Crisp fried cassava served with Salvadoran cabbage curtido and tomato sauce.
18 min prep 24 min cook
Keeps the screen on · step-by-step guide · built-in timer
Thinly slice the cabbage, carrot, and onion.
Rub the vegetables with the vinegar, oregano, and half of the salt, then rest for 20 minutes.
Peel the cassava and cut it into large pieces.
Boil the cassava in salted water for 15 minutes, until tender.
Remove the center fibers and dry the pieces.
Fry the cassava in hot oil for 5 minutes, until the outside is crisp.
Serve hot with curtido, tomato puree, and lime.
💡 Tip: Remove the tough center fiber after boiling the cassava; once fried, it will not feel woody in the mouth.
🍽️ Serving suggestion: Serve fried cassava hot with curtido, tomato sauce, and lime wedges.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~320
kcal calories
4
g protein
58
g carbs
8
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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