Cassava Fritters

Introduction

These cassava fritters start with 3 pounds of grated cassava squeezed very dry, then mixed with mashed ripe bananas and salt until the mixture can be rolled into small balls. You get a crisp, golden exterior and a dense, tender center, which makes them a good fit for a snack, side dish, or party plate.

Recipe Details

• Prep Time: 35 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 5 minutes
• Servings: 8

Ingredients

3 pounds grated cassava (can be frozen and thawed)

4 large, overly ripe bananas (optional)

1 teaspoon or more of salt

A good amount of vegetable oil

Instructions

Squeeze the grated cassava using a kitchen cloth or cheesecloth (like the one used for preparing homemade pap) to remove as much liquid as possible. The cassava should be very dry with little liquid.

Mash the bananas well using a fork, masher, or food processor.

Add the cassava and salt to the mashed banana in a medium sized bowl, and mix them together very well. The mixture should be firm enough that it can be rolled into balls.

Use your palms to roll about 2 tablespoons of the mixture into bite-size balls.

Heat the vegetable oil to 375 °F in a deep skillet or a saucepan. You can check the oil temperature by dropping in a 1-inch square of bread-it should take about 1 minute to brown.

Place the cassava balls gently into the hot oil and fry until golden brown. Do not overcrowd the pan-work in batches as necessary.

Remove the fritters from the hot oil, drain, and serve fresh.

Variations

• Omit the bananas for a more savory fritter with a firmer texture and less natural sweetness.
• Increase the salt slightly if you are serving these as a savory side; it sharpens the cassava flavor and makes the fritters taste less sweet.
• Add finely chopped fresh chile to the cassava mixture for heat without changing the basic texture.
• Flatten the rolled balls slightly before frying if you want more crisp surface area and a faster fry time.
• Shape the mixture into smaller balls than 2 tablespoons for bite-size party snacks; they cook a little faster and give you a higher crust-to-center ratio.

Tips for Success

• Get the cassava as dry as possible in the first step. Excess moisture makes the mixture loose and can cause splattering in the oil.
• Mash the bananas until smooth so they distribute evenly and help bind the cassava without leaving soft lumps.
• Check that the mixture holds its shape before you start rolling. If it feels sticky and loose, squeeze the cassava again.
• Keep the oil close to 375 °F. If it drops too low, the fritters absorb oil; if it runs too hot, they brown before the inside heats through.
• Fry in batches and leave space between the cassava balls so the oil temperature stays steady and the fritters brown evenly.

Storage and Reheating

Store cooled fritters in an airtight container in the fridge for up to 3 days. For longer storage, freeze them in a freezer-safe container or bag for up to 2 months, preferably in a single layer first so they do not stick together.

Reheat in a 375 °F oven or air fryer for 8 to 12 minutes until hot and re-crisped. You can also reheat them in a skillet over medium heat with a small amount of oil. A microwave works for speed, but the exterior will soften.

FAQ

Can you use frozen grated cassava?

Yes. Thaw it fully first, then squeeze out as much liquid as possible before mixing.

Do you need the bananas?

No. The bananas are optional, and leaving them out gives you a less sweet fritter with a slightly firmer bite.

Why are the fritters falling apart in the oil?

The cassava is usually too wet, or the oil is not hot enough. The mixture should feel firm enough to roll cleanly into balls before frying.

Can you make the mixture ahead of time?

Yes. You can mix and refrigerate it for up to 1 day before frying, covered tightly so it does not dry out.