Street Food
Beignets de Manioc
Ingredients
- - cassava, peeled and grated: 500 g (1.1 lb)
- - onion, finely grated: 1 small (1 small)
- - fresh coriander, chopped: 2 tbsp (2 tbsp)
- - chilli, finely chopped: 1 small (1 small)
- - plain flour: 3 tbsp (3 tbsp)
- - salt: 1 tsp (1 tsp)
- - vegetable oil, for frying: 500 ml (2 cups)
Method
- Squeeze the grated cassava firmly in a clean cloth to remove as much excess moisture as possible.
- Combine the cassava, onion, coriander, chilli, flour and salt in a bowl and mix well.
- Heat the oil in a deep pan to 175C (345F).
- Drop tablespoons of the mixture into the oil, flattening slightly, and fry in batches for 3-4 minutes per side until golden and crisp.
- Lift out with a slotted spoon and drain on paper towels before serving hot.
Introduction: Grated cassava fritters, crisp outside and soft within, are a common sight at Comorian street stalls, sold hot and fresh as an affordable snack throughout the day.
Cultural Background: Grated cassava fritters, crisp outside and soft within, are a common sight at Comorian street stalls, sold hot and fresh as an affordable snack throughout the day.
Tips: Squeezing out the moisture thoroughly is essential — skip this and the fritters will be soggy and fall apart in the oil. Keep the batches small so the oil temperature doesn't drop too much at once.
Variations: Add a handful of grated carrot for colour and sweetness. Serve with a side of achards for a spicy, tangy contrast. This recipe does not have a distinct vegetarian/vegan conversion beyond the dietary tags listed above; no authentic substitution was forced.
Storage: Best eaten fresh and hot; leftovers can be refrigerated for up to 1 day.
Reheating: Reheat in a hot oven at 200C (400F) for 6-8 minutes to restore crispness; avoid the microwave. Nutrition (per serving, approximate) Calories: 210 kcal | Protein: 2 g | Carbohydrates: 30 g | Fat: 9 g
FAQs
Q: Can I bake these instead of frying?
A: Yes, brush generously with oil and bake at 220C (425F) for 20-25 minutes, flipping halfway, though they'll be less crisp.
Q: Why did my fritters fall apart in the oil?
A: This is almost always from not squeezing out enough moisture from the grated cassava beforehand.