Mandioca Frita

Peel the cassava root, cut it into thick batons or slices approximately 3–4 inches long, and remove the fibrous central cord running through the middle.

Place the cassava pieces in a large pot, cover with cold salted water, and bring to a boil over high heat.

Reduce the heat to medium and cook the cassava until completely tender and easily pierced with a fork, approximately 20–25 minutes; do not overcook or the pieces will fall apart.

Drain the boiled cassava pieces thoroughly and spread them on a clean kitchen towel or paper towels to dry completely; pat dry to remove excess moisture.

Heat vegetable or canola oil in a deep pot or deep fryer to 350–375°F (175–190°C), using enough oil to fully submerge the cassava pieces.

Working in small batches, carefully lower the dried cassava pieces into the hot oil and fry until golden brown and crisp on the outside, approximately 4–6 minutes per batch.

Remove the fried cassava with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil.

Season generously with coarse salt immediately while still hot, and serve with accompaniments such as vinaigrette, aioli, or hot sauce.