Cassava Fries Recipe

Peel and cut cassava

Cut off the ends of each cassava root. Using a sharp knife, slice down the length to remove the thick brown skin and the underlying pinkish layer until you reach the white flesh. Cut each peeled root into 3–4 inch segments, then slice each segment lengthwise into sticks roughly 1/2–3/4 inch thick to resemble fries.

Remove central core (if present)

Some cassava pieces have a fibrous central core. If you encounter one, run your knife along the core and discard it so the sticks fry evenly and have a pleasing texture.

Boil cassava

Place the cassava sticks in a pot and add ~2 liters of water and 1 teaspoon salt. Bring to a gentle boil and simmer until the cassava is just tender but not falling apart, about 10–12 minutes depending on thickness. Test by piercing with a fork — it should give but still hold shape.

Drain and dry

Drain the cassava in a colander and spread on a baking sheet or tray. Let sit until steam dissipates and the surface is dry to the touch, about 10–15 minutes. Pat dry with paper towels to remove excess moisture; this reduces oil splatter and helps crisping.

Prepare seasoning mix

In a small bowl combine 1/4 cup cornmeal or tapioca flour (if using), 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon black pepper, and 1 teaspoon salt. Toss to combine.

Lightly coat cassava (optional)

Place the cooled, dried cassava sticks in a shallow bowl or tray. If you want crisper exterior, toss the sticks lightly with the cornmeal/tapioca-flour mixture so each stick has a thin, even coating. Shake off excess. If you prefer plain cassava fries, skip the coating and simply season after frying.

Heat oil

In a heavy skillet or deep pot, add about 1 cup oil (enough for 1/2–1 inch depth) and heat over medium-high until the oil reaches 350°F (175°C) or a small piece of cassava sizzles immediately when added.

Fry in batches

Working in batches to avoid crowding, carefully add cassava sticks to the hot oil. Fry until golden brown and crisp on the outside, about 3–5 minutes per side depending on thickness. Use tongs to turn pieces for even coloring.

Drain

Transfer fried cassava to a paper towel–lined tray to drain excess oil.

Season and serve

While still hot, sprinkle the fries with additional salt to taste (use the 1 teaspoon measured earlier). Serve immediately with optional dipping sauce.

Make sauce

Whisk together 1/2 cup mayonnaise, 1 tablespoon lime juice, 1 teaspoon hot sauce, 1 tablespoon minced cilantro, and 1/4 teaspoon salt in a small bowl. Adjust seasoning and heat to taste.

Serve sauce alongside hot cassava fries for dipping.