Mandioca Frita

Ingredients

• 800 gcassava
• for fryingoil
• to tastefine sea salt

Method

1. Start by peeling 800 g of cassava. Use a sharp knife to carefully remove the thick, brown skin and the pinkish layer underneath. Cut the peeled cassava into pieces about 5 cm long, then slice each piece in half lengthwise. Remove the tough, fibrous core from each piece using the tip of your knife.
2. Place the cassava pieces in a large pot and cover them with water. Add a pinch of fine sea salt to the water to season the cassava as it cooks. Bring the water to a boil over high heat, then reduce the heat to medium and let it simmer. Cook the cassava until it is tender but not falling apart; you should be able to easily pierce it with a fork.
3. Once the cassava is cooked, drain it in a colander and let it cool slightly. This cooling step helps the cassava firm up, making it easier to fry without breaking apart. Pat the cassava pieces dry with a clean kitchen towel to remove excess moisture, which can cause the oil to splatter during frying.
4. In a deep frying pan or a heavy-bottomed pot, pour enough oil to submerge the cassava pieces. Heat the oil over medium-high heat until it reaches about 180°C. You can test the oil by dropping a small piece of cassava into it; if it sizzles and rises to the surface, the oil is ready.
5. Carefully add the cassava pieces to the hot oil in batches, avoiding overcrowding the pan. Fry them until they turn a golden brown and develop a crispy exterior, about 5 to 7 minutes per batch. Use a slotted spoon to remove the fried cassava and let them drain on a plate lined with paper towels.
6. While the cassava is still hot, sprinkle it generously with fine sea salt to taste. Toss the pieces gently to ensure even seasoning. Serve the Mandioca Frita immediately, while the exterior is crisp and the interior remains soft and creamy.