Cookbook:Accra Cassava (Cameroonian Cassava Fritters)
|Accra Cassava (Cameroonian Cassava Fritters)|
Accra cassava is a popular cassava fritter eaten in Cameroon. It can be eaten as breakfast, lunch, or dinner and is best enjoyed fresh.
- 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.
- Mash the bananas well using a fork, masher, or food processor.
- 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.
- Use your palms to roll about 2 tablespoons of the mixture into bite-size balls.
- 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.
- Place the cassava balls gently into the hot oil and fry until golden brown. Do not overcrowd the pan—work in batches as necessary.
- Remove the fritters from the hot oil, drain, and serve fresh.