Making a dessert using a root vegetable might sound crazy and not appealing by any shape or form, but it is true, we in Venezuela make desserts using root vegetables like Cassava, Ñame and others not found in Europe.
Are they good? Yes! Absolutely they are good and these Fried Cassava Balls come with a super decadent, rich and creamy Dark Salted Caramel Sauce made of dark sugar cane that has a deeper richer flavour that’s simply to die for.
Inside they are soft, outside they are crispy and on top you have a drizzle of this dark rich salted caramel sauce, the perfect combination of sweet and savoury in one single ball. And you can dip them in the caramel sauce, drizzle them, smoother them, or simply eat them without, but believe me once you try them together one will not be enough.
Another good thing about these Fried Cassava Balls is that they are 100% gluten free, and you can also make them vegan by swapping the milk cheese for a vegan substitute, so all and all, they care perfect for when catering for different dietary requirements.
EQUIPMENT NEEDED FOR THIS RECIPE
(and I’m using my trusted Kenwood Food Processor that’s cheap and cheerful and does the job)
1 measuring jug
1 wooden spoon
1 deep frying pan
PRINT THE RECIPE
Soft inside, crispy outside and topped with a drizzle of dark rich salted caramel sauce, the perfect combination of sweet and savoury in one single ball. 100% gluten free and you can make them vegan too by swapping the dairies for vegan substitutes.
- 500 gr Cassava
- 100 gr Feta like cheese
- 1 cup Dark sugar cane or Moscavado sugar
- 6 tsp Water
- 1 cup Double cream
- 1 tsp Vanilla extract
- Vegetable oil for frying
- 1 tsp Sea salt
Boil the peeled cassava until is very very soft, almost to the point of dissolving. This can take 20 to 25 or more depending on the cassava. Once boiled place in a bowl leave to cool down.
In the meantime, put the sugar cane and water in a pot at medium temperature and leave to melt. Keep an eye because this will happen very quickly.
Once the sugar is boiling remove from the heat and add the cream mixing continuously. Add the vanilla extract and sea salt and mix well. Add the caramel sauce in a glass jar with lid.
Once the cassava is cold remove the central vein from each piece should it have it (see video). Place a handful of cassava at the time into the food processor and blend until is come into a ball inside the processor. Repeat the process for all the cassava.
With all cassava processed add the grated cheese and kneed until well combined. This is a very sticky dough.
Make all the balls (as big or small as you like) and deep fry them in the hot vegetable oil until they are golden brown, approx 8 to 10 minutes.
Once done, drizzle, smoother or dip them in the caramel sauce and serve!
MAKE FRIED CASSAVA BALLS VEGAN
If you’re vegan these balls are very easy to make them vegan too, just swap the cheese and double cream for a vegan substitute and they will be as delicious as the non-vegan ones.
One time I made the caramel sauce using coconut milk instead of double cream and it was delicious! The coconut milk really gives it another dimension.
MAKE FRIED CASSAVA BALLS IN ADVANCE
These fried cassava balls can easily be made in advance, simply make the balls and leave them in the fridge covered for up to 3 days, then fry when you need them.
Be aware that sometimes cassava can oxidise a little bit, much like potato, making the balls slightly grey, they are still perfectly eatable just not completely white. And I say sometimes because it really depends on the quality of the cassava, unfortunately there is no way of knowing if the cassava has one quality or another. Cassava is one of those vegetables that the only way to know its quality is by cooking it.
BOILING CASSAVA AND IT NEVER GOES SOFT
There are different types of cassava quality, not types of cassava, but quality of the cassava at such. What I mean is, when you boil cassava you might find some pieces that go super soft and some that don’t go soft at all even if you boil it for 10 hours, this means that in the bag there were two quality of the same vegetable.
They are both perfectly eatable jut that probably the hard piece will be too difficult to eat and you mind end throwing it away.
FRIED CASSAVA BALLS – CLASSIC VENEZUELAN FOOD
Classic Venezuelan foods have unique flavour combinations because of its many influences that makes it a classic creole cuisine. One of the key features of Venezuelan cuisine is the combination of sweet and savoury flavours in any single dish, and these Fried Cassava Balls with Salted Caramel Sauce is a true proof of this.
Traditionally these balls are served with a simple caramel sauce, but I wanted to give it a 2018 umphhh in the form of a sugar cane salted caramel sauce that works incredibly well with the savoury flavour of the balls. So flavour wise it respects the traditional flavours yet it has a modern twist.
NEVER TRIED CASSAVA BEFORE
Cassava is a root vegetable kind of similar to a potato in the sense that is starchy and you can do many many things with it, hence even a dessert! Is pretty easy to cook and if you get the already peeled frozen one like I do using it is even easier.
I really encourage you to try it is very delicious, healthy and filling so you don’t need to eat that much to feel full. Here is another recipe using cassava that is a great introductory recipe if you’re starting to get acquaintance with this amazing ingredient.
These chips are 100% times crispier than any potato chip and can be eaten like any potato chip too. I don’t know anyone that have tried them and has not like them so definitely give it a try.
In the recipe and video I explain how to cook them step-by-step so you won’t feel lost as to where to start.
I hope you guys like this recipe, I really encourage you to make this Fried Cassava Balls with Salt Caramel Sauce because they are truly delicious and don’t get put off because they are made with Cassava.
If you want to see a specific recipe leave your comment below, and if you make this recipe rate it and comment.
See you next time with another delicious easy recipe
HAPPY COOKING! 🙂