Ingredients with Measurements:
- 2 cups cassava, peeled and grated
- 1/2 cup all-purpose flour
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 eggs, beaten
- 1/4 cup milk
- 1/4 cup chopped parsley
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- Salt and pepper to taste
- Oil for frying
Special equipment needed:
- Deep fryer or heavy-bottomed pot
- Slotted spoon
- Baking sheet lined with paper towels
Step-by-step instructions:
1. In a large bowl, combine the grated cassava, flour, breadcrumbs, Parmesan cheese, parsley, onion, garlic, salt, and pepper. Mix well.
2. In a separate bowl, whisk together the beaten eggs and milk.
3. Using your hands, shape the cassava mixture into small croquettes.
4. Dip each croquette into the egg mixture, then roll in breadcrumbs to coat.
5. Heat the oil in a deep fryer or heavy-bottomed pot to 350°F.
6. Fry the croquettes in batches until golden brown, about 3-4 minutes per batch.
7. Use a slotted spoon to remove the croquettes from the oil and place them on the baking sheet lined with paper towels to drain excess oil.
8. Serve hot with your favorite dipping sauce.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Oil temperature: 350°F
Serving size:
- This recipe makes about 20 croquettes, serving size is 4 croquettes per person.
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 28g
- Protein: 8g
Substitutions for ingredients:
- Instead of cassava, you can use yucca or taro root.
- Instead of all-purpose flour, you can use gluten-free flour or cornstarch.
- Instead of breadcrumbs, you can use crushed crackers or panko.
- Instead of Parmesan cheese, you can use any grated hard cheese.
Variations:
- Add chopped ham or bacon to the cassava mixture for a meatier version.
- Add chopped jalapeños or chili flakes for a spicy kick.
- Add grated carrots or zucchini for a veggie-packed version.
Tips and tricks:
- Make sure to squeeze out any excess moisture from the grated cassava before mixing it with the other ingredients.
- Use a cookie scoop or spoon to shape the croquettes evenly.
- Fry the croquettes in small batches to avoid overcrowding the pot and lowering the oil temperature.
- Serve the croquettes immediately after frying for the best texture and flavor.
Storage instructions:
- Store any leftover croquettes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the croquettes, place them in a preheated oven at 375°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the croquettes on a platter with a variety of dipping sauces.
- Garnish with chopped parsley or cilantro.
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
- Pair with a cold beer or a crisp white wine.
Suggested side dishes:
- Green salad with vinaigrette dressing
- Roasted sweet potatoes
- Grilled asparagus
Troubleshooting advice:
- If the croquettes are falling apart during frying, add more breadcrumbs or flour to the mixture to help bind it together.
- If the croquettes are too dry, add a little more milk to the egg mixture.
Food safety advice:
- Make sure to cook the croquettes to an internal temperature of 165°F to ensure they are safe to eat.
- Always wash your hands and cooking surfaces before and after handling raw cassava.
Food history:
- Cassava is a starchy root vegetable that is native to South America and has been a staple food in many cultures for centuries.
Flavor profiles:
- Cassava croquettes have a crispy exterior and a soft, creamy interior with a mild, nutty flavor.
Serving suggestions:
- Serve as an appetizer or snack, or as a side dish to a main meal.
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