Cassava Egg Ball is one of my favorite childhood snacks. I am so grateful that I can now share this with my children. A delicious creamy 8 minute egg, wrapped in cassava and deep fried, who can say no to that. I make my cassava egg balls gluten free by using cassava flour instead of all purpose flour. I have a non celiac gluten sensitivity and so I avoid gluten in my diet as much as possible.
Step by Step Video Tutorial:
Tips for making the perfect Egg Ball:
- Don't over cook your eggs. Boil your eggs for 8 minutes for an almost hard boiled egg with a soft center. When you fry the egg ball, the egg will cook some more and it will be perfect. Most times the eggs yolks for egg balls have a green or grey ring, this is a natural reaction that happens when the egg yolks are over cooked
- Don't deep fry your egg balls so that they are completely submerged in the oil. The cassava will suck up all of the oil and become very soggy
- Make all the egg balls, then dip all of them in the flour, then egg and set aside before cooking. This way when you are ready to fry they get added to the oil at the same time. This helps for even cooking and makes the frying process manageable
- Crush your cassava by hand (with a fork or potato masher). I once added my cassava to my food processor and the starch activated and it became very gummy
Best condiments for Cassava Egg Ball
Mango Sour: This is the ultimate Guyanese condiment for snacks, especially street food. Stewed mangoes with aromatics, spices and a bit of heat. Get the recipe here.
Guyanese pepper sauce: This hot and spicy sauce adds a lot of heat and flavor to the cassava egg ball. Get the pepper sauce recipe here.
Saucy Lips Ghost Pepper Tamarind: I love Saucy Lips and the Ghost Pepper Tamarind is my favorite. Click my affiliate link here to check it out It tastes just like tamarind sour to me. Just add a pinch of roasted ground cumin (geera) and it is perfect. It works really well with any dish and I find myself pouring this over everything. I even added some to my pepper sauce. And most recently I added some to hot wings and it was delicious. This is not sponsored by the way (but I am an affiliate), I just really love sharing when I find new things, that I love. If you are in the US, try some today and enjoy some heat (from the ghost peppers) with a hint of tamarind flavor on all of your food.
Printable Recipe Card
Cassava Egg Ball
- 1 ½ lbs of cassava peeled and cut into 2 inch pieces or you can use frozen cassava
- Enough water for boiling the cassava
- 1 ½ teaspoons of salt
- 6 hard boiled eggs 8 minute eggs are perfect here
- 2 eggs uncooked, for the egg wash
- 1 cup of cassava flour can use All Purpose flour
- 1 teaspoon granulated garlic to season the flour
- 4 cloves of garlic grated
- 3 green onions thinly sliced
- 3-4 cups of oil suitable for frying sunflower, grapeseed, canola, peanut
Cook the Cassava
- Place cassava in a small sauce pan, add 1 teaspoon of salt and cover with enough water for boiling
- Bring to a boil on high heat
- Continue to boil for about 15 minutes or until the cassava is soft and can be easily crushed with a fork, then remove from liquids and set aside
- Place cassava, 3 cups of water and 1 teaspoon of salt in the instant pot
- Seal and pressure cook on high for 8 minutes
- Release the pressure and remove cassava from the liquid and set aside
Prepare the cassava
- Remove the "vein" (fibrous center of the cassava) from the cassava
- Then crush the cassava with a potato masher or fork until smooth and is lump free as possible
- Next add the grated garlic, a pinch of salt, pinch of black pepper and green onions to the crushed cassava
Form the Cassava balls
- Cover the palm of your hands with some cooking oil, then add about ½ cup of mashed and seasoned cassava to the center of your palm, roll the cassava into a ball, then flatten to form a disk
- Add a hard boiled egg to the center of the cassava disk then cover the egg completely with the cassava
- Continue steps 4 to 5 until all 6 eggs are covered with the cassava
- Next in a medium sized bowl whisk together the two uncooked eggs to make an egg wash
- Season the eggs with a pinch of salt and 1 teaspoon of granulated garlic
- Place the cassava flour or all purpose flour if you are using in a plate and set up a work station that allows you to coat the cassava balls in flour then in the egg wash before frying
Fry the cassava egg ball (shallow fry)
- When you are ready to cook the egg balls, bring 3-4 cups of oil up to temperature in a large frying pan or sauce pan suitable for frying on medium-high heat (aim for a temp of 350 °F)
- When oil is hot add the cassava egg balls and fry until golden brown, turning for even cooking. Note that the oil should come half way up the egg ball and not cover it completely.
- Remove from the oil and place on a plate or bowl lined with paper towel
- Let cool for about 5 minutes and then enjoy with some mango sour
- Watch the my step by step youtube video here.
- I love to use an 8 minute boiled egg for cassava egg balls. This way they don't over cook when deep frying.