Cassava Fritters with Spicy Dip (Gluten-Free)

Ingredients

• 2 medium Cassava
• 1/2 small Onion
• 1/4 tsp Salt
• 1/2 cup Vegetable Oil
• 1/4 small Scotch Bonnet Pepper
• 1 tsp Ginger

Instructions

1. 1Peel the 2 medium Cassava. Grate the peeled cassava using the small holes of a box grater. You should have about 3 cups of grated cassava.
2. 2Place the 3 cups of grated cassava in a clean kitchen towel or cheesecloth. Twist the towel tightly to squeeze out as much excess moisture as possible. This step is important for crispy fritters.
3. 3Finely chop the 1/2 small Onion. In a medium bowl, combine the squeezed grated cassava with the finely chopped 1/2 small Onion and the 1/4 tsp Salt. Mix everything together thoroughly with your hands or a spoon.
4. 4Pour the 1/2 cup Vegetable Oil into a 10-inch skillet. Place the skillet over medium heat, which is about 325°F (163°C). Let the oil heat up for about 3-5 minutes.
5. 5Shape the cassava mixture into small, flat patties, about 2 inches in diameter. Carefully place the patties into the hot 1/2 cup Vegetable Oil in the skillet. Do not overcrowd the skillet; fry in batches if necessary. Fry for about 4-6 minutes per side, until the fritters are golden brown and crispy.
6. 6Using a slotted spoon or tongs, carefully remove the cooked fritters from the skillet. Place the fritters on a plate lined with paper towels to absorb any extra oil. Repeat with any remaining cassava mixture.
7. 7While the fritters are draining, prepare the dip. Finely mince the 1/4 small Scotch Bonnet Pepper (wear gloves if sensitive) and the 1 tsp Ginger. In a small bowl, mix the minced Scotch Bonnet Pepper and 1 tsp Ginger with about 1 tablespoon of water to create a spicy paste. Add more water, 1 teaspoon at a time, until you reach your desired dipping consistency.
8. 8Serve the warm Cassava Fritters immediately with the spicy dip.

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