Cassava Egg Ball (Edit recipe)

Cassava Egg Ball is one of my favorite childhood snacks. I am so grateful that I can now share this with my children. A delicious creamy 8 minute egg, wrapped in cassava and deep fried, who can say no to that. I make my cassava egg balls gluten free by using cassava flour instead of all purpose flour.

30 minutes to 45 minutes

Difficulty:

Advanced

Show nutritional information

This is our estimate based on online research.
Calories:	1241
Fat:	112 g
Carbohydrates:	56 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	535 mg
Fiber:	2 g
Sugars:	0 g
Calculated per serving.

by Althea Brown

View original recipe

Serves: 6

Ingredients

1.5 lb Yuca (Cassava), peeled and cut into 2-inch pieces (or you can use frozen cassava)
Water, (enough to boil the cassava)
1.5 tsp Salt
6 Eggs, hard boiled and peeled (eggs boiled for 8 minutes are perfect here)
2 Eggs, uncooked (for the egg wash)
1 cup Cassava Flour, (can use all purpose flour)
1 tsp Granulated Garlic, (to season the flour)
3 Green Onion (Scallion), thinly sliced
3-4 cups Canola Oil, (or oil suitable for frying, like sunflower, grapeseed, or peanut)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook the Cassava (Stove top)

Place cassava in a small sauce pan, add 1 teaspoon of salt and cover with enough water for boiling.
Bring to a boil on high heat.
Continue to boil for about 15 minutes or until the cassava is soft and can be easily crushed with a fork, then remove from liquids and set aside.

Cook the Cassava (Instant Pot)

Place cassava, 3 cups of water and 1 teaspoon of salt in the instant pot.
Seal and pressure cook on high for 8 minutes.
Release the pressure and remove cassava from the liquid and set aside.

Prepare the Cassava

Remove the "vein" (fibrous center of the cassava) from the cassava.
Then crush the cassava with a potato masher or fork until smooth and is lump free as possible.
Next add the grated garlic, a pinch of salt, pinch of black pepper and green onions to the crushed cassava.

Form the Cassava Balls

Cover the palm of your hands with some cooking oil, then add about ½ cup of mashed and seasoned cassava to the center of your palm, roll the cassava into a ball, then flatten to form a disk.
Add a hard boiled egg to the center of the cassava disk then cover the egg completely with the cassava.
Continue steps 4 to 5 until all 6 eggs are covered with the cassava.
Next in a medium sized bowl whisk together the two uncooked eggs to make an egg wash.
Season the eggs with a pinch of salt and 1 teaspoon of granulated garlic.
Place the cassava flour or all purpose flour if you are using in a plate and set up a work station that allows you to coat the cassava balls in flour then in the egg wash before frying

Fry the Cassava Egg Ball (Shallow Fry)

When you are ready to cook the egg balls, bring 3-4 cups of oil up to temperature in a large frying pan or sauce pan suitable for frying on medium-high heat (aim for a temp of 350 °F).
When oil is hot add the cassava egg balls and fry until golden brown, turning for even cooking. Note that the oil should come half way up the egg ball and not cover it completely.
Remove from the oil and place on a plate or bowl lined with paper towel.
Let cool for about 5 minutes and then enjoy with some mango sour.

Notes

I love to use an 8 minute boiled egg for cassava egg balls. This way they don't over cook when shallow frying. // Don't deep fry your egg balls so that they are completely submerged in the oil. The cassava will suck up all of the oil and become very soggy. // Best condiments for the Cassava Egg Ball include Mango Sour, Guyanese Pepper Sauce, and Saucy Lips Ghost Pepper Tamarind.