Cassava Banana Fritters

Introduction

These fritters depend on one key step: squeeze the grated cassava until it is very dry, or the mixture will not hold and the oil will not stay clean. The ripe bananas add sweetness and help bind the cassava into firm balls with a crisp outside and dense center. You can serve them hot as a snack, breakfast side, or party food.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Servings: 10

Ingredients

• 3 pounds grated cassava (can be frozen and thawed)
• 4 large, overly ripe bananas (optional)
• 1 teaspoon or more of salt
• A good amount of vegetable oil

Instructions

1. Squeeze the grated cassava using a kitchen cloth or cheesecloth (like the one used for preparing homemade pap) to remove as much liquid as possible. The cassava should be very dry with little liquid.
2. Mash the bananas well using a fork, masher, or food processor.
3. Add the cassava and salt to the mashed banana in a medium sized bowl, and mix them together very well. The mixture should be firm enough that it can be rolled into balls.
4. Use your palms to roll about 2 tablespoons of the mixture into bite-size balls.
5. Heat the vegetable oil to 375 °F in a deep skillet or a saucepan. You can check the oil temperature by dropping in a 1-inch square of bread-it should take about 1 minute to brown.
6. Place the cassava balls gently into the hot oil and fry until golden brown. Do not overcrowd the pan-work in batches as necessary.
7. Remove the fritters from the hot oil, drain, and serve fresh.

Variations

• Leave out the 4 large, overly ripe bananas for a more savory fritter with a firmer, less sweet interior.
• Increase the 1 teaspoon or more of salt slightly if you want the cassava flavor to come through more clearly and the sweetness from the bananas to feel less pronounced.
• Roll the mixture into smaller 1-tablespoon balls instead of 2 tablespoons if you want more crust and a faster frying time.
• Flatten the rolled balls slightly before frying if you want thinner fritters with more crisp edges and a less dense center.
• Use thawed frozen grated cassava in place of fresh if that is what you have; the result is similar as long as you squeeze out as much liquid as possible.

Tips for Success

• Squeeze the grated cassava until it feels dry and crumbly, not wet or pasty; excess liquid is the main reason fritters break apart.
• After mixing the cassava, banana, and salt, test one ball in your hand; if it does not hold its shape, work the mixture more before frying.
• Fry until the outside is evenly golden brown, not just pale yellow, so the center has time to heat through.

Storage and Reheating

These are best the day you fry them, but you can keep leftovers. Let them cool completely, then store them in an airtight container in the fridge for up to 3 days.

For longer storage, freeze the cooled fritters in a single layer until solid, then transfer them to a freezer bag or airtight container for up to 2 months.

To reheat, use a 375 °F oven or air fryer for 8 to 10 minutes until hot and re-crisped. A microwave works for 30 to 60 seconds, but the exterior will soften.

FAQ

Can you make these without the bananas?

Yes. The fritters will be less sweet and a bit denser, but the recipe still works since the bananas are optional.

Can you use frozen grated cassava?

Why are the fritters falling apart in the oil?

The cassava is usually too wet, or the oil is not hot enough. Dry cassava and steady frying temperature are what keep the balls intact.

Can you shape the fritters ahead of time?

Yes. Roll the mixture into balls, cover, and refrigerate for up to 24 hours before frying.