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Perfect Cassava Fries. A Magical Sidedish

Ingredients and Tools:

One Cassava or Starchy Tuber
1 Cup SoloCoco Coconut Oil
1 Cup White Vinegar
2 Tablespoons Coconut Aminos
A few pinches of Coarse Sea Salt
A kitchen thermometer (we use an infrared one $15 on Amazon)
Total Prep Time:  15 mins
Brining Time: 30 mins
Total Cook Time 8-10 mins depending on batch size

Steps:

  1. Peel your cassava or other tuber so that only the flesh is left. This is easiest with a potato peeler.
  2. Cut into small fry-like sticks.
  3. Place the cut tuber into a bowl or deep container.
  4. Add one cup of white vinegar to the bowl.
  5. Add 2 tablespoons of coconut aminos, we like Coconut Secret.
  6. Add some salt to the bowl, about 1 and a half tablespoons.
  7. Let sit for 30 minutes. This is basically a water exchange process. During these 30 mins the salt will swap the tasteless water in the tubers with the tasty, tangy mixture we put in. You can use this time to prepare your main dish.
  8. When 30 mins are up, drain and pat dry the tubers (get them dry!). Heat up 1 cup of Solococo in a small skillet. Use caution when frying. We recommend the use the use of a thermometer. Never leave hot oil unattended or introduce water to very hot oil.
  9. When the oil is at 300f its ready.
  10. carefully introduce the dry cassava sticks to the oil and fry for about 6 minutes between 300f-330f or until golden.
  11. Once nice and crisp carefully remove them from the oil and onto a dry paper towel to remove the excess of oil. This is the best moment to sprinkle with little sea salt! If you did not heat the oil over 350f during this fry, you should save it, it can be reused many times!
  12. Decorate and serve as delicious side dish.

 

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