Mandioca Frita I
Ingredients
Directions
Prepare
Peel the manioc root and cut into 3-inch pieces.
Place the pieces in a pot and cover with water.
Add salt; bring to a boil; reduce heat and cook for 15 minutes.
Remove manioc pieces from water and cool.
Fry and serve
Heat palm oil 1 inch deep in a heavy skillet.
Cut the cooked manioc pieces lengthwise in half and then into wedges, removing the center stem.
Fry the slices in the heated palm oil.
Serve with drinks or as a side dish with meats and a salad.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Manioc root
- Starchy base that cooks until tender and then fries to a crisp outside.
- Palm oil
- Frying medium that browns the outside and gives the pieces a crisp surface.
The step that matters
Frying the cooked manioc. The pieces must be cooled and fairly dry before frying, because surface water makes hot oil spatter and steam instead of crisping the outside.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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