Beignets de Manioc (Cassava Fritters) is a traditional Cameroonian recipe for a classic accompaniment of boiled cassava bound with eggs that's fried as patties before serving. The full recipe is presented here and I hope you enjoy this classic Cameroonian version of: Cassava Fritters (Beignets de Manioc).
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Ingredients:
2 fresh cassava tubers
1 egg
oil for frying
salt or sugar, to taste
Method:
Peel the cassava, cut into cubes then cook in a pan of lightly-salted boiling water for about 30 minutes.
After this time take the pan off the heat and set aside to cool. Drain the cassava and remove the woody cores then mash the flesh with a pestle or a rolling pin.
When you have a smooth and lump-free paste add the egg to bind. Work the dough until firm then turn onto a floured work surface and roll out to about 1cm thick.
Cut the dough into small, rectangular, cakes. Heat oil to a depth of about 1cm in a deep frying pan. Add the cassava fritters and fry until cooke through and golden brown on both sides.
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