Crispy fried cassava, or yuca frita, is peeled cassava cut into thick sticks, boiled in salted water for 10 to 12 minutes until tender, cooled to dry, and fried in batches at 180°C (356°F) for 4 to 6 minutes until golden, then salted. It takes 15 minutes of preparation and 20 minutes of cooking, and serves 4.
One of the most popular sides in Latin American cooking, also known as manioc or cassava, with a crisp outside and creamy inside.
How to Make Crispy Fried Cassava?
The cassava is peeled, cut into sticks, and boiled briefly to soften it before frying in hot oil until golden. Letting it dry well after boiling is the key to a crisp crust.
Nutritional Information
Each serving of fried cassava contains approximately 310 kcal, 2 g of protein, 16 g of total fat (5 g of saturated fat), 0 mg of cholesterol, 40 g of carbohydrates, 2 g of sugars, and 140 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Crispy Fried Cassava Recipe
Preparation: 15 minutes
Cooking: 20 minutes
Servings: 4
Ingredients
- 800 g of fresh cassava (yuca)
- 1 liter (4¼ cups) of water
- 1 tablespoon of coarse salt
- 600 ml (2½ cups) of vegetable oil
- Fine salt
Instructions
- Peel the cassava with a sharp knife, removing all the brown skin and the pink layer underneath. Cut into thick sticks about 1.5 cm (½ inch) wide and 8 cm (3 inches) long. Rinse in cold water to remove some surface starch.
- Boil the cassava in 1 liter of water with 1 tablespoon of coarse salt for 10 to 12 minutes, until tender when pierced with a fork but not falling apart. Drain carefully and let cool completely on a tray to dry, at least 15 minutes and ideally 30.
- Heat the oil in a deep pan or fryer to 180°C (356°F). Fry the sticks in small batches so the oil stays hot, for 4 to 6 minutes or until golden and crisp. Drain on paper towels and sprinkle with fine salt while hot.
Additional Tips
Add vinegar to the water
A teaspoon of white vinegar in the boiling water keeps the cassava firmer, so it fries better and absorbs less oil.
Freeze before frying
Freezing the boiled sticks for at least an hour creates a crisper, more golden surface.
Remove the fiber
Pull out the tough central fiber after boiling.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Fresh cassava | Frozen cassava | 800 g | Already peeled |
| Deep frying | Air fryer | 15 to 20 minutes | Less oil |
| Fine salt | Garlic salt | To taste | More flavor |
| Plain | With garlic mojo | To serve | Classic pairing |
Frequently Asked Questions (FAQs)
1. How do I know the cassava is ready after boiling?
It pierces easily with a fork and the central fiber pulls out without effort. It should be tender but hold its shape.
2. Why is my fried cassava soft?
It was probably overboiled or fried in oil that was not hot enough, so it absorbed fat instead of crisping.
3. How do I peel cassava more easily?
Cut it into 5 cm chunks, score the skin lengthwise, and lift it off with the tip of the knife.
4. What sauce goes with fried cassava?
Garlic mojo, pink sauce, or a spicy sauce.
History of Cassava
Cassava is native to South America and has been grown for more than 4,000 years by Indigenous peoples of the Amazon basin. It became a staple across Latin America, Africa, and parts of Asia.
Did You Know?
Raw cassava contains cyanogenic glycosides, which are broken down by proper boiling and frying, so it should never be eaten raw.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Garlic Mojo Recipe
- Chilean Shoestring Fries Recipe
- Colombian Cabeza de Gato Recipe
- Chilean French Fries in Lard Recipe
