Fried cassava chips

Fried cassava chips

Mandioca frita

By
From
This is Brazil
Serves
4-6
Photographer
Stuart Scott

This typical boteco food is easy to make and seriously delicious to eat. The chips go very well with a cold beer.

Ingredients

Quantity Ingredient
1kg cassava, peeled, (see glossary)
salt
rice or sunflower oil, for deep frying

Method

  1. Rinse the peeled cassava under running water to remove any soil. Cut the cassava into pieces 8 cm long, then cut each piece lengthways into quarters.
  2. Add the cassava pieces to a large saucepan and season with salt. Cover with water and bring to the boil over a high heat. Reduce the heat and simmer for 10 minutes, or until the cassava pieces are soft when tested with a fork. Drain the cassava and leave to cool.
  3. Pour enough oil into a deep, heavy-based frying pan or saucepan to cover the cassava pieces. Heat the oil to 200°C, or until a cube of bread dropped into the oil turns golden brown in 10 seconds. Carefully add the cassava pieces to the hot oil in batches, leaving at least 2 cm between the pieces. Cook for 8–10 minutes per batch, or until crisp. Remove the cassava chips using a slotted spoon and drain on paper towel. Sprinkle with salt, and serve immediately.
Tags:
This is Brazil
Brasil
Fernanda de Paula
Shelley Hepworth
sbs
Brazillian
South
American
Brasillian
Brasilian
Brazilian
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