Explore two distinct cooking methods for tapioca root, baking and deep-frying, to achieve delightful textures and flavors. Learn how to transform this versatile tuber into a crispy snack or a tender side dish, perfect for various meals.
Baking & Frying Tapioca Root Guide
Explore two distinct cooking methods for tapioca root, baking and deep-frying, to achieve delightful textures and flavors. Learn how to transform this versatile tuber into a crispy snack or a tender side dish, perfect for various meals.
Ingredients
- 1 kg tapioca root peeled and cut into fries or chunks
- 3 tbsp olive oil for baking
- 0.5 cup vegetable oil for deep-frying
- 1 tsp salt
- 0.5 tsp black pepper for seasoning
Instructions
- Prepare the Tapioca: Peel the tapioca root and cut it into uniform fries, wedges, or chunks. For best results, soak the cut tapioca in cold water for 15-30 minutes to remove excess starch, then drain and pat very dry.
- Baking Method: Preheat oven to 400°F (200°C). In a large bowl, toss the dried tapioca pieces with olive oil, salt, and pepper until evenly coated. Spread the tapioca in a single layer on a baking sheet.
- Bake for 25-35 minutes, flipping halfway through, until golden brown and tender on the inside, crispy on the outside.
- Deep-Frying Method: Heat vegetable oil in a deep pot or Dutch oven to 350-375°F (175-190°C). Carefully add tapioca pieces in small batches to avoid overcrowding and dropping the oil temperature.
- Fry for 5-8 minutes per batch, or until golden brown and crispy. Use a slotted spoon to remove the tapioca and place it on a wire rack lined with paper towels to drain excess oil. Season immediately with salt.
- Serve: Serve the baked or fried tapioca hot, optionally with your favorite dipping sauce.
Notes
For baking, ensure even spacing for crispiness. For deep-frying, maintain oil temperature for best results. Tapioca can be served with various dipping sauces like spicy aioli or lime crema. Great as a gluten-free alternative to potatoes.
