Cassava Chips with Garlic, Parsley & Lemon
Cassava - also known as yuca or manioc, may not be your ordinary root veg you’ll find in most euro-centric supermarkets. I know it because of the Seychelles, where you can find it boiled, and eaten as a side, fried - to make crisps, or even in desserts. The flesh is like a floury and fluffy potato, with a slightly custardy outer layer, it has slight sweetness but no distinct strong flavour.
My mum’s Cuban friend actually introduced me to Yuca Frita - fried cassava: extra crispy on the outside, and fluffy in the middle - these are a great alternative to a potato or sweet potato.
If you haven’t used this root before, it does have quite a thick skin (sometimes coated in wax for preservation)- I would recommend watching a video to help you get the peel off, as it is very different to any other common veg/roots. You also want the flesh to be white throughout, if it’s any other colour, it means the root isn’t fresh and needs a chuck. Please do not eat this vegetable raw.
Serves: 2-4 people
Prep/cooking time: 40-45mins
Ingredients
1-2 Medium Cassavas
1/3 cup (66g) olive oil
1 bulb of garlic, minced
35g fresh parsley, minced
Zest & juice of 1/2 a lemon
neutral oil, salt
Method
1. Cut the ends off of the Cassava, and chop it into thirds. Using your knife to peel, get the blade into the root, until it touches the flesh - it will go through the brown skin layer, as well as the layer underneath that one, you will feel less resistance once you get to the white flesh. Using your knife as leverage, carefully work the knife under the skin, wiggling it to lift the skin off the flesh. Alternatively you can score through the skin of the cassava, and use your fingers to lift the skin off, you want the root to be completely white, with no brown or pink bits on the exterior.
2. Place the peeled cassava pieces into a pot of salted water, and bring to the boil on medium-high heat. Boil for 15-20 mins or until the cassava is soft.
3. Meanwhile, add the garlic and oil into a small pot. Turn the heat onto medium and fry the garlic until golden. Take it off the heat, add parsley and stir through. Season with salt, lemon juice and zest. Keep aside, to cool.
4. Drain the root, and place onto a rack or plate. Whilst hot, using your fingers, portion the pieces of cassava out into 4 long pieces, or as big as you would like your chips - you will notice a thicker/woody bit in the middle, peel and discard any of those bits, as they are tougher to chew on. Let the cassava pieces cool
5. Place a pot filled 1/3 of the way with neutral oil on medium high heat. Test if the oil is ready by placing the end of a wooden spoon or chopstick into the pot, some bubbles should form and float up. Gently place the pieces of cassava into the oil, and fry fo 3-4 mins or until the pieces form a crispy outer layer, not much colour should develop during this stage. Remove and place on a wire rack, or plate - You’ll need to fry in batches as to not over-crowed the pot. Once all the cassava has been fried, turn the heat up high.
6. Return the cassava into the hot oil, and fry until golden. Continue frying in batches until all of it is done. Remove, and place the chips onto a paper lined plated or wire rack. Remove the oil from the heat, and let cool completely, before disposing.
7. Plate the crispy cassava chips with the garlic, parsley, and lemon mixture and serve whilst hot.