Aipim Frito (Brazilian Crispy Fried Cassava)

Method

1. 1

   Boil the cassava batons in well-salted water until just tender when pierced but not falling apart, about 15 minutes.

2. 2

   Drain thoroughly and pat completely dry.

   💡 Any surface water makes hot oil spit violently — take the extra minute here.

3. 3

   Heat the oil to 160°C with the smashed garlic and fry the cassava in batches 4 minutes, until pale and set but not yet browned.

4. 4

   Lift the batons out and drain on paper towels; let rest 5 minutes.

5. 5

   Raise the oil to 190°C and fry the batons a second time, in batches, until deep golden and crackling, about 3 minutes.

   💡 The double fry is what makes it crisp outside and fluffy inside — don't skip the rest between fries.

6. 6

   Drain and season immediately with salt while still hot.

7. 7

   Serve hot with lime wedges.