Ingredients:

  • 1.5 lbs fresh cassava root, peeled and cut into 1/2-inch thick fries
  • 4 cups cold water, for soaking
  • 2 quarts vegetable oil, for frying
  • 1 teaspoon sea salt, or to taste
  • 1/2 teaspoon garlic powder (optional)
  • 1/4 teaspoon smoked paprika (optional)

Instructions:

  1. Peel the cassava root carefully, removing all the waxy outer layer and any pinkish inner layer. Cut into even 1/2-inch thick fries.
  2. Place the cassava fries in a bowl of cold water and soak for at least 30 minutes. Drain well.
  3. Place the fries in a pan of boiling water for 5-7 minutes. drain and pat dry.
  4. Heat the vegetable oil in a large pot or deep fryer to 325°F (160°C). Fry the cassava fries in batches for 5-7 minutes, or until slightly softened but not browned. Remove from oil and drain on paper towels.
  5. Increase the oil temperature to 375°F (190°C). Fry the fries again in batches for 2-3 minutes, or until golden brown and crispy. Be careful not to overcrowd the pot.
  6. Immediately season the hot fries with salt, garlic powder (if using), and smoked paprika (if using). Serve hot with your favourite dipping sauce.