🇧🇷 BrazilCatalog recipe
Cassava batons boiled tender then double-fried until the outside shatters and the inside stays fluffy — the bar-table side that outclasses french fries.
For 4 servings.
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Boil the cassava batons in well-salted water until just tender when pierced but not falling apart, about 15 minutes.
Drain thoroughly and pat completely dry.
💡 Any surface water makes hot oil spit violently — take the extra minute here.
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.
Lift the batons out and drain on paper towels; let rest 5 minutes.
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.
Drain and season immediately with salt while still hot.
Serve hot with lime wedges.
Aipim frito, also called mandioca frita, turns up on nearly every Brazilian bar menu and home table as the default side or snack, usually needing nothing more than salt and a squeeze of lime. Boiling the cassava before frying it is the whole trick — it builds a crust outside while the center stays cloud-soft.
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Nothing here yet — questions about technique, timing, and substitutions all welcome.