Cassava Fries with Garlic Cilantro Mayo and Crispy Dipping Recipe
Crispy and flavorful Cassava Fries (Mandioca Frita) are a delicious alternative to traditional potato fries. Boiled until tender and then deep-fried to golden perfection, these fries are perfect for dipping in a zesty homemade garlic-mayo or classic ketchup. Garnished with fresh cilantro, this dish brings a delightful twist to your snack or side options.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Snack
- Method: Frying
- Cuisine: Latin American
Ingredients
Cassava Fries
- 2 pounds yuca (cassava)
- 1-2 tablespoons coarse sea salt (plus more for sprinkling)
- 3 cups canola oil or vegetable oil for frying
- Ketchup or garlic-mayo for dipping
- 1-2 teaspoons chopped fresh cilantro (optional garnish)
Garlic-Mayo (Optional)
- ¼ cup mayonnaise
- 1 tablespoon crushed garlic (or garlic paste)
- 1-2 teaspoons fresh chopped cilantro
- Juice from 1 lime wedge
- Salt and black pepper to taste
Instructions
- Prepare the boiling water: Fill a 3-quart pot two-thirds full with water and add 1-2 tablespoons of coarse sea salt. Bring the water to a rolling boil over high heat.
- Cut and peel the cassava: While waiting for the water to boil, trim the ends off the yuca, cut them into thirds, then slice each piece lengthwise. Use the blade of a knife to lift and remove the thick skin. Then, cut the peeled cassava into fry-like strips.
- Boil the cassava fries: Once the salted water boils, add the cassava fries and cook for 10-15 minutes. They should be tender but still firm to hold their shape when fried. Drain thoroughly and rinse with cold water to stop cooking.
- Heat the oil: Pour 2-3 inches of canola or vegetable oil into a deep-sided skillet and heat until it reaches 350°F or is hot enough for frying.
- Fry the cassava fries: Fry the cassava in batches of 5-6 pieces, cooking each batch for 3-5 minutes until crispy and golden brown. Remove with a slotted spoon and drain on paper towels.
- Season and garnish: While still hot, sprinkle fries with coarse sea salt and, if desired, freshly chopped cilantro for added flavor.
- Prepare the garlic-mayo (optional): In a bowl, whisk together mayonnaise, crushed garlic, chopped cilantro, lime juice, salt, and black pepper until well combined. Alternatively, blend for a green-tinted sauce or hand-whisk for a white sauce.
- Serve: Serve cassava fries warm with your choice of ketchup or the prepared garlic-mayo dipping sauce.
Notes
- Boiling the cassava before frying ensures the fries are cooked through and achieve the right texture.
- Be careful when frying to not overcrowd the pan; frying in small batches helps maintain oil temperature and crispiness.
- The garlic-mayo can be prepared ahead and stored refrigerated for up to a week.
- Optional cilantro garnish adds fresh herbal notes but can be omitted if preferred.
- Use a deep-sided skillet or a pot to safely fry the cassava in enough oil for even cooking.
