Cassava fries

This recipe is a family favourite, and I can assure you once you nail it Cassava fries are going to be your next Party pleaser. Cassava or Manioc is a super starchy root vegetable native from South America, it has a very mild flavour but when fried it turns into this crunchy nutty chip that becomes an amazing vehicle for many dips and sauces. Although difficult to find fresh in Australia, I’ve found it in almost every Asian Store Frozen, it comes as whole peeled roots or grated (which we can use for another recipe I am putting together at the moment). You could also find it in Latin Delis or online. In Venezuela and many other Latin American countries as well as in the Caribbean, Cassava is part of the daily diet and is seen in many forms, in soups, desserts, side dishes and so many more, it is so as versatile full of fiber and is gluten free. You can have Cassava fries with dips or sauce or as a side dish for bbq, or meaty dishes. They are also great as a side dish for burgers. Fresh or frozen Cassava root can be used grated for cakes as well as a replacement for flour and makes delicious moist cakes. Although this recipe is similar to French fries, I can assure you that you can achieve crispy Cassava Fries much more easily that you do French Fries, due to the starchy nature of the Cassava root, once parboiled the fries turn very crispy when fried at high temperatures. Only few steps to make this delicious side dish or party finger food, keep reading and if you happen to find Cassava some day I encourage you to give it a try.

Unbalanced

% Daily Values based on a 2,000 calorie diet