Stuffed Cassava Croquettes with Provola and Cooked

2020-03-09
  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 10m
  • Ready In: 20m
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Stuffed Cassava Croquettes with Provola and Cooked, they are good and crispy using the cassava tuber. Check this very good variation ..

It is a root normally found in South America and Africans: its peel is brown in color and its pulp is white.

It is rich in starch and can be cooked like potatoes: they must be peeled very well and must never be eaten raw.

Once boiled it can be cooked with a little butter, roasted or worked as a puree.

From the dried tubers the tapioca, starch in grains that can be used alone or mixed with cereal flours to make bread and cakes or as a thickener. Being gluten-free, it is indicated in diets for celiacs.

Stuffed Cassava Croquettes

Check here all the recipes with tapioca good for celiacs

  • Servings: 30 croquettes depends on the size
  • Ready in: 20 min.

We are also on: Youtube Brazilian Recipes

Ingredients

  • 800 g Cassava
  • 4 eggs
  • 20 g Parsley
  • 60 g Grana cheese
  • 100 g Provola
  • 100 g Whole cooked ham
  • 200 g Flour 0
  • 200 g Breadcrumbs
  • 1 l Seed oil

Method

Step 1

Sbucciare la manioca e cucinarla a vapore (o bollita) fino a quando il cuore non si apre. Fare la prova con la forchetta. Eliminare la parte coriacea centrale.

Step 2

Schiacciare e setacciare bene la polpa. Impastare con i tuorli, prezzemolo tritato, grana, sale, pepe e noce moscata. Fare in modo che l'impasto risulti ben compatto.

Step 3

Dividere l'impasto in porzioni regolari e modellare formando delle crocchette. Farcire, inserendo all'interno di ogni bastoncino, un cubetto di provola e uno di prosciutto. Sigillare bene.

Step 4

In una ciotola sbattere gli albumi. Prendere ciascuna crocchetta e passarla prima nella farina, poi nell'albume e per ultimo nel pangrattato.

Step 5

Fry in plenty of oil.

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