- 3 pieces Cassavalarge sized cassava
- 3/4 of a cup Brown Sugar
- 1 tablespoon White Sugar
- 1 teaspoon Salt
- Olive Oil
How to Make Cassava Carioca
Over a cutting board, begin to peel the skin off the cassavas. Then grate enough cassava to fill up 2 cups. With a strainer, wash the cassava and squeeze to drain the water using clean hands then place the grated cassava in a mixing bowl.
Add the sugar and the salt and mix. Roll about 1 tablespoon of the mixture in your hands until it is a little ball. Roll as many balls as the ingredients allows and place on a flat surface.
Heat up a large pan full of cooking oil on medium-high. Place a few balls at a time in the pan and deep fry. Once the balls have browned, begin to add the brown sugar to the pan. Mix the balls and sugar around until the balls are completely caramelized.
Remove the balls with a spoon and make sure you strain the excess oil. Serve on a platter of your choosing or add the balls to skewers and serve as kebabs.