Low Sodium Crispy Fried Cassava
Craving a satisfying snack or side dish without the excess sodium? This Low Sodium Crispy Fried Cassava recipe is a mouthwatering solution! Featuring tender pieces of cassava (yuca) root simmered with a hint of vinegar, then seasoned with an aromatic blend of garlic powder, smoked paprika, and cayenne pepper, this dish delivers bold flavors with no added salt. The cassava is fried to golden perfection in avocado or olive oil, creating a crispy exterior while keeping the inside irresistibly soft and fluffy. Finished with a sprinkle of fresh parsley for brightness, this gluten-free and low-sodium recipe is perfect for health-conscious foodies seeking homemade indulgence. Serve it hot and watch every bite disappear—perfect as a snack, appetizer, or unique side for your next meal!
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Recipe Information
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
Instructions
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.
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.
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.
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.
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.
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.
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.
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.
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
Calories |
5651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 476.8 g | 611% | |
| Saturated Fat | 67.7 g | 338% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 193 mg | 8% | |
| Total Carbohydrate | 350.1 g | 127% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 15.9 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 292 mg | 22% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 2620 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
