Updated August 5, 2015
Asian-inspired fritters so moist, fluffy and delicious you would definitely want to keep with your recipe collection.
Hello! I hope you are having a great summer. It has been a very hectic summer for me. I have so many appointments and adventures coming up. But before I get busy again, I want to take advantage while I have the time by sharing one of the many new recipes I came up with.
I made some Cassava cupcakes, which I will be sharing in my future post, and I have about a cup of leftover cassava, so I thought of this recipe. These fritters are like marshmallows, especially while you cook them. They’re very soft then become dense as they cool. My children and I really love them.
The thing I like about these fritters is the fact that they’re still moist the next day. Just place any leftovers (if there’s any) in a sealed tight container. Heat them up in the microwave for 10-15 seconds or so and you have a delicious snack.
Also, you don’t have to go through a lot of trouble making them. And, since they’re made with cassava, you are not just consuming flour and sugar, but also fiber. Cassava is low in carbohydrates. So, if you have any leftover grated cassava, try making this recipe. You definitely won’t regret it. One fritter is not enough. You would definitely want seconds and more. They’re great anytime with tea or your favorite drink. A must try.
- 1 1/2 cups organic all-purpose flour, sifted
- 3/4 cup thawed lightly packed grated cassava (Yucca), available at Asian stores
- 1 teaspoon baking powder
- 1 teaspoon Madagascar vanilla bean paste
- 1 can (12 oz.) Evaporated milk or 12 oz. well-shaken coconut milk or 1/2 of each milk or any kind of milk you prefer ( I used Evaporated milk)
- 1 organic egg
- 2 pinches of kosher salt
- 1/2 cup firmly packed organic light brown or white sugar( see notes)
- 1/4 cup finely shredded unsweetened coconut (optional)
- oil for frying
- sugar for coating
- Read important notes to prevent mishaps.
- Line a plate with a paper towel; set aside.
- In a large bowl, mix flour, baking powder, coconut, salt and sugar; set aside.
- In a separate bowl, using a wire whisk, lightly scramble the egg, then add the vanilla bean paste, coconut or Evaporated milk, and cassava. Mix well.
- Add the egg mixture to the flour mixture. Mix until well-combined.
- Heat oil in a medium sauce pan.
- Slowly drop a spoonful in small batches into hot oil.
- Fry until golden brown on both sides. (See notes)
- Remove and place on a plate lined with paper towel just long enough to drain excess oil, then immediately place in a bowl with sugar (you would want to do this so the sugar will stick) and turn in to coat. You can also sprinkle them with powdered sugar.
- The Evaporated milk should be 1 can not 1 cup. Changes has been made and updated as of 8/5/2015.
- The batter is somewhat thin, so cooking oil should be just deep enough to cover the fritters to get the same result. Make sure the oil is hot enough before dropping the batter.
- Hold the spoon handle straight down when dropping the batter in hot oil if you want the fritters to look more like donuts.
- These fritters are best cook in medium-low heat because the cassava requires a bit longer to cook. Adjust accordingly.
- These fritters are very soft while you cook them. You will need to use a slotted spatula to turn or flip them to the other side.
- If you want a more packed fritters, add the coconut. These fritters are great either way.
- I used both brown and white sugar and they’re delicious either way.
- Make sure you keep the leftovers in tightly sealed container for even better-tasting doughnuts the following day.
- Don’t place the fritters in a container while still warm. The sugar will melt and you will end up with wet fritters.
- I tried making this recipe with coconut milk, but it tasted so rich, so it’s entirely up to you if you want to use coconut milk.
To give you an idea, here’s the brand of brown sugar and grated cassava I used in this recipe.
There you have it. If you like this recipe, don’t forget to Subscribe or Follow to get the latest original recipes. Please be kind and considerate. Mention my blog or provide a link back if you plan to use/adapt this or any of my recipes. Thank you for stopping by. Enjoy the remaining days of summer. God bless you.
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