Croquete de Mandioca Recipe
Introduction to Croquete de Mandioca
Croquete de Mandioca, also known as Cassava Croquettes, is a popular snack in Brazil. Historically, cassava, known as mandioca, has been a staple food in South America due to its adaptability and nutritional value. The indigenous communities have cultivated it for centuries, and it has since become a fundamental part of Brazilian cuisine. With its crispy exterior and soft, savory interior, croquetes made from cassava are a delightful treat enjoyed by many.
Ingredients
- Mandioca (cassava) - 1 kg
- Salt - to taste
- Butter - 2 tablespoons
- Eggs - 3, beaten
- Parsley - chopped, 2 tablespoons
- Parmesan cheese - 100g, grated
- Flour - 2 cups
- Breadcrumbs - 2 cups
- Oil - for frying
- Black pepper - to taste
Preparation
Peeled and chop the mandioca into small chunks.
Boil in salted water until tender, approximately 20-30 minutes.
Drain the water and mash the mandioca while still warm until smooth.
Mix in the butter, parsley, and Parmesan cheese.
Season with salt and black pepper to taste.
Cooking Process
Forming and Frying
Shape the mixture into small croquettes.
Prepare three bowls; one with flour, another with beaten eggs, and the last with breadcrumbs.
Dip each croquette in the flour, then the eggs, and finally coat them with breadcrumbs.
Heat oil in a deep frying pan to 180°C (355°F). Use a cooking timer if needed to ensure proper timing.
Fry the croquettes until golden brown, around 3-4 minutes per side. Ensure they are cooked evenly.
Remove and drain on paper towels to remove excess oil.
Serving Suggestions
Ideal Pairings
These croquettes are best enjoyed warm. Pair with a zesty dipping sauce, such as a garlic aioli or a spicy chili sauce, to complement the creamy texture of the croquettes. They also serve well with a side of fresh salad or as part of an appetizer platter.