If you love crispy snacks, this Sri Lankan fried cassava recipe is worth trying!
These cassava chunks are boiled first, then deep-fried until golden and crispy on the outside while staying soft on the inside. A little salt, black pepper and chili give them just the right amount of flavour.
It’s a popular street-food snack back home, and one that brings back some lovely memories for me.
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Deep-Fried Cassava and I Go Way Back
I grew up eating cassava, but my fondest memories are of our evening walks to the beach. Along a small alleyway was an old lady’s hut, where she fried chunky cassava in a big wok and packed them into paper bags with her signature seasoning.
We would grab a few bags on our way to the beach, enjoying every last bite before walking back home. Even today, the smell and taste of fried cassava take me right back to those evenings — the old lady’s hut, the little alleyway to the beach and a paper bag of cassava in hand.
🌿 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.
What You’ll Need
- 1 large cassava root
- 1/2 tsp turmeric powder
- 1/2 tsp salt, to taste
- 1/2 tsp chili powder, optional
- frying oil and water as need
- seasoning for serving
- 1/2 tsp black pepper
- 1/2 tsp chili powder
- 1/2 tsp salt
How to Make Deep-Fried Cassava
- Peel and cut the cassava
- Start by choosing a firm cassava root without bruises, cracks or mould.
- Remove the tough outer skin and the inner pink layer beneath it.
- Cut the cassava into thick rounds, then into medium-sized, bite-sized chunks.
- Give the pieces a good rinse.
- Boil the cassava
- Place the cassava chunks in a pot and add enough water to cover them.
- Add the salt and turmeric powder.
- Boil until the cassava is fork-tender, then drain thoroughly and allow the excess moisture to evaporate.
Always use cassava sold for food and make sure it is properly prepared before eating. Some varieties, particularly bitter cassava, need more extensive preparation than ordinary cooking. You can read the Canadian Food Inspection Agency’s guidance on cassava and natural toxins.
- Deep-fry until golden
- Heat your chosen oil in a deep pan, wok or fryer.
- Add the boiled and well-drained cassava in small batches.
- Fry until the outside turns golden and crispy.
- Remove and place on paper towels to drain excess oil.
Try not to overcrowd the pan. Frying in small batches helps the cassava pieces crisp up nicely.
- Season and serve
While the cassava is still warm, sprinkle with salt, black pepper and chili powder to taste. Give everything a gentle toss so the seasoning gets into all those little corners.
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Deep-Fried Cassava or Cassava Fries?
Although both are made from cassava and deep-fried, they are not quite the same.
This recipe uses medium-sized, bite-sized chunks, giving you a crunchy outside and a tender centre. Cassava fries are cut into longer, fry-shaped pieces.
If you prefer the longer version, try my Cassava Fries recipe.
Want to learn more about this root vegetable? Have a look at my Cassava 101 guide and Cassava Curry recipe.
FAQs
Everything you need to know about cassava and this recipe.
Do you need to boil cassava before deep-frying?
For this recipe, yes. The cassava is boiled until tender before being drained and deep-fried to achieve a golden, crispy outside. Make sure you use properly prepared cassava suitable for eating.
What can I serve with fried cassava?
Fried cassava is great as is with extra seasoning. You can turn it into a side to pair with a protein and veggies to create a meal too.
Is cassava healthy?
Yes, It provides energy and some important nutrients. But, it is high in carbohydrates and not especially rich in protein, so it is best enjoyed alongside other healthy food. Deep-fried cassava is also higher in fat and calories than boiled cassava.
What are the benefits of cassava?
Cassava is a good source of carbohydrates, which give your body energy. It also contains fibre, vitamin C and minerals such as potassium and magnesium. Since it is naturally gluten-free, it can be a useful alternative to wheat-based foods for people avoiding gluten.
Is cassava poisonous?
Raw or improperly cooked cassava can be poisonous because it naturally contains compounds that can release cyanide. This is why cassava should never be eaten raw.
Cassava needs to be properly prepared and thoroughly cooked before eating. Some bitter varieties require additional processing, so don’t assume that simply frying raw cassava makes it safe. For more information, see the Canadian Food Inspection Agency’s cassava safety guidance.
Final Thoughts
Cassava is a staple in many parts of the world, and there are so many ways to enjoy it. But have you tried turning it into crispy, golden chunks? Boil them first, deep-fry until they’re crispy on the outside and soft inside, then add your favourite seasoning. It’s such a simple snack, yet so satisfying! Back home, fried cassava is a popular street food, especially in the evenings when people stop by to grab a paper bag or two.
Food has a funny way of bringing back memories. For me, these fried cassava chunks will always remind me of that old lady by the alleyway. Whenever I make them, I can almost smell the beach and hear the waves. And just like that, I’m back to those simple island evenings!
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Deep Fried Cassava Recipe
Ingredients
Method
- Remove the 2 layers of outer skin from the cassava and cut it into bite-sized chunks.
- Rinse the cassava pieces thoroughly under cold running water.
- Place the cassava in a pot and cover with water.
- Add the turmeric powder and salt.
- Bring to a boil and cook until the cassava is fork-tender.
- Drain thoroughly and allow excess moisture to evaporate for a few minutes.
- Heat oil in a deep pan or fryer over medium-high heat.
- Fry the cassava in small batches until golden brown and crispy on the outside.
- Remove with a slotted spoon and drain on paper towels.
- Season with black pepper, chili powder, and additional salt to taste.
- Serve immediately while hot and crispy.
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