Accra Cassava Fritters
Equipment
- Kitchen towel
- Deep pot
- Platter lined with paper towels
Ingredients
- 2-3 medium cassava roots
- 1 small Onion finely chopped
- 1 Scotch Bonnet Pepper
- 1 tbsp Fresh Ginger Grated
- 2 tbsp All-purpose Flour
- 1 tbsp Baking Powder
- 1 tbsp Salt
- 1/2 tbsp Black Pepper
- 3-4 cups Vegetable Oil e.g., canola, sunflower, or peanut oil
Instructions
Prepare the Cassava:
- Peel 2-3 medium-sized pieces of fresh cassava using a sharp knife. Cut the cassava into smaller, manageable pieces. Grate the cassava using the fine side of a box grater or a food processor with a grating attachment.2-3 medium cassava roots
- Note: Handle cassava carefully as it's quite firm.
- Squeeze out Excess Liquid: Place the grated cassava into a clean kitchen towel or cheesecloth. Gather the edges and twist tightly to squeeze out as much liquid as possible from the cassava. This step is crucial for crispy fritters. Discard the liquid.
Inline Ingredient: Grated cassava.
- Combine Ingredients: Transfer the squeezed cassava to a large mixing bowl. Add 1 small onion, finely chopped. Mince and add 1 Scotch Bonnet pepper (if using), deseeded for less heat. Grate in 1 tbsp fresh ginger.1 small Onion, 1 Scotch Bonnet Pepper, 1 tbsp Fresh Ginger Grated
- Inline Ingredients: Squeezed cassava, chopped onion, minced Scotch Bonnet pepper, grated ginger.
Add Dry Ingredients:
- To the bowl, add 2 tbsp all-purpose flour (or rice flour for gluten-free), 1 tsp baking powder, 1 tsp salt, and 1/2 tsp black pepper. Mix everything thoroughly until well combined. The mixture should be relatively firm and hold its shape.2 tbsp All-purpose Flour , 1 tbsp Baking Powder, 1 tbsp Salt, 1/2 tbsp Black Pepper
- Inline Ingredients: All-purpose flour, baking powder, salt, black pepper.
- Note: If the mixture feels too wet, you can add another tablespoon of flour.
- Heat the Oil: Pour 3-4 cups vegetable oil into a deep pot or Dutch oven. Heat the oil over medium-high heat until it reaches about 350-375°F (175-190°C). If you don't have a thermometer, drop a tiny bit of the cassava mixture into the oil; it should sizzle immediately and float to the top.3-4 cups Vegetable Oil
- Inline Ingredient: Vegetable oil.
- Fry the Fritters: Carefully drop spoonfuls of the cassava mixture into the hot oil. Do not overcrowd the pot; fry in batches to maintain oil temperature and ensure even cooking.
- Inline Ingredient: Cassava mixture.
- Cook Until Golden: Fry the fritters for about 3-5 minutes per side, or until they are golden brown and crispy. Use a slotted spoon or spider to turn them occasionally.
- Inline Ingredient: Fritters.
- Drain and Serve: Once cooked, remove the fritters from the oil and place them on a platter lined with paper towels to drain excess oil.
- Inline Ingredient: Cooked fritters.
- Enjoy: Serve your Accra Cassava hot, often with a spicy dipping sauce like Shito or a simple chili sauce.
Notes
- Cassava Variety: Ensure you are using sweet cassava for this recipe. Bitter cassava needs extensive processing to remove toxic compounds. Most cassava sold in regular grocery stores is sweet cassava.
- Spice Level: Adjust the amount of Scotch Bonnet pepper to your preference. For a milder flavor, omit it or use a less potent chili.
- Crispiness Tip: Squeezing out as much liquid from the grated cassava as possible is the key to achieving crispy fritters.
- Batch Frying: Do not overcrowd the pot when frying, as this will lower the oil temperature and result in greasy fritters.
- Serving Suggestion: Accra Cassava is delicious on its own but even better with a side of hot pepper sauce, like Ghanaian Shito, or a simple lime and chili dipping sauce.
Nutrition
Calories: 349kcal
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