In Memory Of Karen Nicole Smith, 1972 - 2016

Crispy Golden Cassava (yuca, manioc) Fries.

I love ground provisions (yam, dasheen, sweet potato, cassava, eddoes, etc) with a passion, so I’m always looking for new ways to include them on my plate. Fresh cut fries (potato) is a huge hit in our home, especially the way I get then super crispy on the outside and warm and creamy on the inside. So the goal of this recipe is to achieve the same result, except we’ll be using cassava.

You’ll Need…

2 lbs cassava
pinch sea salt
3 cups vegetable oil for frying


Using a sharp pairing knife of potato peeler, peel the tough exterior off the cassava. Then cut down the middle (length wise) to reveal a sort of core (fibrous) line down the center. Remove that and discard. Now cut as you would normally cut potatoes for fries. Try to keep it a bit thick.

Give the cut cassava a quick wash and set aside. Now bring a pot with water to a boil, then place the cassava pieces so they boil for about 10 minutes. After-which you need to drain them and place on paper towels to dry off all the moisture.

Heat your vegetable oil on a medium/high heat, then gently (make sure they are completely dry) add the now pre-cooked cassava pieces. It should not take more that a few minutes to go a lovely golden brown. Do in batches so you don’t crowd the pan and remember to have some paper towels on hand to drain them after they’ve been fried. Sprinkle with the sea salt as they come out of the hot oil. Serve warm!

We usually have ours with garlic sauce, but ketchup is just as good!  If you’re a fan of ground provisions and fresh cut fries you’ll love this, but keep in mind that for some reason they are more filling than typical potato fries.

Before you go, don’t forget to check out the latest cooking videos, connect with me on twitter and join our community on facebook. Oh yea! leave me a comment below – it’s appreciated.

Print Friendly, PDF & Email

Got a question in regards to this recipe? Please tell us at Ask Chris.