Can I use frozen cassava for this recipe?
Yes, you can use frozen cassava. Make sure to thaw it completely before boiling.
DESSERT
Paraguayan Mandi'o Chyryry (Fried Cassava) with Honey Drizzle
This traditional Paraguayan dessert features crispy fried cassava, offering a delightful texture contrast to a sweet honey drizzle. It's a simple yet satisfying treat, perfect for an afternoon snack or a unique dessert.
HOW TO MAKE IT
Let's cook.
01
Place the peeled and cut cassava pieces in a large pot and cover with water. Add 1/2 teaspoon of salt.
02
Bring the water to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the cassava is tender when pierced with a fork but still firm.
03
Drain the cassava thoroughly and let it cool slightly. Pat the pieces very dry with paper towels to prevent oil splattering.
04
In a large, heavy-bottomed pot or deep fryer, heat 4 cups of vegetable oil over medium-high heat until it reaches 350°F (175°C).
05
Carefully add the cassava pieces to the hot oil in batches, ensuring not to overcrowd the pot. Fry for 5-7 minutes per batch, turning occasionally, until golden brown and crispy.
06
Remove the fried cassava with a slotted spoon and place on a plate lined with paper towels to drain excess oil.
07
In a small bowl, whisk together 1/4 cup of honey and 1 tablespoon of lime juice.
08
Arrange the warm fried cassava on a serving platter and generously drizzle with the honey-lime mixture. Serve immediately.
About This Recipe
This traditional Paraguayan dessert features crispy fried cassava, offering a delightful texture contrast to a sweet honey drizzle. It's a simple yet satisfying treat, perfect for an afternoon snack or a unique dessert.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra crispy cassava, you can double-fry it. Fry once until lightly golden, remove, let cool for a few minutes, then fry again until deeply golden and very crisp. Ensure the cassava is completely dry before frying to avoid oil splattering.
Easy Substitutions
If fresh cassava is unavailable, frozen cassava can be used; thaw it completely before boiling. Maple syrup or agave nectar can be substituted for honey. A pinch of cinnamon can be added to the honey drizzle for extra flavor.
Storage & Reheating
Fried cassava is best enjoyed immediately. Leftovers can be stored in an airtight container at room temperature for up to 1 day, but they will lose their crispness. Reheat in an air fryer or oven at 350°F (175°C) for 5-7 minutes to regain some crispness.
Serving Suggestions
Serve this Mandi'o Chyryry as a unique dessert after a hearty meal, as a sweet snack with coffee or tea, or alongside fresh fruit for a balanced treat. It also pairs well with a scoop of vanilla ice cream.
Common Mistakes
Overcrowding the frying pot will lower the oil temperature and result in soggy cassava instead of crispy. Not drying the cassava thoroughly after boiling can cause dangerous oil splattering. Boiling the cassava for too long will make it mushy and difficult to fry. Frying at too low a temperature will make the cassava greasy, while too high a temperature will burn the outside before the inside is cooked.
Frequently Asked Questions
What if I don't have a deep fryer?
A large, heavy-bottomed pot (like a Dutch oven) works perfectly for deep frying. Just ensure you have enough oil for the cassava to be submerged.
How do I know the oil is at the right temperature?
If you don't have a thermometer, you can test the oil by dropping a small piece of cassava into it. If it sizzles immediately and floats to the top, the oil is ready. If it sinks and doesn't sizzle, the oil is too cold. If it smokes, it's too hot.
MORE TO KNOW
Cassava, also known as yuca or mandi'o in Paraguay, is a staple root vegetable. Boiling it first ensures it cooks evenly and becomes tender before frying, which then creates a wonderfully crispy exterior. The honey-lime drizzle adds a bright, sweet, and tangy contrast to the earthy cassava, elevating it from a simple side dish to a delightful dessert. The key to perfect Mandi'o Chyryry is ensuring the cassava is thoroughly dried after boiling and frying it at the correct oil temperature.
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