A melhor MANDIOCA FRITA, CREMOSA por dentro CROCANTE por fora

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds a distinct flavor.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is vegan and lower in fat.

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats are healthier and gluten-free.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

Peel and cut mandioca into sticks.

Boil mandioca in salted water until tender, then mash with a fork while still warm.

If the mandioca is very soft, you can use a potato ricer to mash it.

Add 2 egg yolks to the mashed mandioca.

Add 1 tablespoon of butter or margarine.

Add 1 tablespoon of dried parsley and 1 teaspoon of garlic powder.

Mix in 60 g (3 tablespoons) of corn starch, adding more gradually until the mixture reaches a moldable consistency, using a total of 100 g (5 tablespoons).

Grease a baking dish with a little oil and oil your hands.

Take a portion of the mixture and shape it into the desired form.

If not frying all at once, the mixture can be refrigerated overnight or frozen for later use.

Heat oil in a deep skillet until hot.

Carefully add the shaped mandioca pieces to the hot oil, frying in batches to avoid lowering the oil temperature.

Fry until golden brown, adjusting the frying time to your desired color.

Remove from oil and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens