Fried Cassava Fritters

Introduction

You squeeze the grated cassava until it is very dry, then fry the mixture at 375 °F for a crisp shell and soft center. The optional ripe bananas add sweetness and binding, which makes these fritters useful for a snack, breakfast side, or party platter.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• 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

1. 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.
2. Mash the bananas well using a fork, masher, or food processor.
3. 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.
4. Use your palms to roll about 2 tablespoons of the mixture into bite-size balls.
5. 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.
6. Place the cassava balls gently into the hot oil and fry until golden brown. Do not overcrowd the pan-work in batches as necessary.
7. Remove the fritters from the hot oil, drain, and serve fresh.

Variations

• Omit the 4 large, overly ripe bananas: you get a less sweet fritter with a more direct cassava flavor and a slightly denser texture.
• Use peanut oil or canola oil in place of the vegetable oil: both handle high-heat frying well, with peanut oil adding a faint nutty flavor.
• Roll the mixture into small patties instead of bite-size balls: the flatter shape creates more crisp edges and shortens frying time slightly.
• Increase the salt beyond 1 teaspoon if you are skipping the bananas: the finished fritters taste more savory and less sweet.

Tips for Success

• Squeeze the grated cassava thoroughly in the kitchen cloth or cheesecloth; if it stays wet, the mixture will be loose and the oil can splatter.
• Mash the bananas until smooth so they mix evenly with the cassava and do not leave soft pockets in the fritters.
• After mixing the cassava, banana, and salt, check that the mixture can hold a ball shape in your palm before you start frying.
• Keep the oil close to 375 °F and fry in batches; overcrowding drops the temperature and leads to greasy fritters.
• Pull the fritters when they are evenly golden brown, not pale blonde, so the outside has time to crisp.

Storage and Reheating

Let the fritters cool completely before storing. Keep them in an airtight container in the refrigerator for up to 4 days, preferably in a single layer or with paper towel between layers to limit moisture buildup.

For longer storage, freeze them on a tray until solid, then transfer to a freezer-safe bag or airtight container for up to 2 months.

Reheat in a 375 °F oven or toaster oven for 8 to 10 minutes from the fridge, or 12 to 15 minutes from frozen, until hot and crisp again. An air fryer at 350 °F works well too. A microwave will reheat them, but the outside will soften.

FAQ

Can you make these without the bananas?

Yes. The fritters will be less sweet and a bit denser, with a more pronounced cassava flavor.

Can you use frozen grated cassava?

Yes, as long as you thaw it fully and squeeze out as much liquid as possible before mixing.

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 be firm enough to roll, and the oil should be at 375 °F before frying.

Can you shape the fritters ahead of time?

Yes. Roll them, refrigerate them in a single layer for several hours, and fry just before serving for the best texture.