Cassava egg balls are pan fried until crispy golden brown on the outside and lusciously creamy at the core. Enjoy them as an anytime snack with your favorite dipping sauce like mango sour and a refreshing beverage.
Course Snack
Cuisine Caribbean/Gluten Free, Guyanese
Keyword cassava egg ball, cassava egg ball guyanese style, cassava egg ball recipe, cassava egg balls, cassava egg balls recipe, egg ball ingredients, guyanese cassava egg ball, how to fry cassava balls, how to make cassava egg ball, how to make fried cassava balls, how to make guyanese cassava egg balls
Cook Time 45 minutesminutes
Servings 6
Calories 1320kcal
Equipment
Small Sauce Pan/Instant Pot
Fork/Potato Masher
Medium Sized Mixing Bowl
Plate
Frying Pan
Ingredients
1 1/2lbsof cassavapeeled and cut into 2 inch pieces or you can use frozen cassava
Enough water for boiling the cassava
1 1/2teaspoonsof salt
6hard boiled eggs8 minute eggs are perfect here
2eggsuncooked, for the egg wash
1cupof cassava flourcan use All Purpose flour
1teaspoongranulated garlicto season the flour
4clovesof garlicgrated
3green onionsthinly sliced
3-4cupsof oil suitable for fryingsunflower, grapeseed, canola, peanut
Instructions
Cook the Cassava
Stove top:
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
Instant Pot
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 1/2 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