Fried Cassava Sticks With Hand Picked Sea Salt Flakes From Cyprus
Cassava is a very popular root in many Latin American countries like Brazil. In Peru it is called yuca.
For 4 servings you will need:
1 kg cassava, washed, peeled and cut into 10 cm sticks
1 t. fine sea salt
1 l canola oil for deep frying
sea salt flakes
cut the tip as this is literary wood
Proper cutting technique is crucial as this root is quite hard, so first cut in half to have a managable size, then from the side cut a heel, so that you have a stable base. Now you can work around while the cassava is sitting firm on the chopping board.
Put the cassava sticks and the fine salt in a pot, bring to boil and cook for about 10 minutes, you should be able to pierce them easily with a knife. Don’t worry if the fibers split a little, the crispier they get afterwards.
its astonishing how soft this hard peace of root becomes in a while
Lay out a baking tray with paper towels and place the sticks to dry.
hard shell, soft core
Pour the oil into a pan and fry the sticks in batches for 5 minutes until golden brown and crispy. The taste is very delicate, i prefer the crispiness when the sticks are slightly on the brighter shade of golden brown.
if you use less oil, turn them from time to time
Let them drain from the oil for 5 minutes on a baking tray layed out with paper towels.
Sprinkle with sea salt flakes and serve.
Que aproveche!
