Fried Cassava Balls

The Quirky Foodster Team

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Servings

Ingredients

Cassava, peeled and finely grated — 3 cups
Grated fresh coconut — 1/2 cup
Sugar — 2 tbsp
Salt — 1/4 tsp
Oil, for deep frying

Method

In a bowl, combine the grated cassava, grated coconut, sugar, and salt, mixing well.
Roll the mixture into small, tightly packed balls.
Heat oil in a deep pan to medium heat.
Fry the balls in batches for 5 to 6 minutes, turning occasionally, until golden and crisp on the outside.
Drain on paper towel before serving warm.

Introduction: Grated cassava is rolled into small balls and deep-fried until crisp, a popular snack sold from roadside stalls in towns across the islands.

Cultural Background: Grated cassava is rolled into small balls and deep-fried until crisp, a popular snack sold from roadside stalls in towns across the islands.

Tips: Pack the mixture firmly when shaping the balls so they hold together during frying.

Variations: This snack is naturally vegetarian and vegan as written.

Storage: Store in an airtight container at room temperature for up to 1 day.

Reheating: Reheat in a hot oven or air fryer for a few minutes to restore crispness.

Nutrition: Approx. per serving: 300 kcal, 2 g protein, 15 g fat, 40 g carbohydrates, 2 g fibre.

FAQs:

Q: Can these be baked instead of deep-fried?

A: Yes, bake at a high heat until golden, though the texture will be less crisp than frying.

Q: Are these vegan?

A: Yes, they're naturally vegetarian and vegan as written.