Cassava Fries

Name: Cassava Fries
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: West African
Ingredients: 2 lbs fresh cassava root, peeled and cut; 1 tsp fine sea salt; 3 cups vegetable oil; 1/2 tsp cayenne pepper; 1/2 tsp garlic powder

Crispy on the outside and starchy on the inside, these thick cassava fries are parboiled then deep-fried until golden.

45 minEasyServes 4280 cal/serving

West AfricanSideStovetopVegetarianVeganHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-Free

Ingredients

2 lbs fresh cassava root, peeled and cut
1 tsp fine sea salt
3 cups vegetable oil
1/2 tsp cayenne pepper
1/2 tsp garlic powder

Instructions

1

Place 2 lbs peeled and cut fresh cassava root in a large pot and cover with water, then add half of the 1 tsp fine sea salt.
2

Bring to a boil over high heat, reduce heat to medium, and simmer for 15 minutes until fork-tender.
3

Drain the cassava and let steam dry on a wire rack for 5 minutes, removing any woody central fibers.
4

Heat 3 cups vegetable oil in a heavy pot over medium-high heat until it reaches 350°F.
5

Fry the dried cassava in batches for 4 to 5 minutes until crisp and golden brown.
6

Transfer to paper towels and toss immediately with remaining fine sea salt, 1/2 tsp cayenne pepper, and 1/2 tsp garlic powder.

Questions

How long does Cassava Fries keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Cassava Fries?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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