Tapioca Fry | Kappa/Cassava Recipe | The Plate

tapioca

🥗Healthier: quinoa

💰Cheaper: rice flour

Quinoa offers a protein boost while rice flour is more economical.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds provide similar crunch and flavor.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes add nutrients while yams are often less expensive.

oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil is healthier but vegetable oil is more budget-friendly.

Soak tapioca in water for 4-6 hours until soft.

Boil potatoes until tender, then peel and mash.

Roast peanuts until golden, then crush coarsely.

In a mixing bowl, combine soaked tapioca, mashed potatoes, crushed peanuts, chopped green chilies, chopped coriander, cumin seeds, salt, turmeric, black pepper, and asafetida.

Mix well until all ingredients are combined thoroughly.

Form the mixture into small patties or fritters.

Heat oil in a deep frying pan over medium heat until hot.

Fry the patties in batches until golden brown on both sides, about 3-4 minutes per side.

Remove from oil and drain on paper towels to absorb excess oil.

Serve hot with lemon juice drizzled on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens