Cassava Balls

Peel the cassava, rinse it thoroughly under cold water, and grate it finely using a box grater or food processor. Squeeze out any excess moisture from the grated cassava using a clean kitchen cloth or cheesecloth.

Peel and finely dice the medium-sized onion into small, uniform pieces.

In a large mixing bowl, combine the drained grated cassava, diced onion, and egg. Mix thoroughly until all ingredients are evenly incorporated and a cohesive mixture forms.

Season the mixture with salt and pepper to taste, then mix again to distribute the seasoning evenly.

Using clean hands, scoop a portion of the mixture and roll it firmly between your palms to form compact balls approximately 1.5 to 2 inches in diameter. Repeat until all of the mixture has been shaped.

Pour enough cooking oil into a deep skillet or saucepan to submerge the balls halfway, and heat the oil over medium-high heat until it reaches approximately 350°F (175°C).

Carefully lower the cassava balls into the hot oil in batches, avoiding overcrowding, and fry them for 4 to 5 minutes per side until they develop a deep golden-brown, crispy exterior.

Remove the cassava balls from the oil using a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil. Serve warm.