Cassava Fries (vg, V, Gf) Recipe

Peel cassava

Prepare and peel the cassava: using a sharp knife, trim both ends of each cassava root. Make a lengthwise shallow cut through the outer skin and use the knife or your fingers to pry away the thick brown skin and the underlying pinkish layer until only the white flesh remains. Rinse the peeled cassava.

Cut into sticks

Cut into fry shapes: slice each cassava root into 1/2–3/4 inch–thick rounds, then cut those rounds into sticks roughly the size of a standard French fry. Try to keep pieces uniform for even cooking.

Parboil cassava

Place cassava sticks in a large pot and cover with cold water. Add 1 tablespoon sea salt. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Cook until cassava is tender but not falling apart, about 12–18 minutes depending on thickness. Test by piercing a piece with a knife—the blade should meet some resistance but slide through easily.

Drain and dry

Drain well in a colander and let sit for 5–10 minutes to steam off excess moisture. For crisper fries, transfer cassava to a large baking sheet lined with paper towels or a clean kitchen towel and gently pat dry. Allow to cool until just warm or room temperature (about 10 minutes).

Make coating mix

In a wide shallow bowl or tray, combine 1 cup cornstarch (or arrowroot), 1 teaspoon fine salt, 1 teaspoon ground black pepper, 1 teaspoon garlic powder and 1 teaspoon smoked paprika (if using). Stir to evenly distribute the seasonings.

Coat cassava

Toss the cooled, parboiled cassava sticks in the coating mix in batches: place a handful of cassava into the bowl, gently roll and shake to coat each piece evenly, then transfer to a wire rack or a clean baking sheet. Ensure each piece has a light, even dusting — avoid a heavy paste-like coating.

Heat oil

Heat oil in a deep fryer or heavy, deep pot to 350°F (175°C). If you don't have a thermometer, heat oil over medium-high heat until a small piece of cassava sizzles immediately but does not burn. Use enough oil so fries can float and not crowd—about 3–4 inches of oil in a pot.

First fry (blanch)

Fry in two stages for best texture: first fry (blanch) — working in small batches, lower coated cassava into the hot oil and fry for 3–4 minutes until the exterior firms and a pale golden crust forms (they won’t be fully crisped). Remove with a slotted spoon to a wire rack or paper towels to drain. Allow oil to return to 350°F before the next batch.

Second fry (crisp)

Second fry (crisp) — when all batches are blanched, return fries to the oil in small batches and fry 2–4 minutes more, until deep golden and crisp. Watch closely to avoid burning. Total frying time per piece will be about 6–8 minutes over two stages depending on size.

Drain and salt

Remove fries with a slotted spoon or spider and drain on a wire rack or paper towels. Immediately while still hot, sprinkle with flaky salt to taste.

Garnish and serve

If desired, toss lightly with chopped fresh parsley for color and aroma. Serve hot with lime or lemon wedges and your choice of dipping sauce (garlic aioli, chimichurri, or spicy ketchup).

Storage & reheating

Leftovers: reheat in a single layer on a baking sheet at 425°F (220°C) for 6–8 minutes to re-crisp. Avoid microwaving to preserve texture.