Where it comes from
Mandioca frita — fried cassava — is the Brazilian bar snack built on the country's foundational Indigenous root crop, boiled then fried golden and salty. It is standard fare in botecos and churrascarias from north to south.
On the plate
The shell shatters with a loud crunch into a steamy, fluffy interior far softer and starchier than any potato fry. Salt clings to the craggy surface while the inside stays mild and buttery. Dangerously moreish.
How it works
Pre-boiling gelatinises the cassava starch and softens the dense root, so frying then flash-dries the surface into a rigid crisp crust while the gelatinised interior stays fluffy.
Variations
with garlic butter, with parmesan, served with linguica, dusted with chilli
On the Palate
Ingredients
Serves 4How it's made
8 steps · Show ↓25 min active
How it's made
8 steps · Show ↓- 15 min
Peel the cassava and cut it into thick finger-length batons.
- 215 min
Boil the batons in salted water until just fork-tender but not falling apart.
- 35 min
Drain and let the cassava steam-dry and cool slightly.
- 43 min
Remove the woody central fibre from each piece if present.
- 55 min
Heat oil in a deep pan to about 180C.
- 68 min
Fry the batons in batches until deep golden and crisp.
- 72 min
Drain on paper towels and season immediately with salt.
- 81 min
Serve hot with a garlic or lime dipping sauce.
