Mandioca Frita — Brazilian Fried Cassava

Instructions

1. Remove the fibrous central cord from the cassava batons. Place in a large pot, cover with cold water and add the salt. Bring to a boil and cook for 20 minutes until very tender — a knife should slide in with no resistance.
2. Drain and spread on a tray to steam-dry for 5 minutes. This step is crucial: wet cassava will not crisp in the oil.
3. Heat the sunflower oil in a deep pan or wok to 180 °C. Fry the cassava in batches for 4–5 minutes per batch until deeply golden and crisp on the outside. Do not overcrowd.
4. Drain on a wire rack (not paper towels) to keep the crust crisp.
5. While the cassava fries, mix the olive oil, lime juice, minced garlic and parsley to make the herb drizzle.
6. Transfer the fried cassava to a serving platter, season with flaky sea salt and drizzle over the herb mixture.
7. Serve immediately alongside grilled meats, black beans or as a stand-alone petisco (bar snack).

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