Culinary Institute of America

Manioc Fries

Preparation info
  • Yield:

    8

    Portions
    • Difficulty

      Easy

Appears in
Street Foods
Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

  • About

Ingredients

  • 3 lb/1.36 kg whole manioc
  • 1 gal/3.84

Method

  1. Peel the manioc and cut into sticks measuring ¼ by ¼ by 2 in/6 mm by 6 mm by 5 cm. Submerge in the cold water and wash thoroughly to remove excess surface starch. Allow to drain in a colander and pat dry with a clean kitchen towel.
  2. Deep-fry the manioc at 275°F/135°