Crispy Creamy Cassava Bites
Golden on the outside, melt-in-your-mouth soft on the inside — these cassava bites are the ultimate crowd-pleasing snack or side dish. A quick freeze before frying is the secret to keeping their shape and achieving that irresistible crunch. Perfect for parties, game nights, or anytime you crave something comforting.
🛒 Ingredients
96 servings
- 1 kg (2.2 lbs) peeled cassava, washed and cut into chunks
- 2 packets (9 g each) of powdered broth (chicken, vegetable, or beef)
- Vegetable oil for deep frying
- Oil or olive oil to grease the pan
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Directions
- 1
Place cassava chunks in a pressure cooker and cover with cold water.
- 2
Cook under pressure until completely tender, about 15–20 minutes after full pressure is reached.
- 3
Drain, remove the fibrous central cord, and mash the cassava while still hot until smooth.
- 4
Stir in both broth packets and mix until evenly combined.
- 5
Spread the mixture into a greased baking dish (30 x 20 cm / 12 x 8 in), pressing down firmly with your hands to form a compact, even layer.
- 6
Freeze for 20 minutes.
- 7
Remove from the freezer and score into bite-sized pieces with a knife (yields about 96 pieces).
- 8
Return to the freezer for another 20 minutes to firm up completely.
- 9
Fry in batches in very hot oil until golden and crispy on all sides.
- 10
Serve immediately. Unfried pieces can be kept frozen in an airtight container for later use.
💡 Chef's Tip
The double freeze is essential — don't skip it! It ensures the bites hold their shape during frying. Try adding garlic powder, paprika, or fresh herbs to the mash for extra flavour.
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