Tuesday, September 22, 2009

Cassava Fritters/Ketuk Ubi

I love everything cassava/tapioca/yucca/ubi kayu and have not had these fritters for quite awhile. I have refrained from buying the fresh cassava as they have become moldy and shrivered and that is the sign of a dead root. In Malaysia, the root has to be consumed as soon as it has been harvested so, it is a strange sight for me, seeing them for sale in the asian store's shelf. I am enlightened by the fact that these roots are treated with wax to prevent them from getting moldy and save to eat. Thanks Chan, for letting me know and allowing me to enjoy and making all the goodies that can be dished out from them.

2 cups cooked cassava
1 cup grated coconut - white only
1/2 cup sugar
a pinch of salt
Oil for frying
1/2 cup all-purpose flour
1/4 cup cornflour/cornstarch
1 tbsp rice flour
1 tsp double action baking powder
1/2 tsp salt
1 1/2 cooking oil
3/4 cup/6 fl oz/180 ml water


Prepare the batter by mixing all the batter ingredients and leave aside.
Heat oil until 350f. While oil is getting hot, prepare the cassava balls by mixing all the ingredients together and making into golf size balls.
When oil has reached 350f, dip balls into batter and put into hot oil to deep fry. Do not crowd the wok and crank up the heat and removing some hot oil from the wok, at the last stage of frying. Removing some oil will allow the temp. of oil to rise higher and faster and this way, the balls will be not be soggy. When balls are golden brown, remove and drain on an overturn cake rack which is sitting on kitchen towels - the excess oil will drip down and since the balls are not touching the kitchen towels, they will not soak back the oil while cooling.
Pour back the removed oil and finished frying the rest of the balls.
Noticed the long one? I have left some cooked cassava unmashed and dipped them in batter to fry. Try it this way, it is just as delicious.



vialentino said...

omg, this looks so delicious and yummy

twins mama said...

i like to eat this too! used to buy it at pasar malam nearby..

i cant eat too much cos easily get sore throat.. hehe

Print Brochures | said...

Tapioca is a favorite of mine! My aunt used to make them all the time, and every time I eat tapioca it reminds me of childhood memories :)
These cassava fritters sure look delicious. I must try these! Hope I'll be able to follow the recipe right :) Thanks!

Food! Food! Food! said...

Hi Lily, I remember I read somewhere on your blog that you tried to make popiah skin but was a mess. I attempted many times and later found out that a mixer could help. At last, I made perfect batch of popiah wrappers without messing up things. So easy, cheap and yummie. Check it out!

lilyng said...

food, food, food!

thanks for the popiah skin tips

Mary said...

This looks wonderful recipe. I'll file the recipe until I become more adept at Asian cooking.

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