Crispy pan-fried cassava cakes with a light, airy interior and golden crust, served with spicy dipping sauce.
Cassava fritters are a beloved Mauritian street snack, made from grated cassava root mixed with just enough batter to hold them together. They're cooked in shallow oil until the outside crisps and browns while the inside stays tender. Eaten hot, often with a fiery pepper sauce, they're the perfect quick meal or snack that connects to the island's agricultural heritage.
Serves 4
Peel and grate cassava. Squeeze out excess moisture using a clean cloth or paper towels.
Combine grated cassava, flour, egg, cayenne, and salt in a bowl. Mix until just combined.
Form mixture into 2-inch thick patties (about 3 inches across). Place on a plate.
Heat oil in a skillet over medium-high heat. Fry fritters 3-4 minutes per side until golden brown and crispy.
Drain on paper towels. Serve hot with pepper sauce or lime.
Squeezing out moisture is essential — wet cassava won't crisp.
Don't overmix or you'll activate gluten and make them tough.
Serve immediately while they're crispy.
Add grated cheese to the mixture for richness
Mix in fresh herbs like cilantro
Make them smaller for appetizers
Best eaten fresh. Reheat in a 180°C oven for 5 minutes to re-crisp.
Cassava fritters are part of Mauritian Creole comfort food, using cassava — a staple root vegetable that was brought to the island during colonial times and became integral to local cuisine.
Look in Asian or African markets. It's also called yucca or manioc. Buy fresh and peel before grating.
They won't be as crispy, but yes — bake at 200°C for 20-25 minutes, flipping halfway.
Per serving · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes