These cassava fritters are very traditional in Venezuela during Easter. My grandmother used to make them and they were delicious. The salty combination of cassava and cheese and the sweetness of molasses make them really irresistible. They are generally served as a snack, in the middle of the afternoon, accompanied by a coffee with milk. Prepare them! But make sure you do enough because everyone will want to repeat.
- one lb cassava, peeled, cooked and deveined
- one cup white hard cheese for frying, cut into pieces
- one egg
- one tablespoon Gold Medal ™ multipurpose wheat flour
- one pinch of salt
- Oil for frying
- two paper cups (panela), lined
- 1/2 Cup of water
- 4 cloves
1. In a food processor, place the cassava, cheese, egg, flour, and salt. Process until everything is well incorporated and you have a homogeneous mass.
2. In a deep pot, add the oil over medium heat and let it heat until it reaches a temperature of 350ºF
3. Moisten your hands with a little oil and form balls of equal size with the cassava dough.
4. Fry the fritters 4 by 4 until golden. Remove carefully and place on kitchen paper to absorb excess oil.
5. Serve hot bathed in paper-backed molasses.
6. To make the molasses, place all the ingredients in a small saucepan over medium-high heat and cook for 8-10 minutes until the molasses are golden in color and until the drops fall slowly from a wooden spoon. Strain and reserve.