📖 Instructions

1. First, peel and wash your cassava. Grate it using a box grater, or, if you're feeling fancy (and have one), use a food processor. Aim for fairly fine shreds.
2. Next, prepare the batter. In a large bowl, whisk together 1 cup of all-purpose flour and 1/2 teaspoon of salt. Slowly whisk in 1 cup of ice water, a little at a time, until you have a smooth, slightly thick batter. Add more ice water if needed, one teaspoon at a time. The batter should have a consistency similar to pancake batter—not too thick, not too thin.
3. If you want to elevate the batter, add an egg yolk for extra richness! It's totally optional, and it’s something I do every now and then; it adds a magical touch!
4. Now, heat your oil. In a deep fryer or large, heavy-bottomed pot, heat about 2 inches of your chosen oil to 350°F (175°C). You'll know it's ready when a small piece of cassava dropped in sizzles immediately.
5. Carefully add the cassava shreds to the batter, making sure they are fully coated. Use tongs to gently drop small handfuls of battered cassava into the hot oil. Be careful; oil splatters are no joke!
6. Fry in batches. Don't overcrowd the pot; this will lower the oil temperature and result in soggy cassava. Fry for about 2-3 minutes per batch, or until the cassava is golden brown and crispy. The cassava is done when they're golden and crispy; a little bit of patience goes a long way!
7. Once fried, remove the cassava using tongs and place them on a wire rack or paper towel-lined plate to drain excess oil. Sprinkle immediately with sugar. Let the sugar melt and harden a little. This is the moment of magic!
8. Serve immediately and enjoy! They're best enjoyed while still warm and crispy, almost like delicate little golden nuggets of joy!