Cassava Fritters
Rédacteur en chef
London, United Kingdom ·
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London, United Kingdom ·
Cassava fritters are grated cassava bound with a little flour, seasoned and shallow fried, and they are street food across a wide stretch of the world. The source names no country, and that is defensible here in a way it is not for most dishes: cassava fritters are made across West Africa, Central Africa, the Caribbean, Brazil and Southeast Asia in closely related forms. Cassava itself is not African in origin. It came from South America and reached West Africa through Portuguese Atlantic trade from the sixteenth century, where it was adopted so completely that it is now the continent's second most important source of dietary energy. Nigeria grows more of it than any other country in the world. The texture is the point: crisp on the outside, chewy and slightly dense inside, quite unlike a potato fritter. That chewiness comes from cassava's starch behaving differently from potato's under heat. Gram flour binds it here, which is one option among several. The fibrous woody core running down the centre of each root has to come out, and so does the skin, which is thick and tough and needs a firm hand with a peeler.
Cassava originated in South America and reached West Africa through Portuguese Atlantic trade from the 16th century, becoming one of the continent's principal staple crops. Fritters of grated cassava are made in closely related forms across West and Central Africa, the Caribbean, Brazil and Southeast Asia.
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Cut the ends off the cassava, then cut the rest crosswise into manageable lengths of about 15cm.
Peel the pieces with a potato peeler. The skin is thick and tough, so expect it to take some effort. Alternatively stand each piece on a cut end and slice the skin away with a sharp knife, turning as you go.
Slice each piece in half lengthways and remove the fibrous, woody centre.
Grate the cassava into a large bowl and mix in the chopped onion, seasoning, chilli flakes and gram flour.
Form fritters about 6cm across.
Heat oil in a large frying pan and shallow fry the fritters over low to medium heat, 5 to 8 minutes on the first side and about 5 minutes on the second, until golden brown.
Fry in two or three batches depending on the size of your pan, adding a little more oil before each batch.
Transfer to a dish lined with kitchen paper to drain.
Serve as they are, or with tomato salsa and a mixed salad.
Notes personnelles de Nympha Nzeribe3 avis
reminds me sommer of my aunty kitchen. we used to get so tired grating the cassava by hand! the gram flour is a great tip because mine usually break apart when frying in the oil. made a batch with extra chopped onion for my brothers today and every single one was finished.
my wrists were aching after peeling that thick yuca skin with a knife! standing it on the cut end worked way better than the potato peeler for sure. removing the woody center was easy enough once sliced lengthways. the chilli flakes give it a nice little kick with the chickpea flour. quick question though, do you think these would hold up if i shaped the raw patties ahead of time and kept them in the fridge overnight before frying?
Finding fresh cassava is tough here so I bought frozen yuca from the Latino market. Squeezed out the excess water after thawing, then took out that woody stem before grating. The chickpea flour bound it well sha, though my mom used cassava starch back home. Crispy and e sweet o! Just took a bit longer than 25 mins prep because of thawing the frozen root.