 | Training Programme for Women Entrepreneurs in the Food-processing Industry - Volume II (UNIDO, 1985, 286 p.) |
 |  | Chapter 6 Products from Root Crops |
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6.4 Cassava Fritters
PRODUCT/PROCESS DESCRIPTION
Cassava fritters are thin, round, fried products which are approximately 8 cm in diameter and 0.3 cm thick. They are made from fresh grated cassava bound together with egg and cassava flour. The texture is harder than baked products and they have a shelf life of a day or so. They are used as an appetiser, a snackfood or in packed meals.
Principles of Preservation and Method of Processing
The principle of preservation is heat destruction of enzymes and micro-organisms during frying. The short shelf life does not require inhibition of spoilage micro-organisms during storage.
PROCESS FLOW DIAGRAM
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PROCESS |
NOTES |
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Cassava | |
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Grate |
Grate cassava and onions using a fine grater. |
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Mix |
Mix 4 cups grated cassava, 1/2 cup grated onions, 1/2 teaspoon salt, 3 eggs (beaten), 1 cup wheat/cassava flour and other spices. Consistency should be thick like a scone mixture. |
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Shape |
Take spoonfulls of the moisture and shape into rounds 3 mm thick. Use floured hands to avoid sticking. |
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Coat/fry |
Dip rounds into whisked egg and deep fry till both sides are golden brown. |
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Drain |
Remove excess oil from fritters. |
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Cool |
Cool to room temperature. |
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Pack |
Seal into plastic bags. |
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Store |
Store in a cool place, in the shade to reduce rancidity. |
QUALITY CONTROL
Hygiene
Heat during frying destroys most contaminating bacteria and the short shelf life restricts recontamination during storage. Good hygienic practices should be enforced during preparation of the dough to prevent gross contamination and possible survival of large numbers of bacteria after frying.
Raw Material Control
The main quality factors are the colour and particle size of the grated cassava and freedom from soils, mould and insect damage. Oil used for frying should be clear, of good quality and free from rancidity (the quality characteristics of oil are described in more detail in Chapter 2 Cooking Oils).
Process Control
The main control points are
1) accurate weighing and thorough mixing of ingredients, as even a small variation can cause large differences in the final product,2) the use of flour to prevent the batter sticking during forming,
3) coating with egg to prevent the product disintegating during frying,
4) time and temperature of frying, which controls the colour, texture, flavour and moistness of the product.
Product Control
The main quality factors are colour, size/shape, aroma, texture and flavour of the product, and freedom from contamination and soils. Each is determined by the amounts and types of ingredients, control over mixing and frying stages, In particular the type and quality of the frying oil is a major influence on the product quality.
PACKAGING AND STORAGE
The product is eaten within a few hours and packaging is rarely necessary except to keep the product clean. The product should be stored in a cool, dry place away from sunlight which would accelerate rancidity of the oil in the product.
Equipment:
· Mixer (optional)
· Scales
· Grater
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