Mandioca Frita (Fried Cassava)

Ingredients

• about 450 g Cassava (Mandioca)
• 2 cups Vegetable Oil
• 1 tsp Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the about 450 g of Cassava (Mandioca) and cut it into fries, about 1.27 cm thick.
2. 2Place the cut cassava in a large pot and add enough water to cover it completely. Add 1 tsp of Salt to the water. Bring the water to a boil over high heat, then reduce the heat to medium and simmer for 15 minutes, or until the cassava is slightly softened when poked with a fork.
3. 3Carefully drain the cassava in a colander and let it cool for about 10 minutes. This helps prevent the cassava from breaking apart when frying.
4. 4Pour the 2 cups of Vegetable Oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 175°C. You can test if the oil is ready by dropping a small piece of cassava into it; it should sizzle immediately.
5. 5Carefully add the cooled cassava to the hot oil, being careful not to overcrowd the pot. Fry the cassava for about 5-8 minutes, or until it is golden brown and crispy. Stir occasionally to ensure even cooking.
6. 6Using a slotted spoon or spider strainer, remove the fried cassava from the oil and place it on a plate lined with paper towels to drain any excess oil. Immediately sprinkle with 1 tsp of Salt while it is still hot.

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