Cassava balls is a Filipino street food that I vaguely remember. It all just came back to me when I was making cassava cake a few days ago. If my memory serves me right, this savory food is an alternative for fish balls. The street vendor near us will make this if he was not able to get supplies of fish balls. So to make things short, I called my brother back home in the Philippines and ask if he remembers the ingredients. Guess what? He does! And here is my take on it.
This delicious snack is a healthy alternative for fish balls. It mainly consists of grated cassava, carrots and green onion and flour. When you dip it in vinegar, it’s just like you’re eating fish balls!
Unfortunately, this healthy snack is somewhat fading in the street food scene in the Philippines. Probably because of the many street food kiosks in the malls selling fish balls or kikiam (quekiam). But hopefully, this post will encourage some of you to try it and spread the news and revive this yummy yet healthy Filipino snack!
The secret ingredient is always LOVE
Tips for Cassava Balls.
- You can use either fresh or frozen grated cassava for this recipe. Just make sure you thaw if using frozen cassava.
- 1 ½ cup cassava grated
- 1 carrot grated
- 1 onion finely chopped
- 2 tbsp green onion finely chopped
- ½ cup flour
- 2 cups cooking oil for frying
- ¼ tsp salt
- ¼ tsp pepper
- 1 egg
Vinegar Dipping Sauce
- ½ cup vinegar
- 1 small onion chopped
- salt and pepper
- 1 pc red chili
Making Cassava Balls
- In a bowl. Mix grated cassava, carrot, onion, green onions, flour, salt, pepper and egg. Mix well and rest for 30 minutes.
- Heat oil in a deep frying pan over high heat. Scoop ½ tbsp of the cassava mixture and roll into a ball with the palm of your hands. Deep fry the cassava balls until golden brown. Repeat the process until you finish the cassava mixture.
- Transfer in a plate with kitchen paper towel to absorb excess oil. Serve with vinegar dipping sauce. Bon Appetit!
Making Vinegar Dip
- Add all ingredients in a small bowl and mix/stir.