Mandioca Frita
Fried cassava.
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.
Restaurante O Picuí, Salvador
Cassava, also known as mandioca or yuca, has been a staple food in South America for thousands of years, predating European colonization. Indigenous populations cultivated and utilized cassava in various forms, including fried preparations. The practice of frying foods in general likely evolved independently across various cultures, adapting to locally available ingredients and cooking methods. Over time, with the introduction of new cooking techniques and ingredients, the dish evolved into the Mandioca Frita we know today.
Mandioca Frita is a common side dish and snack found throughout Brazil, often associated with casual dining and social gatherings.
Street Food Staple
Mandioca Frita is readily available as a street food, sold by vendors alongside other fried snacks and pastries. It's a quick and affordable option for a satisfying bite.
Bar Snack
It's a very popular accompaniment to beer or other drinks in bars (botecos). The savory, starchy flavor complements the drinks well.
Family Meals
Mandioca Frita is often served as a side dish during family meals, replacing or supplementing potatoes or other root vegetables.
Mandioca Frita offers a simple yet satisfying flavor profile dominated by the earthy, slightly nutty taste of cassava, enhanced by the crispiness achieved through frying.
The primary flavor is that of cassava itself, which has a mild, slightly sweet and nutty taste. The frying process imparts a crispy exterior and a soft, starchy interior. Often, salt is added to enhance the natural flavors. The frying oil itself can influence the flavor; some prefer vegetable oil for a neutral taste, while others use olive oil or even lard for a richer flavor. It is often served with dipping sauces which adds additional flavor dimensions.
Soaking the Cassava
Soak the cassava in cold water for about 30 minutes after peeling and chopping. This helps to remove excess starch and makes the fries crispier.
Double Frying
For extra crispiness, consider double frying the cassava. Fry once at a lower temperature to cook it through, then fry again at a higher temperature to achieve a golden brown, crispy exterior.
Oil Temperature
Maintain the correct oil temperature (around 350-375°F or 175-190°C) to ensure the cassava fries properly without becoming greasy.
Drying
Make sure cassava pieces are dry before adding to the hot oil, this reduces splatter and improves texture.
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