Accra Cassava (Cameroonian Cassava Fritters)
Accra cassava is a Cameroonian fritter made from grated cassava rolled into small balls and fried until golden. The key step is squeezing the cassava in a cloth until it is almost dry, which lets the mixture hold its shape and fry up crisp outside. Very ripe bananas can be mashed in for sweetness and binding. Eat them fresh from the oil, at breakfast, lunch or dinner.
Instructions
Wrap the grated cassava in a kitchen cloth or cheesecloth and squeeze hard to press out as much liquid as you can. The cassava should end up very dry, with almost no liquid left.
Mash the bananas thoroughly with a fork, a masher or a food processor until no large lumps remain.
Combine the squeezed cassava and the salt with the mashed banana in a medium bowl and mix very well. The mixture is ready when it is firm enough to hold together when rolled into balls.
With your palms, roll about 2 tablespoons of the mixture at a time into bite-size balls.
Heat the vegetable oil to 375 °F in a deep skillet or saucepan. To check the temperature, drop in a 1-inch square of bread, which should brown in about 1 minute.
Lower the cassava balls gently into the hot oil and fry until golden brown. Fry in batches so the pan is never overcrowded.
Lift the fritters out of the oil, drain them, and serve while they are still fresh and hot.
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