Brazilian
Vegan
Gluten freeMandioca frita
Fried cassava
Mandioca frita (aipim frito): boiled cassava batons fried crisp outside and fluffy inside, the boteco snack
Mandioca frita, called aipim in Rio and macaxeira in the Northeast, is a must at Brazilian botecos (neighbourhood bars), served in a basket with lime and a little hot sauce on Friday nights, or alongside picanha at a Sunday churrasco. Fat cassava batons are boiled until tender, then fried until the outside crackles and the inside is fluffy, like the best chips you have ever had. Cassava must never be eaten raw: peel off all the brown bark and pink layer and boil it until completely soft right through. The usual mistake is frying it before it is fully tender; it stays hard and woody in the middle. Boil until a knife meets no resistance and the batons start to split. Chef's tip: let the boiled cassava cool and dry completely on a rack, or even chill it overnight; dry cassava fries crisper and splatters less.
- Prep
- 15 min
- Cook
- 40 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 380 kcal
Ingredients
- 2 ¼ lb cassava (mandioca)
- 1 tbsp salt for the boiling water
- 4 ¼ cups sunflower oil, for deep frying
- 1 tsp flaky salt
- 1 limein wedges
- 1 tbsp hot sauce (optional)
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Method
0/7 doneStep 1: Cut 2 ¼ lb cassava (mandioca) into 8 cm lengths. Stand each piece up and slice off the brown bark and the pink layer underneath, down to the white flesh.
Step 2: Cut each piece lengthways into batons about 2 cm thick and cut out the tough, stringy core.
Step 3: Put the cassava in a pan, cover with cold water by 5 cm, add 1 tbsp salt for the boiling water and bring to the boil. Simmer for 20–25 minutes, until completely soft right through, a knife slides in with no resistance and some batons start to split. Never undercook cassava.
25 minStep 4: Drain and spread on a rack to cool and steam-dry for at least 20 minutes, or chill uncovered overnight.
20 minStep 5: Heat 4 ¼ cups sunflower oil, for deep frying in a deep, heavy pan to 350°F (a cube of bread browns in 30 seconds). Fill the pan no more than a third full.
Step 6: Fry the cassava in batches for 5–7 minutes, turning, until deep golden and crisp. Drain on kitchen paper.
14 minStep 7: Sprinkle with 1 tsp flaky salt and serve hot with 1 lime and 1 tbsp hot sauce.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 2 g
- Carbs
- 58 g
- Fat
- 16 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mandioca frita take?
- About 55 minutes in total: 15 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of lime?
- Lemon, same amount.
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