How to Fry Soft and Fluffy Cassava, a Delicious Snack to Celebrate Eid

Kapanlagi.com - Who can resist the deliciousness of fried cassava? This snack is indeed a favorite among many people due to its crispy texture and tempting savory flavor. Usually, to achieve perfectly soft and fluffy cassava, many people use two methods: soaking it in ice cubes or double frying. But did you know? There is a simple trick that can keep fried cassava soft and flavorful without the need to fuss with ice cubes or frying multiple times!

Quoted from KapanLagi.com from the TikTok account @umami677 on Thursday, (20/3/2025), this article will share the secret to frying cassava so that it remains delicious and appetizing in a more practical and oil-efficient way. Get ready to enjoy perfect fried cassava without the hassle!

1. The Secret to Soft Fried Cassava and Flavorful Seasoning Without Ice Cubes

Have you ever wondered why ice cubes are often a loyal companion in making fried cassava? The secret lies in the 'shock' effect produced by the ice, making the texture of the cassava perfectly crack when fried.

But don't worry! You can achieve the same result without soaking it in ice. With the right processing technique, the cassava remains soft and the seasoning seeps in perfectly. To do this, choose young and fresh cassava for easier blooming, cut it into uniform sizes for even cooking, and don't forget to use fine seasoning when boiling to enhance the appetizing flavor!

2. Boiling Technique for Cassava That Makes the Texture Softer

Getting soft and delicious cassava depends on the right boiling temperature and time! Boil the cassava in boiling water that has been mixed with tempting seasonings such as garlic, salt, and coriander.

Let the cassava boil until half cooked, then drain before proceeding to the frying stage. This boiling process with seasoning not only enriches the flavor but also ensures that the seasoning seeps perfectly into the cassava. Remember, do not boil for too long to keep the texture of the cassava intact! And if you don't have a steamer, don't worry—boiling in boiling water is a very good option!

3. Steps to Make Fried Cassava Once Fried But Still Crispy

Want soft and delicious fried cassava?

1. First, cut the cassava to your liking with uniform sizes so they cook evenly.
2. Boil the cassava pieces in boiling water with broth powder, salt, and finely minced garlic until soft, then drain.
3. Heat enough oil so the cassava can cook perfectly, and use medium heat to prevent burning too quickly.
4. To prevent the cassava from absorbing too much oil, avoid flipping them too often while frying.
5. Wait until the outer part is brown before lifting it out with a strainer, then drain to reduce excess oil.

Enjoy the fried cassava that is crispy on the outside and soft on the inside!

4. Cut Cassava to Your Liking with the Same Size

Photo: TikTok/@umami677.

First, peel the enticing skin of the cassava until clean, then wash until no dirt remains. After that, cut the cassava according to your preference, ensuring each piece is uniform so that when cooked, all parts are perfectly done. Happy creating!

5. Boiled Cassava with Seasoning Powder, Salt, and Minced Garlic

Photo: TikTok/@umami677.

Once the cassava is tender and ready to serve, turn off the stove and carefully drain the cassava. Without the need to bother soaking it in ice, simply place the boiled cassava into the bubbling hot oil, and watch the flavor magic unfold!

6. Fry Cassava Over Medium Heat

Photo: TikTok/@umami677.

Be careful when handling cassava! To keep the cassava intact and delicious, avoid flipping it too often. When it starts to turn a tempting brown color, that's a sign that the cassava is ready to be lifted and drained. Enjoy!

7. Choosing Quality Cassava: The Key to Successful Fried Cassava

To achieve the perfect fried cassava, choose fresh cassava with clean white flesh, free from black or brown spots. Avoid cassava that is too old, as it usually has tough fibers and a chewy texture, and make sure there is no unpleasant odor or signs of rot.

A common mistake is choosing cassava that is no longer good. By selecting the right cassava, you can ensure tender and delicious fried results, enhancing the quality of the fried cassava you serve!

8. Basic Seasonings and Flavor Variations for More Delicious Fried Cassava

Who would have thought that seemingly simple fried cassava could be transformed into an appetizing dish with just the right seasoning touch! Try classic combinations like garlic, salt, and powdered broth for a distinctive flavor, or dare to experiment with bolder flavor variants.

Imagine spicy fried cassava balado that bites back, or creamy melted cheese that tempts with every bite. After frying to perfection, don’t forget to sprinkle with chili powder or chili sauce for an even more intense flavor burst. For a traditional touch, mix the cassava with grated coconut and a little salt. With these various seasoning options, your fried cassava will not only be appealing but also incredibly delicious!

9. How to Drain Fried Cassava So It Isn't Greasy

Using a Shuma Strainer, a stainless steel draining tool that is corrosion-resistant and easy to clean, is key to achieving perfectly fried cassava with minimal oil. By draining the cassava immediately after removing it from the oil, you can reduce excess oil without sacrificing crispiness.

Wait a moment to keep the freshly fried cassava crispy. After that, serve the cassava with its tempting flavor!

10. How to Store Fried Cassava to Keep It Crispy Longer

One common mistake when storing fried cassava is putting it in the fridge without waiting for it to cool, which can make it soggy. To keep fried cassava crispy and appetizing, make sure it is completely cool before placing it in an airtight container.

Don’t forget to place a paper towel at the bottom of the container to absorb excess oil. When you want to serve it again, simply toast it briefly in a pan without oil or bake it in the oven at a low temperature for a few minutes. This way, your fried cassava will remain crispy and delicious when served!

(kpl/sfh)