Mandioca Frita (Fried Yuca): The fries of Brazilian Cuisine
Mandioca Frita, also known as fried yuca or cassava fries, is a popular Brazilian dish that offers a delightful alternative to traditional potato fries. Yuca, a starchy root vegetable native to South America, is known for its nutty flavor and hearty texture. When sliced and fried, yuca transforms into crispy golden fries with a fluffy interior, making them an irresistible side dish or snack.
Often served in Brazilian restaurants and homes, Mandioca Frita is typically accompanied by a dipping sauce, such as a tangy garlic aioli or a spicy malagueta pepper sauce, which complements the mild flavor of the yuca. This dish is a favorite due to its delicious taste, satisfying crunch, and versatility. It can be enjoyed as an appetizer, a side to grilled meats, or a snack during gatherings, embodying the simplicity and richness of Brazilian culinary traditions. Whether hosting a party or just looking for a comforting treat, Mandioca Frita is a perfect choice.
AuthorJulia ForesekCategoryAppetizers & Starters, BrazilianDifficultyBeginnerPrepare the Yuca:
If using fresh yuca, peel it thoroughly to remove the waxy outer skin and the fibrous inner layer. Cut the yuca into 3-4 inch sections, then split these into wedges or sticks.
If you are using frozen yuca, it's typically pre-peeled and sometimes pre-cooked, so you can usually use it directly after thawing.
Boil the Yuca:
Place the yuca pieces in a large pot of boiling salted water. Boil for about 20-30 minutes, or until they are tender but still firm. It’s important not to overcook them at this stage, as they will be fried later.
Drain the yuca and let it cool slightly. If there are any fibrous cores visible in the thicker pieces, remove them.
Fry the Yuca:
Heat vegetable oil in a deep fryer or a large, deep skillet to 350°F (175°C). The oil should be deep enough to allow the yuca pieces to float.
Fry the yuca pieces in batches to avoid overcrowding, which can lower the oil temperature and lead to soggy fries. Fry until they are golden brown and crispy, about 5-7 minutes.
Use a slotted spoon to transfer the fried yuca to a plate lined with paper towels to drain excess oil.
Season:
While still hot, season the yuca fries with salt, and toss them to coat evenly.
Serve:
Serve the mandioca frita hot, either as a side dish with your favorite protein or as an appetizer with dipping sauces such as ketchup, garlic aioli, or a cilantro-based sauce.
Ingredients
Directions
Prepare the Yuca:
If using fresh yuca, peel it thoroughly to remove the waxy outer skin and the fibrous inner layer. Cut the yuca into 3-4 inch sections, then split these into wedges or sticks.
If you are using frozen yuca, it's typically pre-peeled and sometimes pre-cooked, so you can usually use it directly after thawing.
Boil the Yuca:
Place the yuca pieces in a large pot of boiling salted water. Boil for about 20-30 minutes, or until they are tender but still firm. It’s important not to overcook them at this stage, as they will be fried later.
Drain the yuca and let it cool slightly. If there are any fibrous cores visible in the thicker pieces, remove them.
Fry the Yuca:
Heat vegetable oil in a deep fryer or a large, deep skillet to 350°F (175°C). The oil should be deep enough to allow the yuca pieces to float.
Fry the yuca pieces in batches to avoid overcrowding, which can lower the oil temperature and lead to soggy fries. Fry until they are golden brown and crispy, about 5-7 minutes.
Use a slotted spoon to transfer the fried yuca to a plate lined with paper towels to drain excess oil.
Season:
While still hot, season the yuca fries with salt, and toss them to coat evenly.
Serve:
Serve the mandioca frita hot, either as a side dish with your favorite protein or as an appetizer with dipping sauces such as ketchup, garlic aioli, or a cilantro-based sauce.
Notes
Perfect Beverage Pairing:
- Cold Beer: A light and refreshing beer perfectly complement the rich and starchy nature of mandioca frita.
- Caipirinha: For a truly Brazilian experience, pair it with Brazil’s national cocktail to balance the dish’s heaviness.
