Cassava / Yuca Fries

📝 Ingredients

• 3 lbs cassava/yuca root (you can also buy the frozen kind to save peeling time)
• Vegetable or canola oil for frying
• Salt and your choice of seasoning: black pepper, cayenne pepper, garlic powder

👨‍🍳 Instructions

1. 1Chop cassava with skin on, into 2-3in widths,...: Chop cassava with skin on, into 2-3in widths, 3inches is good for longer fries.
2. 2Make a shallow cut in the cassava skin...: Make a shallow cut in the cassava skin and insert knife underneath to lift the skin off all the way around.
3. 3Rinse cassava and set aside.
4. 4Bring a pot with enough water to a...: Bring a pot with enough water to a boil, add cassava and boil for 20-30 minutes, until cassava is soft, but still, has a give when pierced with a fork. You don't want the cassava to be too soft, otherwise, it will be hard to cut into sticks.
5. 5Using a slotted spoon, remove each piece of...: Using a slotted spoon, remove each piece of cassava from water and place on a thick layer of tissue to dry out (about 8-10min).
6. 6Cut into the desired size, for crunchier fries,...: Cut into the desired size, for crunchier fries, cut them thinner, and for softer fries cut them slightly thicker.
7. 7Heat oil to 325 degrees and fry in...: Heat oil to 325 degrees and fry in batches until golden brown.
8. 8Season with your desired spices. I served mine...: Season with your desired spices. I served mine with ketchup, but a friend of mine recommended it with mango sour. Delicious!