Fried Manioc Balls

Fried Manioc BallsBecause I have a lot of manioc or cassava in the house I am trying to be as creative as possible in my cooking. Manioc is not something that I am used to cooking and, honestly, there are very few recipes I know that use it. So, at the moment, I am constantly pulling out my recipe books to look for new and different recipes that use manioc. A few weeks ago I made fluffy manioc rolls which turned out beautiful and will definitely become a staple recipe. Then sometime later I tried to make these fried manioc balls, which turned out amazing! So far I am managing to successfully use manioc in my cooking:)!

Frying foods is big in Brazil and although I love fried foods I actually rarely fry anything at home. I prefer not to fry foods in the house as I detest the after smell of oil, so as a general rule, I stay away from any kind of frying. But, when I came across this recipe I figured that I had to give it a go. My husband loves fried rice balls and for the past weeks he had been asking me to make them. Instead, I gave this recipe a try! They are comparable to the fried rice balls, just a little bit heavier!

The recipe itself is super easy. The most work is actually boiling the manioc which takes about half an hour. You need to make sure it is REALLY well cooked as you are going to mash them up. The rest of the ingredients include, chopped onion, parsley, grated cheese, salt, pepper, egg and flour. Mix everything together, heat the oil, and fry away.

These are best eaten fresh, but you can save them for the next day, they will just lose their crunch.

Happy frying!

Fried Manioc BallsFRIED MANIOC BALLS

2 cups of cooked and mashed manioc
1 tbsp of finely chopped onion
2 tbsps of chopped parsley
3-4 tbsps of grated cheese
2 eggs
1 tsp of salt
Pepper to taste
6-10 heaping tablespoons of white flour
1 cup of vegetable oil

Boil the manioc for 30 to 45 minutes until well cooked. Remove the inner stalk and mash. Set aside to cool.

Mix the onion, parsley, cheese, salt and pepper. Add the mashed manioc and mix well. Add the eggs and mix until fully incorporated. Add the flour and mix well. If you would like a firmer ball you can add more flour.

Heat the oil in a pan on the stove. Once the oil is hot, using two tablespoons, spoon the mixture into the oil and fry until brown. Turn over to fry the other side. Remove from the oil and let rest on a paper towel. Continue in this manner until all the batter has been fried.

Eat as a snack with a nice cold beer or as an accompaniment to dinner.

Brazilian Style Grits (Quirera)

Quirera com costelinhaI have never been much of a grits fan. I always found them weird and tasteless. So, when I lived in the USA I never ate them. But, about two weeks ago I was introduced to the Brazilian style grits and I absolutely fell in love with them. So much so, that two days after first trying them I made a HUGE pot at home!!!!!

In Brazil, grits are called quirera and are commonly made into a dish with pork ribs or chicken. It is only lightly seasoned with onions, garlic, pepper and parsley, and for the rest all of the flavor comes from the meat.

This is a perfect recipe for a colder day. But, can just as easily be eaten during the summer.

Enjoy!

Brazilian Style Grits (Quirera)

Quirera com costelinha1kg/2.2lbs of pork ribs or chicken drumsticks
500g/1.1lbs of grits (quirera de milho)
1 onions, chopped
4 cloves of garlic, crushed
Parsley
Salt
Pepper

Boil the ribs or chicken in a pressure cooker until well cooked.

In a large pan sautee the onions for 5 minutes. Add the garlic and sautee until fragrant, about 1 minute. Add the ribs or chicken and fry until just beginning to brown and stick to the bottom of the pan. Add  5 cups of the broth from the ribs or chicken. Add the grits and, stirring constantly, bring to a simmer. If needed add more water, making sure to maintain a soup-like consistency. Simmer for about 30 minutes or until the grits are cooked through. Season with salt, pepper and parsley.

Serve hot.

Fluffy Brazilian Manioc Rolls

Fluffy Brazilian Manioc RollsI first made manioc bread about three years ago. My neighbor gave me some manioc and I decided to have a go at making bread with it. It turned out really nice. It was super fluffy and really tasty. But, after that one time, I never made it again. Probably because manioc, in its raw form, is a vegetable that I rarely buy.

Recently, however, I have been buying organic manioc to sell along with the produce from my farm and what is leftover I end up keeping at home. So, finally, I decided to give another go at making manioc bread.

This time, instead of making a bread, I decided to go with a bit of a richer roll, similar to brioche. The recipe was really easy and fast to make. The rolls turned out delicious and fluffy and were a perfect roll to eat just with butter or with some delicious strawberry and rhubarb jam from my neighbor.

Here is the recipe. Give it a go. If you can’t find manioc at your local supermarket you can probably substitute with mashed potato.
Fluffy Brazilian Manioc Rolls

FLUFFY MANIOC ROLLS

600g/1.3lbs cooked and mashed manioc
2 tbsps of white sugar
45g bread yeast
1 cup of milk
1 cup of vegetable oil
1 tsp of salt
2 tbsps of unsalted butter
3 eggs
1kg/2.2lbs of white flour

Peel and chop the manioc. Place in a pan of water and boil until soft (if you have a pressure cooker, boil the manioc for about 30 minutes). Remove from the water and mash well with a fork. Add the milk and mix until you reach a smooth consistency (it is ok if you have some lumps).

In a mixing bowl add the sugar, yeast, oil, salt, butter and eggs. Add the manioc and milk mixture and using a kitchen aid or wooden spoon mix until well incorporated. Slowly begin adding the flour a little at a time until you have a dough that is smooth and not sticky. Knead for approximately 10 minutes.

Place in a large bowl, cover with a lid or plastic wrap and let rise until doubled in size, about 1 hour.

Preheat your oven to 250C/480F.

Line two baking sheets with parchment paper. On a lightly floured surface, shape small rolls, approximately 20. Place on the prepared baking sheets and set aside to rise for 15-20 minutes, until doubled in size.

Brush the tops of the rolls with egg. Bake for 20 minutes until golden brown.
Fluffy Brazilian Manioc Rolls