Mandioca Frita

Name: Mandioca Frita
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 2 lbs fresh yuca root, peeled, cut; 8 cups water; 1 tsp fine salt; 3 cups neutral frying oil

Crispy on the outside and tender on the inside, these Brazilian fried yuca sticks are a classic staple snack. Boiling the yuca first ensures a soft interior before frying to golden perfection.

45 minEasyServes 4290 cal/serving

BrazilianAppetizerStovetopVegetarianVeganHalal-friendlyGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeNightshade-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

2 lbs fresh yuca root, peeled, cut
8 cups water
1 tsp fine salt
3 cups neutral frying oil

Instructions

1

Place 2 lbs peeled, cut fresh yuca root into a large pot, cover with 8 cups water, and add half of the 1 tsp fine salt.
2

Boil for 15 to 20 minutes until tender when pierced with a fork, then drain and remove the fibrous center core.
3

Cut the cooked yuca into thick sticks.
4

Heat 3 cups neutral frying oil in a deep pot over medium-high heat to 350 degrees Fahrenheit.
5

Fry the yuca in batches for 4 to 6 minutes until golden brown and crispy.
6

Transfer to paper towels and season immediately with the remaining salt.

Questions

How long does Mandioca Frita 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 Mandioca Frita?

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.

Serve it with

Vinagrete (Brazilian Tomato Onion Relish) sauce
Guarana Limeade Spritz drink
Caipirinha drink

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