
- Consider using a pressure cooker for faster results.
- Cooling cassava before frying enhances its crispiness and reduces oil absorption.
- Use the "shallow" salt technique to ensure proper seasoning without overpowering the cassava.
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