Accra Cassava (Kouti, Cassava Fritters)
Accra Cassava (Kouti or Cassava Fritters) – A popular street food that is crunchy on the outside and chewy inside. Best enjoyed fresh off the pan!
Ahhh…Accra Cassava. Oh, how I’ve missed you! Back in my hometown, Yaoundé (Cameroon), I could have a good old Accra made of cassava practically any time of the day. Yes, they’re sold on every street corner imaginable.
These cassava fritters are also a popular street food in the Republic of Guinea known as kouti. They’re crunchy on the outside and chewy on the inside. Fresh out of the pan, the crunch is crackling but fades as it cools down. So they’re best enjoyed hot or warm.
I’ve not enjoyed these bite-sized crunchy balls for a while now, partly because I have to make them from scratch. Sigh!
The Accra Craving Satisfied
Ok, the real reason I’ve not made these cassava fritters is because I’ve been satisfying my craving with corn Accra banana and stuffing myself with whole wheat accra banana. Seriously, I love anything Accra, and I can never stop at 20.
So finally! I discovered a shortcut for this fritter recipe using frozen cassava and am so excited! Why it took so long to figure that out, I don’t know.
Recipe Ingredients
These deep-fried cassava fritters only require two ingredients—cassava and salt. But you can include overly ripe bananas to sweeten things up. I have a sweet tooth, as I’m sure you already know.
How to Make Accra Cassava
- Defrost the frozen grated cassava.
- Drain – Using a cheesecloth or clean kitchen towel, squeeze the heck out of the grated cassava. It should be dry with very little moisture. (Photo 1)
- Mash overly ripe bananas with a potato masher or puree in a food processor or blender. (Photos 2-3)
- Mix – In a medium bowl, add cassava, salt, and mashed bananas. Mix well. The mixture should be firm enough to roll into balls. (Photos 4-5)
- Form – Roll about a tablespoon of mixture in the palm of your hands into little bite-size balls. (Photo 6)
- Fry – Heat oil (about 3 inches deep) to 375℉ (190℃) in a skillet or saucepan. You can also test the oil’s temperature by dropping a 1-inch cube of bread into it. (If it takes 60 seconds to brown, the oil is at 365℉/185℃, so give it another minute). Gently place the cassava balls into the hot oil and fry until golden brown. (Photo 7)
- Serve – Remove from hot oil, drain well, and serve. (Photo 8)
Tips and Tricks
Frozen grated cassava is available in most Asian and Filipino markets, and even some Hispanic markets. If you can’t find them grated, you can get the frozen or fresh cassava and blend finely in a food processor or blender.
What Goes With Accra Cassava
This crunchy goodness is served as a snack or side dish accompanied by African pepper sauce.
Enjoy!
Watch How To Make It
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Accra Cassava (Kouti or Cassava Fritters)
Ingredients
- 2 pounds grated cassava (frozen is okay)
- ¾ teaspoon salt or more (adjust to taste)
- 3 large overly ripe bananas (optional)
Instructions
- Squeeze excess moisture from the grated cassava using a cheesecloth or kitchen cloth. It should be as dry as possible. Set aside.
- Mash the overly ripe bananas with a potato masher, spoon, food processor, or blender until pureed.
- In a medium bowl, mix the cassava, salt, and mashed bananas well. The mixture should be firm enough to roll into balls.
- Roll about a tablespoon of mixture in the palm of your hands into little bite-sized balls.
- Heat oil (about 3 inches deep) to 375℉ (190℃) in a skillet or saucepan. You can also test the oil's temperature by dropping in a 1-inch cube of bread. If it takes 60 seconds to brown, the oil is at 365. Gently place cassava balls in hot oil and fry until golden brown.
- Remove from hot oil, drain well, and serve.
Tips & Notes:
- Frozen grated cassava is available in most Asian and Filipino markets, and even some Hispanic markets. If you can’t find them grated, you can get the frozen or fresh cassava and blend finely in a food processor or blender.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
