Breakfast
Beignets de Manioc (Cassava Fritters)
Ingredients
- - 500 g (1 lb) cassava, peeled and grated
- - 60 g (1/2 cup) all-purpose flour
- - 50 g (1/4 cup) sugar
- - 1 large egg
- - 1 tsp baking powder
- - 1/2 tsp salt
- - 500 ml (2 cups) vegetable oil, for frying
Method
- Squeeze the grated cassava firmly in a clean cloth to remove excess liquid.
- In a bowl, combine the cassava, flour, sugar, egg, baking powder and salt into a thick batter.
- Heat the oil in a deep pan to 175°C (350°F).
- Drop tablespoons of the batter into the hot oil, frying in batches to avoid crowding.
- Fry for 3-4 minutes, turning occasionally, until golden brown and cooked through.
- Remove with a slotted spoon and drain on kitchen paper before serving warm.
Introduction: These golden fried cassava fritters are a beloved breakfast treat sold from roadside stalls and made at home for special mornings.
Cultural Background: These golden fried cassava fritters are a beloved breakfast treat sold from roadside stalls and made at home for special mornings. Grated cassava is bound with a little flour and fried until crisp outside and soft within, reflecting the central role cassava plays in Central African cooking.
Tips: Squeezing out excess moisture from the cassava is essential for crisp fritters that hold together well.
Variations: Add grated coconut or a pinch of ground nutmeg to the batter for extra flavour. Vegetarian as written; not easily veganised due to the egg binding.
Storage: Store in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat in a 180°C (350°F) oven for 8 minutes to restore crispness; avoid microwaving.
Nutrition: Per fritter (approx.): 140 kcal, 2g protein, 20g carbohydrate, 6g fat, 1g fibre.
FAQs:
Q: Can I bake these instead of frying?
A: Yes, bake at 200°C (400°F) on a greased tray for 20-25 minutes, flipping halfway, though texture will be less crisp.
Q: What can I serve them with?
A: They pair well with fresh mango slices or a light dusting of sugar.