How to make crispy fried cassava, eat forever without getting bored

Cassava root or tapioca is a rustic dish of Vietnamese people in all parts of the country. This is a tuber that is both easy to grow, delicious and especially nutritious. According to Boldsky magazine, cassava contains vitamin B2 and riboflavin, substances that can help relieve ongoing headaches and enhance the effectiveness of migraine treatment.

In addition, vitamin A in tapioca helps your eyes stay healthy, preventing blindness or poor vision. So what are you waiting for without “rolling into the kitchen” and making this delicious dish right away.

Ingredient

• Tapioca (cassava): 1kg
• Sugar: 120-150gr
• Ginger: 1 branch
• Salt: 1 tablespoon
• Cooking oil

How to make crispy cassava

Step 1: Prepare tapioca

Prepare a bowl of salt water diluted with about 1 tablespoon of salt, stir well and let the salt dissolve.

Fresh cassava you cut into pieces, then make a longitudinal slit on the stem of the potato and begin to peel the potato from that incision. Next, soak the potatoes in dilute salted water for 2 hours or overnight so that the potatoes are not bitter and firmer.

Note: When you peel the potatoes, put them in a bowl of salted water until there. This way the potatoes will not be browned and will be cleaner.

After soaking, you continue to wash the cassava through clean water many times (about 2 times) until the water is no longer cloudy and the potatoes are clean. Then drain the cassava before boiling.

Step 2: Boil and cut tapioca

Put the cassava in a pot and pour water over the cassava, add a little salt (about 1 teaspoon of salt) to make the cassava firmer and stronger, then boil the potatoes. When the potatoes are cooked, take them out of the basket and drain.

When the potatoes have cooled down, use your hands to separate the potatoes and remove the wrong thread in the middle . Use a knife to cut the potatoes into bite-sized pieces.

Step 3: Fry and sweeten tapioca

Before frying and sweet potato, you need to prepare minced ginger. You shave off the fresh ginger branch and mince the ginger branch just right to put it into the sugar mixture outside the fries.

To fry the potatoes, put the pan on the stove, wait for the pan to heat up, and then add the cooking oil. You put each stick of cassava tubers into the pan one by one and turn them evenly until the potato pieces are golden and crispy, then take them out. Continue to fry until the remaining potatoes and put in a sieve to drain the oil.

Note: Because cassava has already been boiled, you should fry it on high heat until it is golden brown.

You use another pan to cook the cassava roots. You put sugar in the pan 120-150gr sugar, 100ml water and the minced ginger part . Boil the mixture for about 5 minutes until the sugar water dries up, then add the fried cassava roots. You stir well until you see the outer layer of sugar is no longer water and dry to white , you can turn off the stove.

Note: If you don’t like ginger, you can’t add it.

Finished product

Crispy golden cassava pieces with a very thin outer layer of sugar make the dish more delicious without being too sweet or easy to get bored. When biting into you, each piece of cassava seems to melt in your mouth, adding the spicy taste of ginger . Very interesting, isn’t it?

Instead of buying cassava and boiling or steaming cassava as usual, let’s transform them into crispy crispy fried cassava, both cheap and delicious. If you have small children at home, surely the dish of potatoes will be empty in a few minutes.

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