Garri frying is the most critical unit operation in the processing of cassava into garri. The quality of the final product is much dependent on this processing stage which is a combination of simultaneous cooking and drying processes. This work presents the development of a garri fryer and the performance evaluation of the machine at various operational parameters. The fryer throughput capacity, (TP) and functional/drying efficiency, were used to evaluate the performance of the fryer. The cooking and drying performance of the developed machine accounted for throughput capacity of 20.66kg/hr and functional efficiency of 66%. In addition, a preferred final moisture content of 12.14%w.b. was achieved at 20rpm paddle speed and frying time of 23 minutes. The equipment have addressed the short coming observed in the village technique such as time-consumption, health hazard for the operator. In addition, it is user friendly as it requires no skilled labour and also uses different heat sources for convenience of the user.