Step 1

Cut and peel the skin off the cassava. Cut open the cassava and use the knife to remove the woody core from the inside of the cassava. Wash the cassava with running water over the sink and use a paper towel to pat it dry.

Step 2

Place a large cheesecloth over a plate and use a grater to grate the cassava onto the middle of the cheesecloth. Twist the cheesecloth into a ball with the grated cassava in the middle. Take it over to the sink and squeeze out any excess water from the cassava.

Step 3

Pour the grated cassava from the cheesecloth into a large mixing bowl.

Step 4

Peel, wash, and grate the carrots into the same mixing bowl.

Step 5

Add all the other ingredients to the bowl and use a spoon to mix everything together

Step 6

Pour canola or vegetable oil (enough to cover the fritters at least halfway) into a heavy-bottom, deep frying pan on the stove. Turn the stove to medium heat and heat the oil to about 350˚F (use a cooking thermometer).

Step 7

Use a tablespoon to scoop a heaping amount of the mixture and carefully drop it into the oil. Use the back of the spoon to flatten the mixture; make sure it's not too thick otherwise the center won't fully cook.

Step 8

Repeat step 7 to make one or two more fritters; don’t overcrowd the pan.

Step 9

Fry the fritters until the edges turn golden brown (about 2 minutes), then flip them with a spatula and fry the other side for another 2 minutes or until golden brown.

Step 10

Remove the fritters with the spatula once they’re cooked, and place them on a plate, covered with paper towels to absorb excess oil.

Step 11

Repeat steps 7-10 until all the mixture has been fried; the mixture will make about 6 to 8 fritters.