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Brazilian cuisine is rich with unique and delicious dishes, and one of the most popular snacks is mandioca frita, or traditional Brazilian cassava fries. Crispy on the outside and tender inside, these fries are a beloved street food and home snack across Brazil.
Ingredients Needed
- 2 large cassava roots (mandioca)
- Vegetable oil for frying
- Salt to taste
- Optional: garlic powder, paprika, or chili flakes for extra flavor
Preparation Steps
Start by peeling the cassava roots carefully. Cut them into long, thick sticks, about 1 inch wide. Rinse the pieces thoroughly to remove any excess starch.
Bring a large pot of water to a boil. Add a pinch of salt and the cassava sticks. Cook for about 15-20 minutes until they are just tender but not falling apart. Drain and let them cool slightly.
Once cooled, pat the cassava sticks dry with a clean towel. This step is important to achieve crispiness during frying.
Heat vegetable oil in a deep fryer or large skillet over medium-high heat. When the oil is hot (around 350°F or 175°C), carefully add the cassava sticks in batches.
Fry for about 3-4 minutes until golden and crispy. Remove with a slotted spoon and drain on paper towels. Season with salt immediately while still hot. For extra flavor, sprinkle garlic powder, paprika, or chili flakes.
Serving Suggestions
Serve mandioca frita hot as a snack or side dish. They go well with dipping sauces like spicy mayo, garlic aioli, or vinegar-based hot sauce. For a traditional touch, enjoy with a cold caipirinha or fresh lime.
Tips for Perfect Cassava Fries
- Ensure cassava is cooked just enough to soften but not overcook, or they may fall apart during frying.
- Pat dry thoroughly to prevent oil splatters and to keep the fries crispy.
- Fry in small batches to maintain the oil temperature and achieve even crispiness.