Hello friends, I am back with a really addictive and crisp, deep fried cassava sticks or tapioca sticks. These salt sprinkled, fibrous, brown and white fries are home made using starchy root that is more popular as cassava or tapioca.
The timing of this post is very appropriate to the weather of this sand world which is kind of chilly, cold and windy. It is also appropriate because the super interesting world cup cricket season is ON.
I am such a big fan of these fries that my appetite for them urged me to try making the sticks when I saw fresh looking brown cassava roots heaped up in the Mall. I was little scary and sceptical as they would turn soggy or retain crispiness even after a day. But to my surprise it turned out very successful. After few batches of deep frying with all my tapioca stock I was amazed to see box ful of tapioca sticks still crispy, brittle and tasty even after two days.
In kannada these sticks are well known as “ Mara genasu Sonte” where ”sonte” refers to stick and “mara genasu”refers to cassava root. The hardest part in making these cassava sticks at home is slicing them. As the tuber itself is very hard, fibrous and starchy you would need sharp knife and patience to cut them in to thin sticks. The effort is absolutely worth when the sticks are cleared within no time.