Step 1

Squeeze excess moisture from the grated cassava using a cheesecloth or kitchen cloth. It should be as dry as possible. Set aside.

Step 2

Mash the overly ripe bananas with a potato masher, spoon, food processor, or blender until pureed.

Step 3

In a medium bowl, mix the cassava, salt, and mashed bananas well. The mixture should be firm enough to roll into balls.

Step 4

Roll about a tablespoon of mixture in the palm of your hands into little bite-sized balls.

Step 5

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 Gently place cassava balls in hot oil and fry until golden brown.

Step 6

Remove from hot oil, drain well, and serve.