Cassava is a staple carbohydrate for many indigenous cultures. I certainly grew up eating it in many forms including one of my favorite desserts called Cassava Pone where it is grated and baked with sweet coconut.
I was recently on the island of Anguilla for a much needed vacation and discovered Cassava can be made into fries. I loved the taste of it so, I tried making them for the first time. They were delicious so I thought I’d share.
If you like lovely crunchy fries…you’ll love these with ketchup or your favorite dip. Enjoy!
- 2 lbs Cassava (yuca)
- Oil for deep frying
- Salt and Pepper to taste
- Peel cassava (yuca) and cut into 4 inch pieces lengthwise.
- Add cassava to a pot, cover with water and bring to a boil.
- When pot comes to a boil, season with salt to taste.
- Allow cassava to cook until fork tender.
- Drain cooked cassava and let cool to handle.
- Cut cassava in half to remove stem in middle.
- Cut half pieces into half inch strips.
- Heat oil in deep pan until smoking hot.
- Working in batches, fry cassava pieces until golden brown.
- Season with salt and black pepper immediately after removing from oil.
