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Ingredients
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Cassava preparation
Seasoning & finishing
Frying
Optional dipping sauce
Method
Cassava preparation
Peel and cut
Wash the cassava roots. Using a sharp knife, cut off both ends, then make a shallow lengthwise slit through the thick brown skin and peel away the outer skin and the thin pinkish layer beneath. Rinse peeled cassava. Cut into 1 to 1.5-inch thick sticks or 2-3 inch batons (similar in size to thick fries).
Remove the fibrous core
Some cassava pieces have a tough fibrous core. Split a stick lengthwise and pull out any central stringy core; discard the core.
Parboil
Place the cassava sticks in a large pot. Add 2 liters of water and 1 tablespoon salt. Bring to a boil over high heat, then reduce to medium and simmer until the cassava is just tender when pierced with a fork but not falling apart, about 12–18 minutes depending on thickness. Test a piece after 12 minutes. Do not overboil or they will become mushy.
Drain and dry
Drain the cassava in a colander and spread on a baking sheet or plate to cool for 5–10 minutes. Pat dry thoroughly with paper towels — removing surface moisture helps achieve crisp edges when frying.
Frying
Heat the oil in a heavy deep skillet or deep fryer to 175–180°C (350–355°F). If you don’t have a thermometer, heat until a small piece of cassava sizzles and takes about 1–2 minutes to turn golden.
Working in batches to avoid crowding, carefully lower parboiled cassava sticks into the hot oil. Fry until edges are crisp and the exterior is golden-brown, about 3–5 minutes per batch. Turn occasionally for even browning.
Use a slotted spoon to transfer fried cassava to a paper-towel–lined tray to drain. While still hot, sprinkle with about 1 teaspoon kosher/sea salt and 1 teaspoon freshly ground black pepper (adjust to taste). Squeeze the tablespoon of lime or lemon juice over the fries and toss gently to coat. If using, sprinkle chopped cilantro or parsley.
Optional dipping sauce
While cassava fries are cooling slightly, mix the 4 tablespoons mayonnaise, 1 minced garlic clove, 1 teaspoon lime juice, 1 teaspoon hot sauce (optional), and 1/4 teaspoon salt in a small bowl until smooth. Taste and adjust seasoning. Serve alongside the hot fried yuca.