My cassava fries, along with most other recipes on the site, has a little story and that my friends is going to take some time. So, sit back and enjoy.
I was fed up of potato for some time and was looking for alternative ways to snack that was healthy as well as filling to the belly. When you post a lot of recipes, like I have done over the years sometimes, you wonder if there's anything else left to cook. In my mind I hear a little laugh. Then the voice gently reminds me whispering, "Of course there is. Just be yourself." That gave me a little more encouragement to give this recipe a try.
I did yam and sweet potato already but for some reason I never got around to doing cassava. I usually make it at home but really, how did I miss that? I really don't know I thought to myself.....
So, there I was in the frozen section at the supermarket looking at a nice bag of cassava logs; already peeled and neatly stacked in the vacuum sealed bag. I was going to come up with a glorious cassava fries recipe.
There and then I promised myself to do a different take on the cassava fries recipe. So, in went the cassava logs into my trolley and I continued shopping. Back at home and with a little rummaging online a few hours later, I was shocked to see everyone, and even their pet dog, had already cooked cassava fries every which way on the world wide web lol.
A little disheartened for a short while, I got to the kitchen and pulled out our local cassava logs and got to work. To salt or not to salt was the question. Seeing that cassava is already drab with very little taste I decided to salt. Instead of the normal frying and then sprinkling salt I decided to try infusing the salt while boiling the cassava. Here you , at least, have the control of how salty you cassava would be.
For my taste buds 3 - 4 tablespoon of salt did the trick so you can use that as your starting point. Anyway, enough of me rambling on. Let's make some cassava fries.
1 kg cassava
3 tablespoon salt
water to boil (about 4 cups)
oil for frying
Boil cassava in 4 cups salted water and drain.
Halve and remove the center "string", then cut to desired lengths.
Refrigerate for one 1 hour.
Place in a pot and cover with oil.
Then let fry until golden brown over a low flame (approx. 60 minutes) and drain on paper towels.
Season additionally to your liking.
Note: This method of slow frying gives you the most control and is literally set and forget. I like this lazyman approach without much fuss lol
Well there's not much to say about this cassava fries recipe. It's that simple. Now go make some cassava fries and perhaps watch a movie while you're at it. 🙂
Ah gone 🙂
Luv cassava fries..
When this is done right, I always have to restrain myself from overeating
Kameel K Ali
We have our own kiwi brand of casava fries.just like sweet patatoe fries....or crisp.. its yum.?
Looks delicious as usual but 60 minutes AKA 1 hour??? Is that a typo?
No Dunori, it's not a typo. The flame is set at it's lowest and the fries allowed to take its time and cook. It took me about 50 to 60 minutes on my stove to achieve the perfect golden brown fry.