Cassava Balls
Crispy on the outside and irresistibly gooey on the inside, these Cheesy Cassava Balls are the perfect savory snack or appetizer to elevate any gathering! Made with freshly grated cassava (yucca root) and stuffed with melty cheese, this recipe combines rustic simplicity with indulgent decadence. A touch of garlic powder, paprika, and black pepper enhances the natural flavor of the cassava, while frying to golden perfection ensures a satisfying crunch with every bite. These bite-sized delights are easy to make in just 35 minutes and are ideal for serving with your favorite dipping sauce, like garlic aioli or spicy ketchup. Gluten-free and packed with bold texture and flavor, this dish is a must-try for lovers of crispy comfort food. Perfect for parties, game nights, or as an exciting twist on traditional fried snacks!
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Recipe Information
Ingredients
- 500 grams Fresh cassava (yucca root)
- 100 grams Cheddar cheese (or mozzarella)
- 30 grams All-purpose flour
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 500 milliliters Vegetable oil (for frying)
Instructions
Peel and wash the cassava. Use a grater to finely grate it into a large mixing bowl.
Place the grated cassava on a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
Transfer the dry grated cassava back to the bowl. Add the flour, egg, salt, black pepper, garlic powder, and paprika. Mix until well combined.
Cut the cheese into small cubes, about 1 cm each. These will be used for the filling.
Take about a tablespoon of the cassava mixture in your hands, flatten it slightly, and place a cube of cheese in the center. Carefully shape it into a ball, fully encasing the cheese. Repeat until all the mixture is used.
Heat the vegetable oil in a deep saucepan or frying pot over medium heat until it reaches 170-180°C (or test it by dropping a small piece of cassava into the oil; it should bubble and rise to the surface).
Fry the cassava balls in batches, ensuring not to overcrowd the pot. Cook each batch for 3-4 minutes or until golden brown and crispy on the outside.
Use a slotted spoon to transfer the fried cassava balls to a plate lined with paper towels to drain excess oil.
Serve hot for the best taste, optionally with a dipping sauce like garlic aioli or spicy ketchup.
Nutrition Facts
Calories |
5608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 535.4 g | 686% | |
| Saturated Fat | 93.4 g | 467% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 3054 mg | 133% | |
| Total Carbohydrate | 217.3 g | 79% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 9.1 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 809 mg | 62% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1541 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
