I love everything cassava/tapioca/yucca/ubi kayu and have not had these fritters for quite awhile. I have refrained from buying the fresh cassava as they have become moldy and shrivered and that is the sign of a dead root. In Malaysia, the root has to be consumed as soon as it has been harvested so, it is a strange sight for me, seeing them for sale in the asian store's shelf. I am enlightened by the fact that these roots are treated with wax to prevent them from getting moldy and save to eat. Thanks Chan, for letting me know and allowing me to enjoy and making all the goodies that can be dished out from them.
2 cups cooked cassava
1 cup grated coconut - white only
1/2 cup sugar
a pinch of salt
Oil for frying
Batter:
1/2 cup all-purpose flour
1/4 cup cornflour/cornstarch
1 tbsp rice flour
1 tsp double action baking powder
1/2 tsp salt
1 1/2 cooking oil
3/4 cup/6 fl oz/180 ml water
Method:
Prepare the batter by mixing all the batter ingredients and leave aside.
Method:
Prepare the batter by mixing all the batter ingredients and leave aside.
Heat oil until 350f. While oil is getting hot, prepare the cassava balls by mixing all the ingredients together and making into golf size balls.
When oil has reached 350f, dip balls into batter and put into hot oil to deep fry. Do not crowd the wok and crank up the heat and removing some hot oil from the wok, at the last stage of frying. Removing some oil will allow the temp. of oil to rise higher and faster and this way, the balls will be not be soggy. When balls are golden brown, remove and drain on an overturn cake rack which is sitting on kitchen towels - the excess oil will drip down and since the balls are not touching the kitchen towels, they will not soak back the oil while cooling.
Pour back the removed oil and finished frying the rest of the balls.
Note:
Noticed the long one? I have left some cooked cassava unmashed and dipped them in batter to fry. Try it this way, it is just as delicious.
Serves
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