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  • Isabella Akshay

Spicy Truffle Cassava Fries with Tabasco Salsa Rosa

Fancy up your typical potato side with these cassava/yuca fries! Crispy on the outside, soft on the inside with a kick of spice and a hint of truffle, these gussied up fries are perfect for a super quick dinner. Very versatile, they can be baked or fried, and you can adapt the same recipe to make potato/sweet potato fries, halloumi fries or even tofu.


Give it a try and let me know what you think!


Ingredients:

Cassava, 1 large (or 4 large potatoes)

Truffle oil, 1 tsp

Parmesan cheese, 1 tbsp (omit to make vegan)

Chilli flakes, 1 tsp

Salt to taste

Oil for frying or baking


For the Salsa Rosa:

Mayonnaise 1 tbsp

Ketchup 1 tbsp

Tabasco, a few drops


Method:

Remove top and bottom of the cassava and peel the skin with a vegetable peeler.


Chop in half lengthwise and slice into finger-sized pieces. Place in a large pot of boiling water and boil for 8-10 minutes. Strain and spread out on a baking sheet. Season with salt, oil and bake until crispy on the outside and fork-tender on the inside. Alternatively you can also deep fry in batches.


While they're still hot, season with chilli flakes, truffle oil and grated parmesan.


Mix mayo, ketchup and tabasco to make the spicy salsa rosa.


Enjoy!




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