Best 3 Cassava Balls Recipes

Discover the delightful world of cassava balls, a culinary gem from Brazil that has captured the hearts of food lovers worldwide. These delectable spheres are crafted from grated cassava root, a versatile ingredient known for its unique texture and nutty flavor. Join us on a culinary journey as we explore three irresistible cassava ball recipes, each offering a distinct taste experience. First, we'll tantalize your taste buds with the classic Fried Cassava Balls, a crispy and golden appetizer that pairs perfectly with your favorite dipping sauce. Next, we'll introduce you to Boiled Cassava Balls, a comforting and savory main course served in a rich and flavorful broth. And finally, we'll unveil the secrets of Sweet Cassava Balls, a delightful dessert that combines the natural sweetness of cassava with the indulgence of coconut and sugar. Get ready to embark on a culinary adventure that will leave you craving more!

Here are our top 3 tried and tested recipes!

CASSAVA BALLS (VEGAN, GLUTEN FREE)

Cassava Balls (Vegan, Gluten Free) image

These cassava balls are made with the cassava root vegetable which is boiled then mashed,seasoned and made into bite sized balls with a vegan cheese filling. They can be air fried or fried via stovetop - your choice and gluten free!

Provided by Charla

Categories Appetisers/Snacks

Time 50m

Number Of Ingredients 12

Ingredients

2 lb cassava (I used frozen (1kg))
1 cup vegan cheese (grated or chopped into very small square pieces (112g))
2 tbsp dairy free butter ((30g))
1 tbsp onion powder ((15g))
1 tbsp garlic granules ((15g))
1 tbsp paprika ((15g))
1 tbsp parsley ((15g))
6 sprigs of fresh thyme (stems removed)
1 tbsp black pepper ((15g))
1/2 tbsp pink salt or to taste ((7.5g))
gluten free flour (see instructions)
olive oil for frying/dipping/coating (see instructions)

Steps:

Bring a large saucepan with the cassava to the boil.
Reduce the heat to medium and simmer until the cassava is tender and soft to prick with a fork (you will know when it is ready because the vegetable will change from opaque to translucent).
Drain off all the water and discard the woody part that is in the centre (both fresh and frozen will have this).
While the cassava is still hot, add the dairy free butter, paprika, thyme, black pepper, parsley, onion/garlic powder and pink salt.
Use an immersion stick blender to break down the cassava pieces into a thick-ish mash. If you are struggling to do this then add a splash of water, a little at a time not too much or it will be too sticky.
Once the mash is done, work it into a dough ball, if it feels too sticky then add some flour. Add the flour in increments (very very small amounts) while working the mash into pliable dough (it shouldn't be too sticky nor too firm, just in between).
Grab a small piece of the dough in the palm of your hand and fill the centre with cheese (you won't need more than 3 pieces per ball)
Cover the side with the exposed cheese pieces with the dough and roll it into a round ball using both hands and repeat this step.
On medium heat, preheat a small frying pan with oil (I used no more than ¼ cup of oil).
Place a few of the cheese balls in the pan and fry until golden (move the pan side to side/back and forth and use a spoon to baste the oil onto the cheese balls to cook them through evenly without using excess oil).
Follow the instructions above up until steps 8
Preheat the air fryer (very important)
Once the cheese balls have been formed, place some oil in a small bowl.
Dip and coat each ball in oil.
Place them in the fryer basket (make sure the basket is coated in oil too).
Set the fryer to 180c/356f for 5-6 minutes, shake and rotate the fryer and check them often (very important).
As soon as the cheese balls are golden remove them from the fryer, DO NOT over cook them or they will burst, flatten and the cheese will ooze out.

Nutrition Facts : Calories 376 kcal, Carbohydrate 98 g, Protein 5 g, Fat 7 g, SaturatedFat 2 g, Sodium 1188 mg, Fiber 7 g, Sugar 4 g, ServingSize 1 serving

CASSAVA BALLS

Cassava Balls image

This delicious snack is a healthy alternative for fish balls. It mainly consists of grated cassava, carrots and green onion and flour. When you dip it in vinegar, it's just like you're eating fish balls!

Provided by Mia

Categories Snack

Number Of Ingredients 13

Ingredients

1 ½ cup cassava (grated)
1 carrot (grated)
1 onion (finely chopped)
2 tbsp green onion (finely chopped)
½ cup flour
2 cups cooking oil (for frying)
¼ tsp salt
¼ tsp pepper
1 egg
½ cup vinegar
1 small onion (chopped)
salt and pepper
1 pc red chili

Steps:

In a bowl. Mix grated cassava, carrot, onion, green onions, flour, salt, pepper and egg. Mix well and rest for 30 minutes.
Heat oil in a deep frying pan over high heat. Scoop ½ tbsp of the cassava mixture and roll into a ball with the palm of your hands. Deep fry the cassava balls until golden brown. Repeat the process until you finish the cassava mixture.
Transfer in a plate with kitchen paper towel to absorb excess oil. Serve with vinegar dipping sauce. Bon Appetit!
Add all ingredients in a small bowl and mix/stir.

CASSAVA BALLS

Cassava Balls image

This is a snack from the Fiji Islands. It is made with fresh cassava or yuca. Frozen yuca could be used, but you would need to squeeze out some water after they thaw out. If you are using a large or extra large egg, you may need another half cup or so of the grated cassava to tighten up the mixture.

Provided by threeovens

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 cups cassava, grated
1 onion, chopped
1 teaspoon fresh herbs of choice, chopped (eg. parsley, basil, sage) or 1/2 teaspoon dried herbs
1 egg
1/4 cup cooking oil

Steps:

Combine the cassava, onion, and herbs; lightly beat the egg and add to the cassava mixture and combine until smooth.
Form mixture into small balls.
Lightly fry the balls in the cooking oil, over medium temperature, until golden brown.
NOTE: A finely chopped fresh chili pepper or a clove of minced garlic can be used instead of the herbs.

Tips:

Choose the right cassava: Look for firm and plump cassava roots that are free of blemishes and bruises. Avoid roots that are soft or have dark spots.
Peel the cassava properly: Use a sharp knife to carefully peel the cassava roots, removing the outer brown skin. Be careful not to cut into the flesh of the cassava.
Grate the cassava finely: Use a grater with small holes to grate the cassava finely. This will help the cassava balls to cook evenly.
Season the cassava mixture well: Add salt, pepper, and other seasonings to taste. You can also add chopped herbs or spices for extra flavor.
Form the cassava balls carefully: Roll the cassava mixture into small balls, about 1 inch in diameter. Make sure the balls are tightly packed so that they don't fall apart during cooking.
Cook the cassava balls properly: You can boil, fry, or steam the cassava balls. If boiling, cook the balls for about 10 minutes, or until they float to the top of the pot. If frying, heat the oil to 350°F and fry the balls until they are golden brown. If steaming, steam the balls for about 15 minutes, or until they are cooked through.
Serve the cassava balls hot: Cassava balls are best served hot, with your favorite dipping sauce.

Conclusion:

Cassava balls are a delicious and versatile snack or side dish. They are easy to make and can be enjoyed by people of all ages. With a little creativity, you can experiment with different seasonings and fillings to create your own unique cassava ball recipe. So next time you're looking for a tasty and satisfying snack, give cassava balls a try!