Mandioca frita

Mandioca frita transforms already cooked cassava into golden sticks. Frying is a finishing step and does not replace the prior preparation of the cassava.

Ingredients

• 800 g of already fully cooked and drained edible cassava
• 1000 ml of frying oil for the bath
• 3 g of salt
• 1 g of sweet paprika

Preparation

Start with cassava already completely cooked according to the supplier's precautions. Remove the hard central fibers. Do not directly fry unprepared raw cassava.

Cut into thick sticks and carefully dry their surface to limit splattering.

Heat the oil to 170 °C in a suitable container, without overfilling it. Fry in several batches until golden brown and thoroughly hot in the center.

Drain on a rack. Season with salt and paprika and serve immediately. The oil in the bath is not the consumed quantity.