Fried Cassava Manioc

Preparation

1. Peel the fresh cassava root completely using a sharp knife or vegetable peeler, removing all the brown outer skin and the thin pink layer underneath until only the white flesh remains. Cut the peeled cassava into finger-sized sticks of about 3-4 inches long and 0.5 inches thick, keeping the pieces uniform in size for even cooking.
2. Bring a large pot of salted water to a boil and add the cassava sticks, reducing heat to a simmer and cooking for 10-12 minutes until the cassava is just tender but still has some firmness and resistance when pierced with a fork. The cassava should not be completely soft. Drain the partially cooked cassava thoroughly and pat dry with paper towels.
3. Heat the vegetable oil in a deep pot or deep-fryer to 350°F (175°C), ensuring the oil is hot enough that a cassava stick sizzles immediately when inserted. Carefully add the cassava sticks to the hot oil in batches to avoid overcrowding, frying for 5-7 minutes until they are golden brown and crispy on all sides with a tender interior.
4. Remove the fried cassava with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil. Sprinkle with salt and black pepper if using while still warm. Serve immediately as a side dish, appetizer, or snack.