VIRALFOODS
Brazilian Cassava Cheese Balls

FreeFree recipe · 12 Brazilian Party Snacks

Brazilian Cassava Cheese Balls

Brazilian cassava balls are fried party bites with a gooey cheese center.

Yield
50 pieces
Prep
55 min
Cook
20 min
Resting / chilling
35 min
Total time
1 h 50 min
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Ingredients

  • 700 g cooked, drained and mashed cassava
  • 30 g unsalted butter for the dough
  • 65 g cornstarch for the dough
  • 1 un egg for the dough
  • 7 g salt for the dough
  • 12 g chopped parsley
  • 230 g firm diced mozzarella
  • 65 g wheat flour for coating
  • 1 un egg for coating
  • 100 g breadcrumbs for coating
  • 1,500 ml vegetable oil for deep-frying

Method

  1. Boil peeled cassava in water until very tender; remove the fibrous cores and drain thoroughly.
  2. Mash the cassava while hot into a smooth, lump-free purée.
  3. Mix in butter, cornstarch, the dough egg, salt and parsley until smooth and shapeable.
  4. Cover and allow the dough to cool for 15 minutes.
  5. Cut mozzarella into 50 small cubes and keep refrigerated.
  6. Divide dough into 50 portions; flatten each, add one cheese cube and seal without cracks into 20–25 g balls before frying.
  7. Coat each ball in wheat flour, beaten egg and then breadcrumbs.
  8. Refrigerate the breaded balls for 20 minutes to firm up.
  9. Heat oil in a deep pot to 170–175 °C (340–350 °F).
  10. Fry a few at a time for about 3 minutes, until golden with hot cheese inside.
  11. Drain on a rack and serve without stacking.

Presentation

Serve on a platter uncovered while hot to preserve the crust.

Suggested pairing

Mild chili sauce or vinaigrette.

Storage

After frying, refrigerate covered at 4 °C (40 °F) or below for up to 2 days; reheat until piping hot inside.

Make ahead

Freeze raw breaded balls separately on a tray for 2 hours; package at −18 °C (0 °F) or below for up to 3 months. Fry directly from frozen at 170 °C (340 °F) in small batches for 4–6 minutes, until crisp and hot throughout.

Food safety

Contains gluten, milk and egg; no fish in the formula. Use fully cooked cassava, keep cheese at 4 °C (40 °F) or below, and never leave frying oil unattended.

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Illustrative example

Brazilian Cassava Cheese Balls

Makes
10 portions
Recipe cost
$12.00
Suggested price per portion
$3.50
Revenue
$35.00
Estimated profit
$23.00 (66%)

Made-up figures, only to show how the calculator works. In PRO you use the real prices of your ingredients.

Automatic portions

Illustrative example
Ingredient1×2×3×
cooked, drained and mashed cassava700 g1,400 g2,100 g
unsalted butter for the dough30 g60 g90 g
cornstarch for the dough65 g130 g195 g
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