top of page

Cassava Fritters


Cassava Fritters


Prep the cassava:

  • Cut off the ends of the root.

  • Cut or peel off all the waxed brown skin to expose just the white interior of the root.

  • Remove the first layer right under the brown skin by cutting lengthwise.

  • Cut the round white root into inch long segments.

  • Place these in a pot with water and cover.

  • Cook until the root softens and begins to turn translucent. (About an hour long)

  • Remove the cooked cassava pieces.

  • Break them apart further and remove the central rope-like bits.

How to Make Cassava Fritters:

  1. Grate the cassava into a large bowl and add the chopped onions, seasoning, chilli flakes and gram flour.

  2. Mix thoroughly.

  3. Form fritters (patties) approx. 6cm in diameter.

  4. Heat oil in a large frying pan.

  5. Fry the fritters on a low/medium heat for 5-8 minutes on each side, or until golden brown. You may have to add more oil in between each batch.

  6. Transfer the fritters into a dish lined with paper towels to remove excess oil.

Enjoy with a tomato salsa and fresh mixed salad.

  • 1 Medium/Large Cassava

  • 1 Onion, chopped

  • 3 tbs Chickpea flour (garbanzo bean flour)

  • Salt and Black Pepper, to taste

  • Chilli Flakes

  • Vegetable Oil (for frying)

bottom of page