Cassava Fries (Mandioca Frita)
Mandioca frita (or cassava fries) are perfectly crispy on the outside and soft and creamy on the inside! They make perfect side dish or snack! Top with sea salt and serve them with ketchup or seasoned garlic-mayo.
Servings: 4 servings
Calories: 464kcal
Ingredients
Cassava fries
- 2 pounds yuca cassava
- 1-2 tablespoons coarse sea salt plus more for sprinkling
- 3 cups canola oil or vegetable oil for frying
- ketchup or garlic-mayo for dipping
- garnish with 1-2 teaspoons of chopped cilantro optional
Garlic-mayo (optional)
- ¼ cup mayonnaise
- 1 tablespoon crushed garlic or garlic paste
- 1-2 teaspoons fresh chopped cilantro
- juice from 1 lime wedge
- salt and back pepper to taste
Instructions
Prepare the cassava fries
- Fill a 3-quart pot two-thirds of the way with water and add 1-2 tablespoons of sea salt. Bring to a boil over a high flame.
- While the water comes to a boil, cut the ends off each yuca, then cut them into thirds. Slice each round down the middle using a sharp kitchen knife. Use the blade of your knife to lift the skin from the flesh, then cut the yuca into strips.
- Once the water boils, place the yuca fries in the salted water. Cook for 10-15 minutes, just until they're tender but still firm. Drain and rinse under cold water.
- Heat 2-3 inches of oil in a skillet with deep sides. Once the oil is hot (or registers at 350°F) fry the yuca fries in batches of 5 or 6 at a time. They generally take 3-5 minutes to become crispy. Remove the fries from the oil once they turn golden-brown in color.
- Sprinkle with coarse sea salt and fresh chopped cilantro (optional). Serve with ketchup or garlic-mayo for dipping.
Prepare the garlic-mayo (optional)
- Whisk or blend the mayonnaise, garlic, cilantro, lime juice, salt and pepper together. Note: if you blend the ingredients, the mayo will be green. Hand-whisking the ingredients will result in a white sauce. Both methods are fine.
- Transfer to a jar with a lid and store in the refrigerator until you're ready to use it.
Notes
- When shopping, firmly press on the yuca to make sure there aren't any soft spots.
- Look for smaller sized yuca. It's easier to cut!
- White liquid or foul smells signal that the yuca has gone bad and should be thrown out.
- After 10 minutes, the fries should be tender but still firm. If not, let them boil for a few more minutes.
- Store leftover fries in an airtight container in the refrigerator for 2-3 days.
- Reheat leftover fries in the oven at 350°F for 10-15 minutes.
Nutrition
Calories: 464kcal | Carbohydrates: 88g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 1865mg | Potassium: 633mg | Fiber: 4g | Sugar: 4g | Vitamin A: 39IU | Vitamin C: 48mg | Calcium: 45mg | Iron: 1mg