Paraguayan Mandioca Frita
The Quirky Foodster Team
Ingredients
- Cassava, peeled and cut into sticks — 1 kg (2.2 lb)
- Oil for deep frying
- Salt — to taste
Method
- Parboil the cassava sticks in salted water for 8–10 minutes until just starting to soften; drain and pat dry.
- Heat oil to 175°C (350°F) in a deep pan.
- Fry the cassava sticks in batches until golden and crisp, about 6–8 minutes.
- Drain on paper towels.
- Season with salt while still hot.
Introduction: Crisp, golden fried cassava chips, a popular crunchy side dish sold at markets and served alongside grilled meats across Paraguay.
Cultural Background: Cassava is a widely grown staple crop in Paraguay, and frying it into crisp chips is a common, well-loved way to turn the root vegetable into a satisfying accompaniment to asado and other main dishes.
Tips: Parboiling the cassava first helps it cook through evenly during frying. Fry in small batches to keep the oil temperature from dropping too much.
Variations: Toss the fried cassava with a little chilli powder for extra flavour. Serve with chimichurri or a garlic dipping sauce.
Storage: Best eaten fresh; leftovers can be refrigerated for up to 1 day.
Reheating: Reheat in an oven at 200°C (400°F) for 8–10 minutes to restore crispness.
FAQs:
Q: Can cassava chips be baked instead of fried?
A: Yes, toss with a little oil and bake at 220°C (425°F) for 25–30 minutes, turning halfway, though they will be less crisp.
Q: How do I know if cassava is fresh?
A: It should feel firm with no soft spots, and the inner flesh should be white, not discoloured.
- Cassava, peeled and cut into sticks — 1 kg (2.2 lb)
- Oil for deep frying
- Salt — to taste
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