How to make fried cassava that is cracked, crispy and tasty without boiling it first

foto: Pexels/DANIEL QUEIROZ

Practice and patience in processing will produce a satisfying snack to enjoy with the family.

Brilio.net - Fried cassava is one of the favorite snacks that is widely loved by Indonesian people. Its crunchy texture on the outside but soft on the inside makes this snack always awaited. However, often the process of making fried cassava takes a long time because it has to be boiled first. This article will reveal the secret to making fried cassava that is cracked, crispy, and savory without the need to be boiled.

The quality of raw cassava greatly affects the results of frying. Good cassava has characteristics of pure white tuber flesh, no black or brownish spots, and a hard texture when pressed. Choose cassava that is still fresh with brown outer skin and no wounds or rot.

Also pay attention to the age of the cassava harvest. Cassava that is too young will produce a soft texture, while cassava that is too old can become hard and woody. The ideal cassava for frying is one that is harvested around 8-12 months old.

To produce perfect fried cassava , several ingredients and tools are needed:

Material:
- 1 kg fresh cassava
- 3 cloves of garlic
- 1 teaspoon salt
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- Enough water to soak
- Sufficient cooking oil

Tools:
- Sharp knife
- Basin for soaking
- Frying pan
- Frying strainer
- Cutting board
- Grater (optional)

The process of cleaning cassava must be done carefully. Peel the cassava skin carefully, making sure there is no skin left because it can affect the taste. After peeling, wash the cassava thoroughly to remove the sap and dirt that sticks.

Cut the cassava into medium pieces, about 7-8 cm long. Try to make the pieces the same thickness so that they cook evenly when fried. For maximum results, cut the cassava into two parts before cutting it into pieces.

This is the main key to making fried cassava crack without boiling. Puree the garlic, then mix with salt, ground coriander, and ground turmeric. Dissolve the ground spices with enough water to soak all the cassava pieces.

Soak the cassava in the spice solution for 15-20 minutes. This soaking process serves to:
- Softens cassava fiber
- Soak the spices into the cassava meat
- Remove any remaining sap
- Creates a cracking effect when fried

Heat the cooking oil over medium heat. Make sure there is enough oil so that the cassava can be completely submerged. Before frying, drain the cassava from the soaking water and pat it with kitchen paper to reduce the water content.

Fry the cassava over medium heat until browned. Do not fry too much in one process so that the oil temperature remains stable. Turn the cassava occasionally so that it cooks evenly. The frying process takes about 7-10 minutes until the cassava is golden yellow.

Sometimes fried cassava does not crack as expected. Some causes and solutions:

1. Cassava is too hard:
- Add a little lime to the soaking water
- Extend soaking time up to 30 minutes
- Cut the cassava thinner

2. Cassava is not crispy:
- Make sure the oil is hot enough before frying.
- Don't turn too often when frying.
- Drain the cassava properly before frying.

3. Cassava is bland:
- Add more spices to the soaking water
- Sprinkle with fine salt immediately after removing.
- Make sure the soaking time is sufficient.

To add flavor, fried cassava can be varied with various spices:

1. Spicy variant:
- Add chili powder
- Mix in the onion sauce
- Sprinkle with bon cabe

2. Savory variant:
- Sprinkle the stock powder
- Add Balado seasoning
- Mix with cheese powder

3. Sweet variants:
- Sprinkle with granulated sugar
- Dip in caramel
- Add chocolate sauce

Serve the fried cassava while it is still warm to enjoy maximum crispiness. Serve with cayenne pepper, soy sauce, or sauce to taste. For storage, wait until it is completely cool before putting it in an airtight container.

Fried cassava can last up to 2-3 days at room temperature, but the texture will be reduced. To reheat, simply bake briefly in the oven or air fryer until crispy again.

Additional tips for maximum results.

1. Processing time:
- The process from preparation to cooking takes about 45 minutes.
- Avoid soaking for too long as it can make the cassava too soft.
- Fry immediately after draining

2. Oil temperature:
- Use new oil for best results.
- Make sure the oil temperature is around 180C
- Do not fry on too high a heat.

3. Storage of materials:
- Store raw cassava in a cool and dry place
- Do not store peeled cassava for too long.
- Avoid storing in the refrigerator as it can change the texture.

By following the detailed guide above, making fried cassava that is cracked, crispy, and savory without boiling becomes easier. Practice and patience in processing will produce a satisfying snack to enjoy with family.

(brl/tin)