Vegan Mandioca (Cassava) Fritters

Ingredients

• 1 lb Cassava (Mandioca)
• 1/2 medium Onion
• 2 cloves Garlic
• 2 tbsp Chopped Cilantro
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1/2 cup Vegetable Oil

Instructions

1. 1Carefully peel the 1 lb of cassava. Place the peeled cassava in a large heavy-bottomed pot and cover it with cold water. Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer for 20-25 minutes, or until the cassava is very tender and easily pierced with a fork.
2. 2Carefully drain the cooked cassava and transfer it to a large mixing bowl. Allow the cassava to cool for 5-10 minutes, then mash it thoroughly with a potato masher or fork until smooth, with no large lumps remaining.
3. 3Finely chop the 1/2 medium onion into very small pieces, about 1/8-inch (3mm), and mince the 2 cloves of garlic very finely.
4. 4To the bowl with the mashed cassava, add the finely chopped 1/2 medium onion, the minced 2 cloves of garlic, the 2 tbsp of chopped cilantro, the 1 tsp of salt, and the 1/2 tsp of black pepper. Mix all ingredients thoroughly with your hands until well combined.
5. 5Take about 2 tablespoons of the mixture and gently form it into a small, flat patty, about 2 inches (5 cm) in diameter and 1/2 inch (1.25 cm) thick. Repeat with the remaining mixture until all fritters are formed.
6. 6Pour the 1/2 cup of vegetable oil into a 10-inch (25 cm) skillet or a similar-sized heavy-bottomed pan. Heat the oil over medium heat (approximately 325-350°F or 160-175°C) for 3-5 minutes, until it shimmers slightly and a small piece of the cassava mixture sizzles gently when dropped in.
7. 7Carefully place 3-4 fritters into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, until each fritter is deeply golden brown and crispy. Use tongs or a spatula to gently flip them.
8. 8Once golden brown, remove the fritters from the pan with tongs and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining fritters and serve immediately.

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