š About This Recipe
A staple of Brazilian botecos and family gatherings, Mandioca Frita is the tropical, sophisticated cousin of the classic potato fry. These golden batons feature a shattering crisp exterior that gives way to a creamy, buttery, and slightly nutty center. Boiled to tenderness before being flash-fried, they represent the heart of South American comfort food and are impossible to stop eating.
š„ Ingredients
The Yucca
- 2 pounds Fresh Yucca Root (Cassava) (firm, with no dark soft spots or cracks)
- 2 tablespoons Kosher Salt (for the boiling water)
- 3 pieces Garlic Cloves (smashed, to flavor the boiling water)
- 1 Bay Leaf (dried)
Frying and Seasoning
- 1 quart Vegetable Oil (neutral oil like canola or grapeseed for deep frying)
- 1 teaspoon Flaky Sea Salt (for finishing)
- 1/2 teaspoon Smoked Paprika (optional, for a hint of warmth)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
Creamy Garlic Mojo Dipping Sauce
- 1/2 cup Mayonnaise (high quality)
- 1/4 cup Sour Cream (or Greek yogurt)
- 2 cloves Garlic (grated into a paste)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1 tablespoon Cilantro (very finely minced)
- 1/4 teaspoon Black Pepper (freshly cracked)
šØāš³ Instructions
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1
Prepare the yucca by cutting off the tapered ends. Cut the root into 3-4 inch cylinders to make peeling more manageable.
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2
Using a sharp knife, score the thick, bark-like skin of the yucca lengthwise. Wedge the knife under the skin and peel it away; it should come off in large chunks, revealing the white flesh underneath.
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3
Place the peeled yucca pieces into a large pot and cover with cold water by at least 2 inches. Add the 2 tablespoons of kosher salt, smashed garlic, and bay leaf.
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4
Bring the pot to a rolling boil over high heat, then reduce to medium-low. Simmer for 20-30 minutes until the yucca is fork-tender but not falling apart.
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5
Drain the yucca and let it cool for about 10 minutes. While still warm, look for the woody, fibrous core in the center of each piece and remove it with a knife or your fingers.
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6
Slice the cooked yucca into thick batons, roughly 3/4 inch wide and 3 inches long. Pat them very dry with paper towels to ensure maximum crispiness.
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7
In a small bowl, whisk together the mayonnaise, sour cream, grated garlic, lime juice, cilantro, and black pepper to create the Mojo sauce. Set aside in the fridge.
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8
Fill a heavy-bottomed pot or Dutch oven with vegetable oil (about 2-3 inches deep). Heat the oil to 350Ā°F (175Ā°C) using a candy thermometer for accuracy.
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9
Carefully lower the yucca batons into the hot oil in batches, being careful not to overcrowd the pot, which would drop the temperature.
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10
Fry for 4-6 minutes, turning occasionally with a slotted spoon, until the fries are a deep golden brown and look incredibly crispy.
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11
Use a spider or slotted spoon to transfer the fries to a wire rack set over a baking sheet (this keeps them crispier than paper towels).
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12
Immediately sprinkle the hot fries with flaky sea salt and a touch of smoked paprika while the oil is still wet on the surface.
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13
Garnish with fresh parsley and serve immediately while piping hot alongside the chilled Mojo sauce.
š” Chef's Tips
Always remove the woody inner core of the yucca after boiling; it is tough and inedible. For the ultimate crunch, let the boiled yucca air dry on a rack for 30 minutes before frying to remove excess moisture. If you can't find fresh yucca, frozen peeled yucca works excellently; just boil it directly from frozen. Don't skip the boiling step; frying raw yucca results in a hard, woody texture that is unpleasant to eat. Keep the oil temperature consistent at 350Ā°F; if it drops too low, the fries will become greasy and heavy.
š½ļø Serving Suggestions
Serve alongside a cold Brazilian Caipirinha or a crisp pilsner beer. Pair with grilled Picanha (sirloin cap) for a traditional Brazilian steakhouse experience. Offer a side of Malagueta pepper oil for those who crave a spicy kick. Use them as a base for 'Loaded Yucca' topped with pulled pork and pickled red onions. Serve as a unique alternative to potato fries with a classic gourmet burger.