HOW TO PREPARE AGBELI KAKLO(YUCA FRITTERS)
Agbeli Kaklo is a Ghanaian snack made from cassava and eaten by the locals, the snack originated from the southern part of the Volta Region. It is very crunchy and mostly eaten with hard coconut
Cassava is also known as Yuca or Manioc and it’s enjoyed across South America , Asia and West Africa. Follow this simple direction to make yours at home.
TRY OTHER AFRICAN RECIPES
ADDITIONAL TIPS ON HOW TO PREPARE AGBELI KAKLO(YUCA FRITTERS)
For softer kaklo, extract all the juice from the grated Cassava and allow it to dry for an hour. The blended Onion will add moisture.
For a harder and crunchier version , extract as much juice from the grated Cassava and leave to dry for at least 5 hours.
Don’t overcrowd your pan with the croquettes. This will reduce the temperature of the oil, subsequently filling your croquettes with oil (not a pleasant taste).
RECIPE INGREDIENTS
1 large Cassava
1 large Onion, minced
Oil for deep frying
Salt to taste
DIRECTIONS ON HOW TO PREPARE AGBELI KAKLO(YUCA FRITTERS)
Using the sharp edge of a knife make a deep slit into the tough skin of the Cassava. Peel the outer skin.
Once peeled leave it to soak overnight in water or you can proceed to grating the Cassava. (Remember to remove the inedible string in the middle.)
Grate cassava into a bowl, getting the product as fine as your grater allows but not too fine.
Squeeze out as much of the moisture as possible.
Once the water is drained, sieve the dough using an agbadze (like a winnowing basket but larger gaps) but a sieve with larger holes than usual will do.
Season the sifted cassava with salt and onion.
Form medium-sized balls from the cassava flakes. Don’t make balls to tight.
Heat oil over medium-high heat until hot, place the balls into the oil.
Fry them until they are golden brown for about 7 minutes.
Place fried kaklo on tissue paper or colander to drain oil. Serve with coconut or you can eat alone.
MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv
HOW TO PREPARE AGBELI KAKLO(YUCA FRITTERS)
Ingredients
- 1 large Cassava
- 1 large Onion minced
- Oil for deep frying
- Salt to taste
Instructions
- Using the sharp edge of a knife make a deep slit into the tough skin of the Cassava. Peel the outer skin.
- Once peeled leave it to soak overnight in water or you can proceed to grating the Cassava. (Remember to remove the inedible string in the middle.)
- Grate cassava into a bowl, getting the product as fine as your grater allows but not too fine.
- Squeeze out as much of the moisture as possible.
- Once the water is drained, sieve the dough using an agbadze (like a winnowing basket but larger gaps) but a sieve with larger holes than usual will do.
- Season the sifted cassava with salt and onion.
- Form medium-sized balls from the cassava flakes. Don't make balls to tight.
- Heat oil over medium-high heat until hot, place the balls into the oil.
- Fry them until they are golden brown for about 7 minutes.
- Place fried kaklo on tissue paper or colander to drain oil. Serve with coconut or you can eat alone.