The fried manioc starch biscuit (biscoito de polvilho) is a traditional Brazilian treat, especially popular in the central-western and southeastern regions. Made with fermented manioc starch (sour cassava flour), these biscuits are known for their light, crispy texture. They are the perfect companion for your afternoon coffee or tea. Let’s get to the recipe!
Ingredients for Fried Manioc Starch Biscuits:
- 1 tsp salt;
- 1 tbsp sugar;
- 2 eggs;
- 4 cups vegetable oil (for frying);
- 6 tbsp whole milk;
- 6 tbsp water;
- 3 tbsp vegetable oil (for the dough);
- 1 ½ cups sour manioc starch (sour cassava flour).
How to make Fried Manioc Starch Biscuits:
- In a large, deep saucepan, combine the milk, water, and 3 tablespoons of oil and bring to a boil;
- In a large mixing bowl, combine the sour manioc starch, salt, and sugar;
- Slowly pour the hot liquid mixture over the dry ingredients to “scald” the starch;
- Mix well and allow it to cool slightly;
- Add the eggs one at a time, mixing thoroughly with your hands until a smooth dough forms;
- Lightly oil your hands to prevent sticking;
- Shape the dough into small rolls and set aside on a greased tray;
- Heat the remaining oil in a deep pot and add a few biscuits at a time;
- Fry over medium-high heat until the biscuits float to the surface;
- Reduce the heat and fry until golden brown, turning occasionally;
- Remove with a slotted spoon and drain on a plate lined with paper towels to absorb excess oil;
- Serve warm and enjoy!
Pro Tip:
If you prefer, let the dough rest for a few minutes before frying. This helps ensure the perfect texture—crispy on the outside and light on the inside.
Did you know?
This fried biscuit has Indigenous roots. The main ingredient, manioc starch, is derived from cassava, a root vegetable native to South America.
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