Aipim Frito
Brazilian Fried Cassava
Aipim frito, also known as fried cassava or yuca fries, are a popular Brazilian street food and side dish. These fries are uniquely prepared by boiling the cassava until just tender before frying, resulting in a wonderfully crispy exterior and a fluffy, creamy interior, often considered superior to potato fries.
🧂 Ingredients
- 1 kg Cassava (Aipim/Mandioca)
- 1-2 teaspoons Salt
- 4-6 cups Vegetable Oil or Peanut Oil
👨🍳 Instructions
- 1
Prepare the Cassava: Carefully peel the tough outer skin of the cassava using a sharp knife or vegetable peeler, removing all the brown and pinkish layers to expose the white flesh. Rinse the peeled cassava under cold water. Cut the cassava into fries, about 1 cm (½ inch) thick and 8-10 cm (3-4 inches) long. Aim for uniform size for even cooking.
⏱️ 10 minutes - 2
Boil the Cassava: Place the cut cassava fries in a large pot and cover with cold water by at least 2 inches. Add about 1 teaspoon of salt to the water. Bring to a rolling boil over high heat, then reduce heat to medium and simmer until the cassava is just tender when pierced with a fork, but not mushy. This usually takes about 15-20 minutes. Be careful not to overcook.
⏱️ 15-20 minutes - 3
Drain and Dry Thoroughly: Once tender, carefully drain the cassava in a colander. Spread the fries in a single layer on a clean kitchen towel or paper towels. Let them air dry for at least 5-10 minutes to remove as much surface moisture as possible. This is crucial for achieving crispiness.
⏱️ 5-10 minutes - 4
Heat the Oil: Pour the oil into a deep, heavy-bottomed pot or Dutch oven, ensuring it's no more than halfway full. Heat the oil over medium-high heat until it reaches 175°C (350°F). You can test if the oil is ready by dropping a small piece of cassava into it; it should sizzle immediately.
- 5
Fry the Cassava: Carefully add a batch of the dried cassava fries to the hot oil, being careful not to overcrowd the pot. Fry for 4-6 minutes, or until the fries are golden brown and crispy. They should float to the surface and have a satisfying crispness when gently prodded. Adjust the heat as needed to maintain the oil temperature.
⏱️ 4-6 minutes per batch - 6
Drain and Season: Remove the fried cassava fries from the oil using a slotted spoon or spider strainer. Transfer them to a plate lined with paper towels to drain any excess oil. Immediately sprinkle with the remaining salt (or to taste) while they are still hot. Repeat frying with remaining batches.
⏱️ 1-2 minutes - 7
Serve Hot: Serve the aipim frito immediately while they are hot and crispy. They are best enjoyed fresh.
⏱️ Immediately
💡 Pro Tips
- ✓Boiling the cassava first is essential for its characteristic tender interior and to ensure it cooks through before becoming overly browned.
- ✓Drying the boiled cassava thoroughly before frying is key to achieving maximum crispiness and preventing oil splattering.
- ✓Do not overcrowd the frying pot; fry in batches to maintain oil temperature and ensure even cooking.
- ✓Serve with a squeeze of fresh lime juice for a bright, refreshing contrast to the richness of the fries.
- ✓For extra flavor, you can add a clove of crushed garlic or a sprig of fresh herbs (like rosemary or thyme) to the oil during the second fry, removing them before they burn.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Garlic Infused: Add a few smashed garlic cloves to the oil during the second frying stage (remove before they burn).
- Herbaceous: Add a sprig of rosemary or thyme to the oil during the second frying stage.
- Spicy: Toss the fried cassava with a pinch of cayenne pepper or chili powder after frying.