Learn how to make fried cassava dipped in egg, a simple, delicious recipe with a special touch that guarantees extra crunchiness. Check out the step-by-step, seasoning tips, how to store, and serving suggestions!
Introduction
Cassava, also known as aipim or macaxeira, is a versatile ingredient much appreciated in Brazilian cuisine. When fried, it becomes an irresistible snack, crispy on the outside and soft on the inside. But to take the fried cassava to the next level, how about dipping it in egg before frying? This simple technique creates an even crispier and tastier coating. In this article, we’ll teach you how to make fried cassava dipped in egg, share seasoning tips, show how to store and freeze it, and suggest side dishes that pair perfectly with this delight. Get ready to discover all the secrets for a fried cassava dipped in egg perfect!
Fried Cassava Dipped in Egg Recipe: Step by Step
This recipe is easy, quick, and the result is a fried cassava with an incredible texture and delicious flavor. Check it out:
Ingredients:
- 1 kg of cassava (aipim or macaxeira)
- 2 large eggs
- 1 cup (tea) of wheat flour (approximately)
- Salt to taste
- Ground black pepper to taste
- 1 teaspoon of sweet or hot paprika (optional)
- 1/2 teaspoon of garlic powder (optional)
- 1/2 teaspoon of dried oregano (optional)
- Vegetable oil for frying (enough for immersion)
Preparation Method:
- Cook the cassava: Peel the cassava, cut into medium pieces (sticks or cubes), and wash well. In a large pot, place the cassava, cover with water, and add a teaspoon of salt. Bring to high heat and cook until the cassava is tender but still firm (not falling apart). Cooking time varies depending on piece size and cassava quality, typically 20 to 30 minutes.
- Drain and cool: Drain the cooked cassava and let it cool slightly until you can handle it without burning yourself.
- Prepare the eggs: In a deep dish, beat the eggs with a fork until homogeneous. Season the beaten eggs with salt, black pepper, and optional seasonings (paprika, garlic powder, oregano).
- Prepare the flour: In another deep dish, place the wheat flour.
- Batter the cassava: Dip each piece of cooked cassava first in the beaten eggs, coating the entire surface. Then, dip the pieces in the wheat flour, pressing lightly so the flour sticks well.
- Heat the oil: In a deep pan or large skillet, heat a generous amount of vegetable oil (enough for immersion) over medium-high heat. The oil will be at the ideal frying temperature when it reaches about 180°C. You can test the temperature by dropping a small piece of cassava into the oil; it should bubble and brown quickly.
- Fry the cassava: Carefully place the battered cassava pieces into the hot oil, not overcrowding the pan. Fry in immersion for about 3 to 5 minutes, or until golden and crispy, turning halfway through if needed.
- Drain and dry: Remove the fried cassava pieces with a slotted spoon and place them on paper towels to absorb excess oil.
- Serve: Serve the fried cassava dipped in egg still hot, accompanied by your favorite sauces and sides.
The Best Seasonings for Fried Cassava
A fried cassava is delicious on its own, but with the right seasonings, it becomes even more irresistible. Here are some suggestions:
- Classics: Salt and black pepper are the basics for good seasoning.
- Smoky touch: Sweet or smoked paprika adds a delicious smoky flavor.
- Aromatic herbs: Oregano, thyme, rosemary, parsley, and finely chopped chives provide a fresh aroma and special flavor.
- Garlic and onion: Garlic powder or fried garlic, and onion powder or granulated fried onion, enhance the cassava’s flavor.
- Spiciness: For those who like a spicy touch, crushed red pepper flakes or cayenne pepper powder are great options.
- Cheese: Freshly grated Parmesan cheese sprinkled over the hot fried cassava is an irresistible combination.
- Citrus: Lemon or orange zest adds a citrusy, refreshing touch.
Tip: You can add seasonings directly to the beaten eggs, the wheat flour, or sprinkle over the cassava after frying.
How to Store Fried Cassava?
A fried cassava It is best enjoyed immediately after preparation, when crispy and warm. However, if some remain, you can store them in the fridge by following these guidelines:
- Cooling: Allow the fried cassava to cool completely at room temperature before storing.
- Airtight container: Place the fried cassava in an airtight container to prevent it from absorbing moisture and odors from the fridge.
- Refrigerator: Store the container in the fridge for up to 3 days.
- Reheating: To regain crispiness, reheat the fried cassava in a preheated oven at 180°C for about 5 to 10 minutes, or in an air fryer for 3 to 5 minutes. Avoid microwaving, as it tends to make the cassava soft and rubbery.
Can Fried Cassava Be Frozen?
Although it is possible to freeze fried cassava, the texture may change after thawing, losing some crunchiness. The ideal is to freeze the cooked cassava, but **not fried**.
Here’s how to freeze cooked cassava:
- Cook the cassava normally until tender but still firm.
- Drain well and let the cassava cool completely.
- Dry the cassava pieces with paper towels to remove excess moisture.
- Arrange the cassava pieces on a baking sheet lined with parchment paper, without touching each other.
- Place the baking sheet in the freezer for about 2 to 3 hours, or until the pieces are frozen.
- Transfer the frozen cassava pieces to a freezer-safe plastic bag, remove as much air as possible, and seal tightly.
- Label the bag with the freezing date.
- Cooked and frozen cassava can be stored in the freezer for up to 3 months.
To use frozen cassava:
- Remove the cassava from the freezer and thaw in the fridge for a few hours.
- Then prepare the fried cassava dipped in egg according to the recipe, starting from the battering step (dip in eggs and then flour).
What to Serve with Fried Cassava Dipped in Egg?
A fried cassava dipped in egg is a versatile snack or side dish that pairs well with various dishes and sauces. Here are some suggestions:
- Sauces:
- Homemade mayonnaise or seasoned with herbs, garlic, or paprika.
- Tartar sauce.
- Barbecue sauce.
- Hot sauce.
- Cheese sauce.
- Ketchup.
- Mustard.
- Barbecue: A fried cassava is a classic side for barbecue, pairing perfectly with grilled meats, sausage, and roasted chicken.
- Feijoada: Another traditional combination is serving fried cassava with full feijoada.
- Sun-dried meat: Fried cassava complements sun-dried meat very well, especially when served with melted butter.
- Fried or ‘little bird’ chicken: The crunchiness of the fried cassava dipped in egg pairs well with the texture of fried chicken.
- Fish and seafood: Try serving fried cassava with grilled fish, moqueca, or shrimp.
- Salads: A fresh green salad and vinaigrette help balance the meal.
- Snacks: A fried cassava dipped in egg is a delicious snack to enjoy with a cold beer or a caipirinha.
Conclusion
A fried cassava dipped in egg is a simple recipe but makes all the difference in flavor and texture. With the tips we shared, you can prepare fried cassava that is crispy on the outside, soft on the inside, and with an irresistible golden crust. Explore different seasonings, sauces, and sides to create delicious combinations and impress everyone. Now just roll up your sleeves and enjoy this Brazilian delicacy!
And you, have you tried fried cassava dipped in egg? Do you have any tips or recipe variations to share? Leave your comment!
Image Source: tudoreceitas
