Mandioca Frita (Fried Yucca)
Crispy on the outside, fluffy on the inside, these fried yucca sticks are a popular and delicious side dish in Brazil. They offer a unique texture and a subtly earthy flavor, perfect for accompanying various meals.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 573 kcal
Mise en place
Ingredients
Ingredients
- 1,000 gyucca, peeled and cut into thick sticks (about 5-7 cm long)
for boiling
- 2 cupwater
- 1 tspsalt
for frying
- 3 cupvegetable oil
for seasoning
- 0.5 tspsalt
Equipment
tongs · deep-fryer or heavy-bottomed pot · slotted spoon · paper towels · large pot · kitchen thermometer
The method
Step by step
- 1
Place the yucca in a large pot and cover with water. Add the salt for boiling.
About 2 min
- 2
Bring the water to a boil, then reduce heat and simmer until the yucca is tender but still firm, about 15-20 minutes. It should be easily pierced with a fork but not falling apart.
About 18 min
Cook’s note: Do not overcook the yucca, or it will become mushy when fried.
- 3
Drain the cooked yucca thoroughly and spread it out on a clean kitchen towel or paper towels to dry completely.
About 5 min
Cook’s note: Ensuring the yucca is dry will prevent oil splattering and promote crispiness.
- 4
In a deep, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat to 175°C (350°F).
About 5 min
Cook’s note: Use a kitchen thermometer to achieve the ideal frying temperature.
- 5
Carefully add the dried yucca sticks to the hot oil in batches, ensuring not to overcrowd the pot. Overcrowding will lower the oil temperature and result in soggy yucca.
- 6
Fry each batch for 5-7 minutes, turning occasionally, until golden brown and crispy.
About 7 min
- 7
Remove the fried yucca with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil.
About 1 min
- 8
Immediately season with salt for seasoning while still hot.
Cook’s note: Salt adheres best to hot, freshly fried foods.
- 9
Repeat with remaining batches of yucca, adjusting oil temperature as needed.
Per serving
Nutrition
- Calories
- 573.4kcal
- Protein
- 3.5g
- Carbs
- 95g
- Fat
- 20.4g
- Fibre
- 4.5g
- Sugar
- 4.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover fried yucca in an airtight container in the refrigerator.
Reheat in a preheated oven at 180°C (350°F) or an air fryer until crispy again.