2 cups (or 1 bag) of tapioca flour
2 cups of cold water
to taste salt
1 medium onion, chopped or grated
1 tablespoon of green onions, chopped
1 tablespoon of olive oil
1 teaspoon of pimenta broth
vegetable oil for frying
2 cups (or 1 bag) of tapioca flour
2 cups of cold water
to taste salt
1 medium onion, chopped or grated
1 tablespoon of green onions, chopped
1 tablespoon of olive oil
1 teaspoon of pimenta broth
vegetable oil for frying
Soak the tapioca flour with 2 cups of cold water and a pinch of salt
Mix well and let it rest for 30 minutes to allow the starches to break down
The dough is now ready to be shaped
If necessary, add a little more water
Mix the hydrated flour with the chopped onion, green onions, olive oil, and pimenta broth
Work the dough until it's smooth and has the right consistency
Taste and adjust the seasoning as needed
Dampen your hands and shape the dough into small balls, about the size of a quail egg
Fry in hot vegetable oil until golden brown, then drain on paper towels or a fine-mesh sieve
Serve warm with additional pimenta sauce if desired
Serves 6-8.
