📝 About This Recipe
A staple of Brazilian botecos and family gatherings, Mandioca Frita is the tropical answer to the french fry, boasting a uniquely creamy interior and a shatteringly crisp golden crust. This recipe transforms the humble, starchy cassava root into an addictive snack through a traditional two-step process of pressure cooking and deep frying. Infused with garlic and finished with a flourish of flaky salt and fresh herbs, it is the quintessential Brazilian comfort food that perfectly balances rustic texture with soul-satisfying flavor.
🥗 Ingredients
The Cassava Base
- 2 pounds Fresh Cassava (Yuca) Root (peeled and cut into 3-inch chunks)
- 2 quarts Water (enough to fully submerge the roots)
- 1 tablespoon Fine Sea Salt (for the boiling water)
- 3 pieces Garlic Cloves (smashed, added to boiling water for aroma)
- 1 piece Bay Leaf (dried)
For Frying & Seasoning
- 1 liter Neutral Vegetable Oil (such as canola, sunflower, or soybean oil)
- 1 teaspoon Flaky Sea Salt (Maldon) (for finishing)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1/2 teaspoon Smoked Paprika (optional, for a smoky kick)
Creamy Garlic Dip (Molho de Alho)
- 1/2 cup Mayonnaise (full fat)
- 2 tablespoons Greek Yogurt (for tanginess)
- 1 clove Garlic (grated into a paste)
- 1 teaspoon Lime Juice (freshly squeezed)
- 1/4 teaspoon Black Pepper (freshly cracked)
👨🍳 Instructions
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1
Begin by prepping the cassava. Slice off the ends of the root, cut into 3-inch cylinders, and make a shallow longitudinal slit through the thick brown bark. Use your thumb or a knife to peel away the skin and the purple inner layer until only the white flesh remains.
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2
Place the peeled cassava chunks into a large pot or a pressure cooker. Cover with water, adding the 1 tablespoon of salt, smashed garlic cloves, and the bay leaf.
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3
If using a standard pot, boil for 25-35 minutes. If using a pressure cooker, cook for 15 minutes after it reaches pressure. The cassava is ready when it is fork-tender but not falling apart.
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4
Drain the cassava thoroughly in a colander and let it sit for 5-10 minutes. This allows surface moisture to evaporate, which is crucial for a crispy exterior.
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5
Once cool enough to handle, split each chunk in half lengthwise. You will find a woody, fibrous core (the 'pavio') running through the center. Carefully remove and discard this stringy core.
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6
Slice the cassava into thick batons or 'fries' about 1/2 inch wide.
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7
For the best results, place the boiled batons in the refrigerator for 30 minutes. This dries the starch and ensures a superior crunch when fried.
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8
In a heavy-bottomed pot or deep fryer, heat the vegetable oil to 350°F (175°C). Use a candy thermometer to ensure accuracy.
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9
Carefully lower the cassava batons into the hot oil in small batches to avoid overcrowding, which drops the oil temperature and leads to greasiness.
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10
Fry for 5-7 minutes, turning occasionally, until the cassava turns a deep golden brown and develops a visible crust.
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11
Use a slotted spoon to transfer the fried cassava to a plate lined with paper towels to drain excess oil.
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12
While still hot, sprinkle generously with flaky sea salt, chopped parsley, and a dusting of smoked paprika if desired.
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13
Prepare the dip by whisking together the mayonnaise, yogurt, garlic paste, lime juice, and black pepper in a small bowl.
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14
Serve immediately while the cassava is piping hot and the interior is still creamy.
💡 Chef's Tips
Always remove the woody core (pavio) after boiling; it is inedible and tough. If your cassava has dark streaks or soft spots when raw, discard those parts as they indicate the root is no longer fresh. For an even crispier result, lightly dust the boiled cassava batons in cornstarch before frying. Don't skip the boiling step! Frying raw cassava will result in a hard, woody texture that is unpleasant to eat. You can boil the cassava a day in advance and keep it refrigerated until you are ready to fry and serve.
🍽️ Serving Suggestions
Pair with a cold Brazilian Caipirinha or a crisp pilsner beer. Serve alongside a traditional Brazilian Churrasco (BBQ) or Feijoada. Top with grated Parmesan cheese or crispy fried garlic bits for an extra flavor punch. Use as a side for grilled Picanha steak with a side of chimichurri sauce. Great as an appetizer dipped in Malagueta pepper sauce for those who love heat.