Spicy Nigerian Gluten-Free Coconut and Cassava Fritters

Allergens

Eggs, Coconut

Ingredients

• 3 cups grated cassava
• 1 cup shredded coconut, unsweetened
• 1 egg, large
• 2 tablespoons ground crayfish
• 1 teaspoon ground chili pepper
• Salt to taste
• Vegetable oil for frying

Instructions

1. In a large mixing bowl, combine the grated cassava and shredded coconut.
2. Add the egg, ground crayfish, ground chili pepper, and salt. Mix well until all ingredients are evenly distributed.
3. Heat about 2 inches of vegetable oil in a deep frying pan over medium heat until it reaches 350°F (175°C).
4. Using your hands or a cookie scoop, form small balls from the cassava and coconut mixture, then carefully drop them into the hot oil. Fry until golden brown on all sides, turning occasionally for even cooking.
5. Remove fried fritters with a slotted spoon and place them on a paper towel lined plate to drain excess oil.

Chef’s Insight

For an extra kick, add finely chopped scotch bonnet peppers to the mixture.

Notes

For a different texture, try using sweet potatoes instead of cassava.