Recipe for Cassava Fritters with Comté Cheese by Alice Moireau
Today's recipe? Still out of potatoes, I decided to use cassava for my Comté cheese fritters. The result is ultra-crispy!
The recipe: Peel the cassava, cut it into pieces, and cook it in boiling water for 20 to 30 minutes. Drain and mash the cassava with a potato masher, then let it cool. Grate the Comté cheese. Cut a plastic disc (from a freezer bag, for example) the diameter of a cup, and coat it with a thin layer of vegetable oil. Form a ball of cassava about the size of your palm, then flatten it on the disc. Add the grated Comté cheese to the center of the cassava dough. Fold the disc over to enclose the filling. Shape all the fritters in the same way, then cook them on both sides until they are completely browned – the skin should be nice and crispy. Enjoy! Serve plain or with a chili sauce.
