Low Sodium Crispy Fried Cassava
Satisfy your snack cravings with this irresistibly crunchy and flavorful Low Sodium Crispy Fried Cassava, a healthier twist on a classic treat. Made from tender cassava (yuca) root, this recipe achieves the perfect balance of crispiness and spice without relying on added salt. The cassava is boiled with a splash of vinegar for a soft, fluffy interior, then seasoned with a vibrant mix of garlic powder, smoked paprika, black pepper, and a hint of cayenne for a subtle kick. Fried to golden perfection in olive or avocado oil, each piece is finished with a sprinkle of fresh parsley for a refreshing touch. Ready in under an hour, this low sodium snack or side dish is great for those seeking bold flavor without compromising their health. Perfect for serving hot, it pairs beautifully with dips or stands out on its own as a crowd-pleasing finger food!
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Ingredients
- 2 pounds fresh cassava (yuca) root
- 8 cups water
- 1 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper
- 1 tablespoon white or apple cider vinegar
- 2 cups olive oil or avocado oil
- 2 tablespoons fresh parsley, chopped
Directions
Step 1
Begin by peeling the cassava roots with a sharp knife. Carefully cut each root into 3-inch long pieces. Then halve these pieces lengthwise and remove the fibrous core using a knife or spoon.
Step 2
Place the cassava pieces in a large pot and cover them with the 8 cups of water. Add the vinegar to the pot. This will help to soften the root during cooking.
Step 3
Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for 20 minutes or until the cassava is fork-tender but not falling apart.
Step 4
Drain the cassava and let it cool for a few minutes until it's comfortable to handle. Pat the pieces dry with a clean kitchen towel or paper towels to remove excess moisture.
Step 5
In a small bowl, mix together the garlic powder, smoked paprika, black pepper, and cayenne pepper. Sprinkle this mixture evenly over the cassava pieces, ensuring each one is well-coated.
Step 6
In a heavy-bottomed pan or deep fryer, heat the oil over medium-high heat until it reaches 350°F (175°C). It's important to maintain this temperature for a crispy finish.
Step 7
Carefully add the cassava pieces in batches to the hot oil, being cautious of splattering. Fry each batch for about 3-4 minutes, or until they are golden brown and crispy on the outside. Use a slotted spoon to transfer the fried cassava to a paper towel-lined plate to drain excess oil.
Step 8
Once all the cassava has been fried, transfer it to a serving platter. Garnish with the chopped fresh parsley for a burst of color and flavor.
Step 9
Serve the low sodium crispy fried cassava hot, as a delightful snack or side dish. Enjoy immediately for the best texture and flavor.
Nutrition Facts
| Serving size | (3329.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5650.7 |
| Total Fat 476.8g | 0% |
| Saturated Fat 67.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 193.4mg | 0% |
| Total Carbohydrate 350.1g | 0% |
| Dietary Fiber 17.7g | 0% |
| Total Sugars 15.9g | |
| Protein 13.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 292.4mg | 0% |
| Iron 3.9mg | 0% |
| Potassium 2619.8mg | 0% |
Source of Calories