Mandioca Frita (Fried Cassava)
Crispy fried cassava, a common and popular side dish.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Cassava, also known as mandioca, yuca, or manioc, is native to South America and has been a staple food source for indigenous populations for millennia. Its cultivation predates European colonization, and it played a crucial role in the survival and development of various cultures. Frying cassava is a simple yet effective way to prepare it, preserving its nutritional value and enhancing its flavor, likely developing as a practical cooking method passed down through generations.
Mandioca Frita is deeply embedded in Brazilian culinary culture, often served as a side dish or snack. Its accessibility and versatility make it a common sight at family gatherings, restaurants, and street food stalls alike.
Feijoada Companion
Mandioca Frita is frequently served as a side dish alongside feijoada, Brazil's national dish, providing a textural and flavor contrast to the rich, savory stew.
Street Food Staple
It's a popular street food item, often sold in paper cones with salt, offering a quick and satisfying snack for people on the go.
Churrasco Accompaniment
At churrascarias (Brazilian steakhouses), mandioca frita is a common side dish, complementing the variety of grilled meats.
Mandioca Frita offers a delightful contrast of textures, combining a crispy exterior with a soft, slightly starchy interior. The flavor is subtly sweet and earthy, often enhanced by salt and sometimes other seasonings.
The dominant flavor profile is earthy and subtly sweet, inherent to the cassava root itself. Frying in oil imparts a savory richness and a satisfying crunch. The addition of salt is essential for balancing the sweetness and enhancing the overall flavor. Some variations include seasonings like garlic powder, paprika, or even a squeeze of lime juice to add further complexity.
Soaking is Key
Soaking the cassava sticks in water for at least 30 minutes before frying helps to remove excess starch and promotes even cooking.
Double Frying
For extra crispiness, consider double frying the cassava. Fry once at a lower temperature to cook through, then again at a higher temperature to achieve a golden-brown and crispy exterior.
Oil Temperature Matters
Maintain a consistent oil temperature (around 350-375°F or 175-190°C) during frying to prevent the cassava from becoming soggy or burning. Use a thermometer to monitor the oil temperature.
Don't Overcrowd the Pan
Fry the cassava in batches to avoid overcrowding the pan, which can lower the oil temperature and result in unevenly cooked and soggy fries.
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