Crispy Baked Cassava Fries with a Zesty Avocado Lime dip

Crispy Baked Cassava Fries with a Zesty Avocado Lime dip

Learn how to make some homemade casssava fries using frozen cassava. They are quick and easy as no peeling is required. Parboiled, tossed in a creole seasoning and served with an avocado lime dip.

Course Appetiser

Cuisine Caribbean

Prep Time 10

Cook Time 7 45

Total Time 7 55

Servings people

Calories 494kcal

Author Charla

Ingredients

To make the dip

1 large avocado
3 garlic cloves minced
¼ cup chadon beni
3-4 tablespoon olive oil
3-4 tablespoon lime juice
black pepper and pink salt to taste

To boil the cassava

1 lb cassava
½ teaspoon onion granules
½ teaspoon garlic granules
½ teaspoon pink salt

To season the fries

2½ tablespoon creole seasoning
1 teaspoon paprika
¼ cup olive oil
1 teaspoon thyme
1 teaspoon parsley

Instructions

Preheat the oven to 180C/356F/gas mark 4.
Line and grease a baking tray with parchment paper.
Place the avocado in a mortar along with the chadon beni and the garlic cloves.
Use the pestle to breakdown the avocado and the other ingredients.
Add the olive oil and the lime juice using the pestle to breakdown the dip into a thinner consistency.
Add black pepper and pink salt to taste.
Cover with saran wrap/cling film and set aside.
Fill a large saucepan by ¾ and add the garlic, onion granules and pink salt to some boiling water.
Add the cassava and parboil until the cassava is almost transculent and tendrer (DON'T make the cassava too soft or the fries will fall apart).
Drain off the water into a colander and immediately rinse the cassava with cold water to prevent further cooking.
Blot off the excess water with kitchen towel.
Cut the cassava into thin fries.
Place the fries in a secure zip lock bag and add the olive oil, paprika, thyme, parsley and the creole seasoning.
Zip the bag to secure it and shake the bag so the fries are completely coated with the seasoning.
Unzip the bag and transfer the fries to the baking tray.
Spread out the fries, being careful not to overcrowd.
Bake the fries for roughly 30 minutes or until the fries are crispy and golden.
Serve with the avocado dip.

Video

Notes

This is the recipe link that you will need for the Creole Seasoning.
Don't skip parboiling the fries, it is crucial for ensuring that the fries are completely crispy.
You can purchase cassava (sometimes known as yuca) from most Caribbean/African/Latino grocery stores.
If you use fresh cassava you will need to peel it first and remove the woody stalk in the middle.
If you don't have a mortar and pestle a standard fork works just fine.
For best results, serve the fries while they are hot in order to retain their crispiness.
If you can't get hold of chadon beni use cilantro instead.

Nutrition