Golden, crispy, deep fried cassava chunks — salty, crunchy, and utterly addictive. A street‑food classic turned comfort food, this recipe brings the flavors of the islands straight to your kitchen.
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Cassava goes by many names — yuca, manioc, tapioca — but no matter what you call it, this root is a game‑changer. With endless ways to cook it year‑round, it’s the kind of ingredient that turns any DIY meal into a flavor‑packed experience. Chips, fries, mashed, baked, or fried — cassava always delivers.
Deep-Fried Cassava and I Go Way Back
I still remember the first time I tried deep‑fried cassava — I was nine, and that first bite changed everything. The crispy outside, the soft center, the salty‑spicy finish… it was unlike anything I’d tasted before. Since then, cassava has been one of those nostalgic comfort foods that instantly transports me back to childhood.
🌿 Just a friendly reminder: I’m a passionate foodie, not a certified nutrition or health professional. Everything shared here — recipes, tips, and food inspiration — is meant for enjoyment and creativity in your kitchen. For dietary guidance or health concerns, always consult a qualified professional.
How to Prepare Deep-Fried Cassava
Step 1: Choose firm, smooth‑skinned roots — no bruises, cracks, or mold.
Step 2: Prepping Cassava for Frying
- Slice into thick rounds.
- Peel off the tough outer skin.
- Cut into medium‑size cubes and rinse to cleean.
Step 3: Cooking Cassava Before Frying
This step is optional, I’ve always go from cutting to deep frying, but some prefer to boil before frying to remove toxins to be on the safe side.
- Boil cassava in a pot with enough water to cover.
- Add salt + turmeric.
- Boil until tender.
- Drain and rinse under cold water.
Step 4: Deep‑Frying Cassava to Perfection
- Heat oil in a wok, pot, pan, or in a deep fryer.
- Fry in small batches and until golden brown and crispy.
- Remove from heat, sprinkle with salt, pepper, chili powder, and a squeeze of lime before enjoying.
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What Goes Well With Deep‑Fried Cassava
- My first choice: mixture of chili powder, black pepper, and salt with lime
- Spicy mayo or garlic aioli
- Fresh salsa or guacamole
- Grilled meat or BBQ
- Tea or coffee (yes, really!)
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Deep Fried Cassava Recipe
Ingredients
Method
- Remove the tough outer skin and cut cassava into bite-sized chunks.
- Season with turmeric powder and salt.
- Deep fry in oil until crisp and golden brown.
- Remove from heat and place it in a paper towel to drain excess oil.
- Sprinkle salt and chili powder as need, cool before enjoying.
Final Thoughts
Deep‑fried cassava is one of those snacks that feels nostalgic, comforting, and wildly satisfying. It’s simple, budget‑friendly, and perfect for sharing (or not sharing — no judgment). Whether you’re new to cassava or grew up eating it, this recipe brings out its best qualities: crispy, golden, and full of flavor.
Save this Deep‑Fried Cassava to your snack boards, street‑food favorites, or comfort‑food collections. It’s the crunchy bite you didn’t know you needed.
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