Crispy Cassava Cakes - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Crispy Cassava Cakes

Makes 24 Bite Size Hors D'Oeuvres



    Determined Triathlete Never Lost Hope
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    NEW YORK - FEBRUARY 01: A culinary student rushes through the kitchen with greens during a class for aspiring professional chefs at The Institute of Culinary Education in New York City February 1, 2007 in New York City. A boom in all things food, including the popularity of television chefs and cooking shows, is increasing demand for cooking classes for amateurs and aspiring professionals alike. Brian Aronowitz, who works at ICE, says that enrollment for all classes is up, and that the famous cooking school is 24 hour a day facility, with classes, cooking shows, and clean up going on around the clock. "Cooking is the new post-grad type of career," Aronowitz says. (Photo by Chris Hondros/Getty Images)

    1 ½ Cups Shredded Cassava Root (sometimes called yucca, or manioca)
    1/2 Cup Mayonnaise
    1 tsp. Lime Zest
    1 tsp. Orange Zest
    1 tsp. Lime Juice
    1 tsp. Orange Juice
    2 tsp. Cilantro-finely chopped
    To Taste Hot Sauce
    To Taste Fine Sea Salt and Black Pepper
    As Needed Vegetable Oil (canola best) for frying, Cilantro Sprigs for Garnish

    Squeeze the extra water out of the shredded cassava by placing about ¾ of a cup of the cassava in a potato ricer and squeeze down hard. Or do it in tennis ball size batches with your hands. The best way is to just put about 1 tbsp at a time in a lime juicer and squeeze out the water. (This will also form nicely shaped cakes also.) If not using the lime juicer, form the cassava into cakes using about 1 tablespoon for each one. Press firmly so they stay together.

    Make citrus mayo by whisking together the mayonnaise, lime juice and zest, orange juice and zest, and cilantro…seasoning to taste with salt, black pepper and hot sauce. Reserve.

    Heat a fry pan with the vegetable oil about ½” in depth. Heat until about 350 degrees f. or do a test and place a cassava cake in and you should have a medium sizzle. Fry about 4 or more at a time (depending on your pan size). Keep the cakes sizzling, if the oil temperature gets too low they will get soggy and absorb oil. Flip over once the first side is golden brown, repeat. Drain on a rack or paper towels. Season to taste with fine sea salt. To serve, place a small dallop of the citrus mayo on each and enjoy!