Fried Cassava Balls
The Quirky Foodster Team
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.
- Cassava, peeled and finely grated — 3 cups
- Grated fresh coconut — 1/2 cup
- Sugar — 2 tbsp
- Salt — 1/4 tsp
- Oil, for deep frying
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