Directions

1. Place the mandioca pieces in a large pot and cover them with 4 cups of water. Add 1 teaspoon of salt and bring to a boil over medium-high heat.

2. Once boiling, reduce the heat to medium and let simmer for about 15-20 minutes, or until the mandioca is tender when pierced with a fork.

3. Drain the cooked mandioca and let it cool slightly for about 5 minutes. Then, gently pat them dry with a paper towel to remove excess moisture.

4. In a large mixing bowl, combine the all-purpose flour, cornstarch, black pepper, and paprika. Mix well until combined.

5. Toss the cooked mandioca pieces in the flour mixture until they are evenly coated. Shake off any excess flour.

6. In a large skillet, heat the vegetable oil over medium heat until shimmering but not smoking. To test if the oil is ready, drop a small piece of the coated mandioca in; it should sizzle immediately.

7. Carefully add the coated mandioca pieces to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 4-5 minutes, turning occasionally, until golden brown and crispy.

8. Using a slotted spoon, remove the fried mandioca from the skillet and place them on a plate lined with paper towels to drain any excess oil.

9. In a small bowl, mix the minced garlic with the chopped parsley. Sprinkle this mixture over the hot fried mandioca and toss gently to coat the pieces evenly.