Mandioca Fritters

Cook the cassava, peeled and cut into chunks, with water and 1 tablespoon of salt, until it's soft

(If the cassava takes too long to soften, drain the excess water, add a little cold water and 1 tablespoon of salt, then return it to heat, covered, and let it simmer again.) Remove the cassava from the pot, carefully discard the hard center portion and pass it through a ricer

Place it in a bowl and add the remaining ingredients, except for the egg yolks and milk

Mix everything carefully, without overworking the dough

If the dough starts to stick to your hands, add a little more puffed rice flour

Let the dough rest for a bit before shaping the fritters

(This dough can be stored in the refrigerator for several days, wrapped in plastic or aluminum foil.) To make the filling, sauté the chicken until it's tender and let it cool

Remove from heat and let it cool completely

Finely chop the chicken and add it back to the pot with the remaining seasonings

Bring to a simmer again and cook for a few more minutes

Never place hot filling on the fritters

Shaping Method

Take 1 tablespoon of dough, shape it in your palm, and open it up

If the dough sticks to your hand, add a little more puffed rice flour

Add a little filling

Close the dough and form the fritter shape

Dredge in puffed rice flour

Then coat with beaten eggs mixed with 1/2 cup of milk

Coat again with puffed rice flour

Fry in a pan with enough oil to cover the fritters, until they're golden brown on all sides and drain on paper towels.