Cassava Balls
Cassava, also known as yuca or manioc, is a versatile and nutritious tuber widely used in tropical cuisines. With its mild flavor and firm texture, cassava is a staple ingredient in savory and sweet dishes alike, offering a satisfying addition to any meal.
Ingredients:
1 1/2 cups cassava (grated)
1 carrot (grated)
1 onion (finely chopped)
2 Tbsp. green onion (finely chopped)
1/2 cup flour
2 cups cooking oil (for frying)
1/4 tsp. salt
1/4 tsp. pepper
1 egg
1/2 cup vinegar
1 small onion (chopped)
salt
pepper
1 red chili
Cooking Instructions:
- In a large mixing bowl, combine the grated cassava, grated carrot, finely chopped onion, and finely chopped green onion.
- Add the flour, salt, and pepper to the bowl, and mix well until all ingredients are evenly combined.
- In a separate small bowl, beat the egg and then add it to the cassava mixture. Stir until the mixture holds together.
- Heat the cooking oil in a deep frying pan or pot over medium-high heat.
- While the oil is heating, shape the cassava mixture into small balls using your hands. Ensure they are compact and hold their shape.
- Once the oil is hot, carefully place the cassava balls into the oil, frying in batches to avoid overcrowding the pan. Fry until they are golden brown and crispy on all sides, about 5-7 minutes.
- Remove the cassava balls from the oil using a slotted spoon and drain them on paper towels to remove excess oil.
- In a small bowl, combine the vinegar, chopped small onion, salt, and pepper to make a dipping sauce. Adjust seasoning according to taste preferences.
- Serve the cassava balls hot with the vinegar dipping sauce on the side, garnished with slices of red chili for added flavor and heat.
- Enjoy these crispy and flavorful cassava balls as a delicious snack or appetizer!