Brazilian

Serving

Mandioca Frita (Fried Cassava)

Name: Mandioca Frita (Fried Cassava)
Total time: 45 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 2 lbs cassava (yuca), peeled and cut into sticks; 1 tbsp salt, divided; 4 cups vegetable oil, for frying; 2 cloves garlic, minced (optional); Lime wedges, for serving

Golden, crackly-crisp fried cassava sticks with a fluffy interior, a beloved bar snack that outshines the potato fry.

45 minutes

Serves 4

Side

16 min prep

25 min cook

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Good to know

One-pot
Crispy

Matched from this dish's own ingredients and timing. Browse more: one-pot dinners crispy recipes

Instructions

6 steps

1
Boil the cassava sticks in salted water (using half the salt) for 15-20 minutes until tender but still holding their shape; drain well and let cool and dry for 10 minutes.
2
Heat the oil in a deep pot or fryer to 350°F.
3
Fry the cassava sticks in batches for 4-6 minutes until deep golden and crisp on the outside.
4
Drain on paper towels and immediately season with the remaining salt and minced garlic, if using.
5
Toss to coat evenly.
6
Serve hot with lime wedges.

Mandioca Frita (Fried Cassava) — plated and served — Serving moment. How Mandioca Frita (Fried Cassava) looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

73/100

Good fit for most families

Allergen-friendly 100

Kid-friendly 55

Weeknight-easy 54

Budget-friendly 72

Great leftovers 87

Pantry-friendly 64

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

285

Calories

3 g

Protein

19 g

Carbs

22 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Cassava has been a staple root in Brazil since long before European colonization, and frying it into golden sticks turned a humble starch into one of the country's most popular bar snacks. Unlike a potato fry, cassava has a naturally starchy, almost creamy interior that crisps into a shatteringly crunchy shell, which is why it shows up on nearly every botequim menu alongside a round of cold beer.

Listahan note

This version boils the cassava first and lets it dry out briefly before frying, which is the step that actually determines whether the sticks turn out crisp outside and fluffy inside instead of soggy.

Technique cues

Cassava must be parboiled before frying, unlike a raw potato fry - its dense, fibrous starch won't cook through in the fryer alone in a reasonable time.
Letting the boiled sticks cool and air-dry for several minutes removes surface moisture that would otherwise cause oil splatter and soggier results.
Look for the pale, fibrous woody core running through the center of each cassava stick and cut it away before boiling, since it stays tough and stringy even after cooking.

Kitchen flow

Parallel prep: Start heating the frying oil while the boiled cassava sticks cool and dry out on a rack
Make-ahead: Boil and dry the cassava sticks up to a day ahead and refrigerate; fry just before serving for the best crunch
Leftover move: Reheat leftover fries in a hot oven or air fryer rather than the microwave, which turns them soft and gummy
Cleanup rhythm: Let the frying oil cool completely before straining and storing or discarding it, well away from the sink

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

cassava (yuca)

The entire dish

Purpose: Its dense starch fries up with a uniquely crisp shell and a soft, almost creamy interior unlike any potato

Handling: Peel, cut into sticks, and remove any tough fibrous core before boiling

Adaptation: Frozen pre-peeled cassava works well and saves the peeling step, though fresh has a slightly better texture

salt

Seasons both the boil and the finish

Purpose: Salting the boiling water seasons the cassava from the inside, while a second sprinkle after frying adds a crisp, immediate hit of flavor

Handling: Divide the salt so half goes in the boiling water and half is saved for right after frying

Adaptation: Flaky sea salt at the finish gives a more pronounced crunch and burst of flavor than fine table salt

vegetable oil

Frying medium

Purpose: A neutral oil with a high smoke point is essential for getting the exterior properly crisp without burning

Handling: Heat to a steady 350F and fry in batches so the temperature doesn't drop

Adaptation: Peanut oil or a blend with a higher smoke point works if frying at a slightly higher temperature

garlic

Optional finishing flavor

Purpose: Tossed with the hot fried cassava, it perfumes the sticks without needing to be fried itself

Handling: Mince fine and toss with the cassava immediately after frying while it's still hot enough to release the garlic's aroma

Adaptation: Garlic powder tossed on at the same stage gives a milder, more evenly distributed flavor

Technique notes

Don't skip the air-dry step after boiling - wet cassava sticks going into hot oil cause dangerous spattering and steam their way to sogginess instead of crisping.
Fry in small batches so the oil temperature doesn't drop too far below 350F; overcrowded oil steams the cassava instead of frying it.
Check for the thin fibrous core running through each stick before boiling - if left in, it stays tough and stringy no matter how long you fry it.

Ingredient swaps

Vegan and gluten-free direction: The dish is naturally both as written; just confirm any dipping sauce served alongside doesn't introduce dairy or wheat
Air-fryer direction: Toss the boiled, dried cassava sticks with a tablespoon of oil and air-fry at 400F, shaking the basket halfway, for a lighter version with less oil
Lower-sodium direction: Skip salting the boiling water and season only lightly after frying, letting the lime wedges provide most of the brightness

Serve alongside

Vinagrete (Brazilian Tomato Onion Relish)
grilled linguiça sausage
garlic aioli or a simple lime crema
grilled picanha
Ice-cold Brazilian lager
caipirinha
fresh lime soda

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Best eaten immediately while hot and crisp
Refrigerate leftovers up to 2 days, though texture suffers
Reheat in a hot oven or air fryer, never a microwave, to restore some crispness

Equipment

Deep pot or fryer with a thermometer
Slotted spoon or spider for removing the fries
Wire rack for draining and cooling
Sharp knife for cutting sticks

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