Crispy Fried Cassava Sticks

What you need

• 1 kg (2 lb) sweet cassava, mandioca or aipim, not the bitter kind; peeled frozen cassava works too
• salt, for the boiling water and to finish
• 1 l (4 cups) vegetable oil, for deep frying

Method

Restated from the original video

1. 1

   If the cassava is unpeeled, cut it into lengths of 7-8 cm (3 in). Slit the skin lengthwise and pry off the peel together with the pinkish layer under it.

2. 2

   Quarter the pieces lengthwise. Put them in a pot, cover with cold water and add 1 tbsp salt.

3. 3

   Bring to a boil and cook until tender but still firm, 20-25 min. A fork should slide in, yet the pieces must not fall apart.

4. 4

   Drain the cassava. While it is still warm, cut out the woody cord running through the center of each piece.

5. 5

   Cut the pieces into sticks about 1.5 cm (1/2 in) thick.

6. 6

   Spread the sticks on paper towels and let them dry for 10 min. Dry surfaces fry crisper.

7. 7

   Heat the oil in a deep, heavy pot to 180 °C (350 °F).

8. 8

   Fry the sticks in small batches, so the oil stays hot, until golden and crisp, 5-7 min.

9. 9

   Lift them out with a slotted spoon, drain on paper towels, sprinkle with salt and serve at once.

Imported from anamariabrogui.com.br. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.