Boiled cassava chunks fried until deep golden with a shatteringly crispy crust and fluffy, starchy interior — Paraguay's answer to French fries, but infinitely more satisfying.
Nutrition & Info
Equipment Needed
Presentation Guide
Instructions
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1
Boil cassava in salted water until tender, about 20 min. Drain well and let cool slightly.
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2
Remove any fibrous core from the center of each piece.
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3
Heat oil to 180°C (350°F).
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4
Fry cassava pieces until deep golden and crispy, about 5-6 min.
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5
Drain on paper towels. Sprinkle generously with salt.
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6
Serve immediately with lime juice if desired.
Did You Know?
Cassava is so important in Paraguay that the Guarani word "mandioca" is used in everyday Spanish there, and no meal feels complete without it.
Chef's Notes
Equipment Tips
- pot
- deep fryer or heavy pan
- paper towels
Garnishing
salt, lime wedges
Accompaniments
any main course, salsa
The Story Behind Mandioca Frita
Mandioca (cassava) is the foundational starch of Paraguayan cuisine, cultivated by the Guarani people for thousands of years. Frying the boiled root creates a textural contrast that elevates this humble tuber to addictive heights. In Paraguay, mandioca frita replaces bread and potatoes at most meals, and its absence from a table is more notable than its presence.
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