Curated recipes from 193 countries  •  New seasonal Mediterranean issue out now
Dinner Ideas — Global Recipe Journal
Regions All Regions Mediterranean & Italy East & South Asia Latin America & Caribbean Middle Eastern Nordic & European African Heritage North America Oceania & Pacific Browse Atlas

Overview

Mandioca Frita

Fried Cassava, Fried Mandioca, Yuca Frita

This mandioca frita recipe boils fresh cassava until tender, then fries the pieces in hot oil until the edges turn crisp and golden while the centres stay soft and fluffy. It is the side dish that appears beside grilled meats, stews and soups across Paraguay, eaten hot with a pinch of salt. One serving is about 200 g and carries about 411 calories.

Mandioca is the root the Guaraní people have grown and eaten for centuries, and it is still the starch at the centre of the Paraguayan table — boiled as mandioca hervida with almost every meal, or fried as mandioca frita when something crisp is wanted beside grilled meat. Frying boiled cassava is the everyday way to use up the pot: the pieces are cut, boiled until soft, then fried in hot oil until the edges turn golden, a method shared across the whole region where cassava grows, from Brazil to the Caribbean.

Pairs well with: Serve hot with a pinch of salt, beside grilled meat or a hearty soup.

Provenance

Paraguay flag Paraguay

Paraguayan Heritage

Latin America & Caribbean

Time Dedication

50m

15m prep • 35m cook

Batch Yield

4 Servings

411 kcal per serving

1 serving ≈ 200 g

Technical Skill

Easy

Easy (Boil and Fry)

Meal Timing & Digestive Fit

Breakfast

Not Advised

Lunch

Prime Metabolic Fit

Dinner

Ideal Hearty Main

Snack & Tea

Inappropriate

Occasions: Family lunch, asado and barbecue, everyday sides, with soups and stews Cost: Low — about $1–1.50 per serving at home
Tags: Vegetables Savory Vegan Gluten-free Fried
Golden fried cassava sticks piled on a white plate

Paraguayan Heritage

Photo: Horacio Cambeiro, CC BY-SA 3.0, via Wikimedia Commons

The Heritage Formulary

Measured Ingredients

Estimated cost: Low — about $1–1.50 per serving at home (USD)

Good mandioca frita is crisp and golden outside and soft and fluffy inside — never greasy or soggy.

Execution Methodology & Culinary Technique

Step-by-Step Cooking Guide

Active 50m
P

Peel and Cut the Cassava

15 Mins

Peel about 1 kg of cassava — the thick brown skin and the thin pink layer under it both come off — and cut the white flesh into sticks about 10 cm long and 2 cm thick. Split each stick and pull out the thin woody core, and throw away any piece that is dark, stringy or smells bitter.

Maestro Tip: Choose heavy, firm roots with no soft spots — light, dry cassava fries up woody.

  1. 1

    Peel and Cut the Cassava

    15 Mins Room temperature, about 20°C (68°F)

    Peel the cassava, cut it into sticks about 10 cm long and 2 cm thick, and pull out the thin woody core from each stick. Rinse the sticks in cold water and drain them.

    Cut the sticks the same size so they boil and fry evenly.

    Done when: Clean white sticks of even size, with the woody cores removed.

  2. 2

    Boil Until Tender

    20 Mins Boiling, about 100°C (212°F)

    Put the 800 g of peeled cassava and the 6 g of garlic in a large pot, cover with cold water, and bring to a boil. Simmer for about 20 minutes until a knife slides easily into the thickest stick, then drain well.

    Do not over-boil — cassava that falls apart in the pot will crumble in the oil.

    Done when: A knife slides into the thickest stick with no resistance; the pieces still hold their shape.

  3. 3

    Dry the Pieces

    5 Mins Room temperature, about 20°C (68°F)

    Spread the boiled cassava on a tray lined with paper and pat the pieces dry. Leave them for 5 minutes so the surface dries and cools enough to handle.

    A dry surface is what makes the fry crisp — wet cassava spits in hot oil and turns soggy.

    Done when: Dry to the touch, cool enough to handle.

  4. 4

    Fry Until Golden and Crisp

    8 Mins Hot oil, about 180°C (350°F)

    Heat the sunflower oil in a deep pan or pot to about 180°C (350°F). Fry the cassava in two batches for about 4 minutes each, turning once, until the edges are deep golden and crisp.

    Do not crowd the pan — too many pieces at once cools the oil and the cassava soaks up grease instead of crisping.

    Done when: Deep golden edges, a crisp crust, and a soft fluffy centre.

  5. 5

    Salt and Serve Hot

    2 Mins Room temperature, about 20°C (68°F)

    Lift the pieces out with a slotted spoon and drain them on paper. Sprinkle the 4 g of salt over them while they are still hot, scatter the 5 g of parsley, and serve at once.

    Salt while hot — it sticks to the crisp surface instead of sliding off.

    Done when: Hot, crisp and golden, lightly salted.

Finishing Touches & Plating

Drain on paper, salt while hot, scatter the parsley and serve at once, while the edges are still crisp.

Nutritional Physiology & Benefits

Nutrition

Energy

411

kcal / serving

Protein

3g

Complete AA

Carbs

77g

Complex

Fats

11g

Healthy

Per serving (4 servings · 1 serving ≈ 200 g)
Energy411 kcal
Protein3 g
Carbohydrates77 g
Fat11 g
Fibre3.7 g
Sugar3.4 g
Sodium417 mg
Per 100g
Energy206 kcal
Protein1.4 g
Carbohydrates38.4 g
Fat5.3 g
Fibre1.8 g
Sugar1.7 g
Sodium208 mg

Nutrition values are estimated — calculated from USDA FoodData Central values for the listed ingredients.

Vitamins & minerals: Vitamin C (cassava), potassium (cassava) and small amounts of folate.

Naturally Gluten-Free

Cassava contains no gluten at all, so this is a side dish anyone avoiding gluten can eat without a substitute.

Slow, Steady Energy

Each 200 g serving carries about 76.8 g of carbohydrate, mostly starch, for steady energy through a long afternoon.

Simple, Honest Food

Three main ingredients — cassava, oil and salt — cooked the same way Paraguayan families have cooked them for generations.

Food Pairings

What to Eat With

To optimize nutrient absorption and elevate the sensory depth, pair with these authentic accompaniments:

Sides

Grilled Meat (Asado)

Crisp fried cassava is the classic partner for grilled beef: the salty crunch balances the rich, smoky meat, and it soaks up the meat juices.

Vegetables

Tomato and Onion Salad

A sharp salad of tomato, onion and lime cuts through the richness of the fried cassava and keeps the plate fresh.

Drinks

Terere

Paraguay's ice-cold yerba mate is the everyday drink with lunch — cold and herbal next to hot, salty cassava.

Full Menus

Paraguayan Family Lunch

Serve the cassava as the side dish of a Paraguayan family lunch, with grilled meat, tomato salad and terere, then fresh fruit to finish.

Complete menu

Serve the cassava as the side dish of a Paraguayan family lunch, with grilled meat, tomato salad and terere, then fresh fruit to finish.

Digestive Guardrails

What NOT to Combine

To prevent digestive distress, sluggishness, or palate clash, avoid pairing the dish with these elements:

Eating Cassava Raw or Undercooked

Raw cassava contains cyanogenic glycosides, compounds that release cyanide, so it must always be cooked right through — boiled until tender and then fried, as here. Never taste raw cassava or serve it undercooked. This is general information, not medical advice.

Frying Wet Pieces in Cool Oil

Wet cassava spits dangerously in hot oil, and oil that is too cool soaks into the pieces instead of crisping them, leaving greasy, soggy sticks. Dry the pieces well and let the oil reach about 180°C (350°F) first. This is general information, not medical advice.

General information only, not medical advice — consult a doctor for personal dietary decisions.

Who Should Eat It

Who Should Eat

  • General adultsA satisfying everyday side — one 200 g serving beside grilled meat or soup is plenty for most adults.
  • ChildrenSoft inside and crisp outside, with a mild flavour children usually like — serve it warm, not hot, and cut the sticks short for small hands.
  • ElderlySoft and easy to chew once the crisp edge is bitten through — serve it warm, and keep portions modest because it is fried.
  • Pregnant womenA well-cooked, filling side; make sure the cassava is boiled right through and fried fresh, and ask your clinician if you are unsure about fried food.
  • Breastfeeding womenA filling, energy-rich side between feeds, with about 76.8 g of carbohydrate a serving — one serving beside a main dish is plenty.
  • AthletesA useful energy side after training — about 411 kcal with 76.8 g of carbohydrate per serving; pair it with grilled meat for protein.
  • Weight gainAt about 411 kcal a serving this is an energy-rich side — a full serving with a main dish adds energy to the day.
  • Weight lossA 200 g serving is filling for 411 kcal, so a smaller serving with a big salad is the lighter way to enjoy it.

Health Conditions — Adjust or Avoid

Conditions

  • DiabetesAbout 76.8 g of carbohydrate a serving, mostly starch, so a smaller serving with more salad is the safer choice; ask your clinician about a suitable serving.
  • High blood pressureSodium is about 417 mg a serving, mostly from the salt added at the end — keep to one serving and ask your clinician if you are unsure.
  • Kidney diseaseThe dish is rich in potassium from the cassava and has about 2.9 g of protein a serving; ask your clinician whether it fits your diet.
  • GoutA plant-based side with no purine-rich ingredients, so it is a gentle choice — ask your clinician if you are unsure.
  • Stomach issuesFried food can be heavy on a sensitive stomach — eat a small serving, well chewed, and ask your clinician if symptoms persist.
  • Cardiovascular diseaseAbout 10.6 g of fat a serving from the frying oil, so it is best as an occasional side rather than an everyday one; ask your clinician if you are unsure.
  • Fatty liverA fried, starchy side, so keep servings small and occasional; ask your clinician if you are unsure.
  • Food allergiesContains no gluten, egg, milk, peanut, tree nut, fish or shellfish. The only ingredient of note is cassava itself.
  • Special therapeutic dietsThis is an everyday fried side, not a therapeutic food; anyone on a special diet should ask their clinician before eating it.

If you have a medical condition, consult your doctor before changing your diet.

Storage & Use

Storage & Use

How to store
Cool completely, then keep in a sealed container lined with paper.
In the fridge
3 days in a sealed container; the pieces soften as they sit.
In the freezer
Up to 1 month — freeze after boiling, before frying, for the best texture.
How to reheat
Re-crisp in a hot oven at 200°C (400°F) for 8–10 minutes until hot all the way through (at least 74°C / 165°F); do not microwave, or the pieces turn soggy.
Freezing recommended
Yes — best frozen after boiling, before frying.
Signs it has spoiled
A sour smell, a slimy surface, or any mould.

More recipes to explore

A golden baked sopa paraguaya cornmeal and cheese cake in a glass baking dish with one square cut out Paraguay flag Paraguay 1h 5m
Lunch •Asunción Heritage

Sopa Paraguaya

This sopa paraguaya recipe turns cornmeal, salty Paraguay cheese, onion, milk and eggs into a golden, spongy cake that slices like bread. Despite the name — sopa means soup — there is no broth here: the dish is solid, rich and meant to be cut into squares. One serving is about 180 g.

Comfort & Warmth

A golden, spongy cornmeal and cheese cake — Paraguay’s national dish, baked until the top is crisp and the inside stays soft.

Pairs Well With
Warm squares with grilled meat or a bowl of soup
A pile of golden baked chipa cheese bread rings, one broken open to show the soft crumb Paraguay flag Paraguay 50m
Snack & Tea •Paraguayan Heritage

Chipa

This chipa recipe makes 12 golden Paraguayan cheese bread rings from cassava starch, salty cheese, eggs and a pinch of anise. The dough is rolled into ropes, closed into rings and baked until puffed and lightly cracked — crisp on the outside, soft and chewy inside. One serving is about 185 g (two rings).

Snack & Sharing

Small baked cheese bread rings made from cassava starch — crisp outside, chewy inside, best eaten warm.

Pairs Well With
Warm rings with a cup of cocido (mate cocido)
A golden mbejú cassava cheese pancake on a white plate beside a mug of cocido Paraguay flag Paraguay 30m
Snack & Tea •Guaraní Heritage

Mbejú

This mbeju recipe presses cassava starch and cheese into a golden griddled pancake — Paraguay’s classic snack, cooked in a dry pan and flipped once. It shares its two main ingredients with chipa, but the form is entirely different: chipa is kneaded and baked into bread rings, while mbejú stays a crumbly, sandy mixture that is pressed flat in the pan and never sees an oven. One serving is about 215 g (one pancake).

Snack & Sharing

A flat, griddled cassava-starch and cheese pancake — crisp at the edges, soft inside, cooked in a pan, never baked.

Pairs Well With
A warm pancake with a cup of mate cocido
Two golden squares of chipa guasu with a fresh corn and cheese crumb, served with tomato and spinach salad Paraguay flag Paraguay 1h 5m
Lunch •Guaraní Heritage

Chipa Guasu

This chipa guasu recipe blends fresh corn kernels with eggs, milk, onion and salty Paraguay cheese, then bakes the mixture into a golden, moist cake that is cut into squares. It is not sopa paraguaya: chipa guasu is made with whole fresh corn kernels, while sopa paraguaya is made with cornmeal — the two dishes look alike but taste quite different. One serving is about 222 g.

Comfort & Warmth

A golden, moist bake of fresh corn kernels, Paraguay cheese, eggs and milk — the national side dish, served warm in squares.

Pairs Well With
Warm squares of chipa guasu with grilled meat and salad

The Dinner Gazette

Never wonder what’s for dinner again

One email a week with easy dinner ideas from around the world — ingredients, steps and nutrition, tested in our kitchen first.

Delivered every Thursday morning. Unsubscribe anytime.