Quick and Easy Snacks… Cassava Egg Ball

Cassava Egg Ball

So Easter is over and you bought trays of eggs to color, dye and hide for your Easter egg hunt, but you didn’t quite use all of the eggs. What to do with those left over eggs? Make some egg balls of course!!!

Egg ball is a delicious Guyanese street food. It’s similar to scotch eggs, in that it is boiled eggs wrapped and deep fried. Only difference is that it is not wrapped in meat, it is wrapped in Cassava (yuca), instead. And it is eaten with mango sour!!!

I don’t make these often because it is difficult to get good cassava where I live, but when I do, they don’t stick around for too long.

Peel and chop 1 lb cassava into 2 inch pieces. Place in a small saucepan, add about 1 tsp salt and cover with water. Bring to a boil on medium heat. Boil until cassava is soft and can be easily crushed with a fork.

Peel and chop 1 lb cassava into 2 inch pieces.
Place in a small saucepan, add about 1 tsp salt and cover with water.
Bring to a boil on medium heat.
Boil until cassava is soft and can be easily crushed with a fork.

While the cassava is boiling. Hard boil 6 eggs. Put the eggs in a small pot, cover with water, bring to a boil on high heat. Boil for 10 minutes. Then transfer to a bowl with iced water. When eggs are completely cool, remove shells.

Cassava Egg Balls

Once the cassava cooks. Remove from the water and crush.Before crushing remove the "vein" of the cassava.

Once the cassava cooks. Remove from the water and crush.
Before crushing remove the “vein” of the cassava.

Season the egg balls with a pinch of fresh ground black pepper, about 1 tsp granulated garlic and a handful of chopped scallions.

Season the egg balls with a pinch of fresh ground black pepper, about 1 tsp granulated garlic and a handful of chopped green onions.

Making the egg balls:1. Take about a 1/4 cup of the mashed cassava, then roll it into a ball.2. Flatten the ball.3. Place the boiled egg in the center of the ball.4, 5 & 6 Cover the egg with the egg ball.

Making the egg balls:
1. Take about a 1/4 cup of the mashed cassava, then roll it into a ball.
2. Flatten the ball.
3. Place the boiled egg in the center of the ball.
4, 5 & 6 Cover the egg with the egg ball.

Before Frying…

Simple Egg Wash:Add 1 beaten egg to a small plate and about 1 cup flour to another plate.

Simple Egg Wash:
Add 1 beaten egg to a small plate and about 1 cup flour to another plate.

First coat egg ball in beaten egg, then cover with flour.

First coat egg ball in beaten egg, then cover with flour.

Frying up these bad boys…

Add about 3 to 4 cups of oil to a saucepan. Enough to cup about 1/2 way up the egg balls. Heat the oil on medium heat to about 300 degrees F. It should be hot but not smoking.Add the coated egg ball to the oil and cook for about 2 minutes on each side or until golden brown.Remove from oil and drain the excess oil by placing egg ball on a paper towel.

Add about 3 to 4 cups of oil to a saucepan. Enough to come about 1/2 way up the egg balls.
Heat the oil on medium heat to about 300 degrees F. It should be hot but not smoking.
Add the coated egg ball to the oil and cook for about 2 minutes on each side or until golden brown.
Remove from oil and drain the excess oil by placing egg ball on a paper towel.

Cassava Egg Balls (makes about 6 egg balls)

Ingredients:
1 lb cassava (yuca),
6 eggs and 1 for frying
1 cup flour
1 tsp salt
1 tsp granulated garlic
4 to 5 heads of green onions, finely chopped
pinch of fresh ground black pepper
3 to 4 cups oil for frying.

Directions:
Peel cassava and cut into 2 inch pieces. Place in a small sauce pan, cover with water and add salt. Bring to a boil on high heat. Boil for about 15 minutes or until the cassava is soft and can be easily crushed with a fork. Place 6 eggs in a small saucepan and cover with water. Bring to a boil. Boil for 10 minutes. Then transfer to a bowl of iced cold water. When eggs are completely cool, remove shells. Once the cassava boils, remove from the water. Then remove the “vein” from the center of cassava. Crush the cassava with a potato masher or fork. Season cassava with granulated garlic, black pepper and green onions.

Making the cassava balls:
Take about 1/4 cup of the mashed cassava and form into a ball. Flatten the ball, then add 1 boiled egg. Cover the egg with the cassava and roll into a ball. Whisk the remaining egg and pour into a small plate. Add 1 cup of flour to another plate. Coat cassava ball with eggs, then with flour. Fry in hot oil, until golden brown. Remove from oil and drain excess oil on a paper towel. Enjoy with some Guyanese pepper sauce or sour.

Tips and Ramblings:
1. Most of the time making this dish is used for boiling the cassava, which can be less that 15 minutes, or up to 30 minutes, depending on the cassava.
2. If you don’t have cassava you can substitute cassava for potatoes.
3. I only made 4 egg balls when I made these and used the remaining cassava to make cassava balls.

Happy Cooking!

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