These fried cassava starch biscuits that don’t pop are the kind of recipe that brings back warm memories — the smell of fresh coffee, the comfort of homemade food, and that nostalgic countryside flavor. A simple, budget-friendly classic packed with incredible taste.
In this version, everything is done slowly and carefully, respecting each step so the biscuits turn out crispy on the outside, soft on the inside, and most importantly, safe to fry with no popping or splattering. It’s a traditional recipe made the right way, with patience.
Besides being delicious, these fried cassava starch biscuits are easy to make, yield a generous amount, and require just a few ingredients — perfect for everyday snacks or to enjoy with a hot cup of coffee.
Ingredients
- 1 kg sour cassava starch (sour tapioca starch)
- 1 cup (200 ml) cold milk
- 3/4 cup oil
- 1/2 tablespoon salt
- 2 to 3 large eggs (add gradually to reach the right texture)
- About 2 1/2 to 3 cups grated cheese
- Mozzarella
- Or a mix of mozzarella and Parmesan
Possible substitutions:
- Use only mozzarella if Parmesan is not available
- Adjust the number of eggs depending on their size
Instructions
- Place the sour cassava starch in a large bowl.
- Add the cold milk and mix until it forms a crumbly texture.
- Add the salt and mix well.
- Heat the oil until very hot and carefully pour it over the starch to scald the mixture.
- Stir with a spatula until the dough cools slightly.
- Add most of the cheese and mix well.
- Add the eggs one at a time, mixing until the dough becomes smooth, soft, and no longer sticks to your hands.
- Mix in the remaining cheese.
- Shape the biscuits into your preferred size, avoiding very small pieces.
- Place the shaped biscuits into cold oil, with the heat turned off.
- Turn the heat to low and fry slowly until golden.
- Remove the biscuits, turn off the heat, and allow the oil to cool before frying the next batch.
- Repeat the process until all the dough is used.
Chef’s Tips & Variations
- Never place the biscuits into hot oil — that’s what causes popping
- Always fry over low heat, slowly and patiently
- For stronger flavor, use aged Parmesan cheese
- Shape them into rings, sticks, or small logs
- Fry small batches for better control
Prep Time, Yield & Difficulty
- Prep time: about 60 minutes
- Yield: approximately 40 to 50 biscuits
- Difficulty: medium
Frequently Asked Questions (FAQ)
Why do fried cassava starch biscuits pop during frying?
Because they were placed in oil that was too hot or cooked over high heat.
Can I use sweet cassava starch instead?
No. Sour cassava starch is essential for the correct texture.
Exactly how many eggs should I use?
It depends on the size. The dough should be soft and easy to shape.
Can I reuse the frying oil?
Yes, as long as it’s strained and reused only for similar fried foods.
Conclusion
These fried cassava starch biscuits that don’t pop prove that great recipes require patience. By following the steps carefully, you’ll get a delicious, safe, and perfectly crispy snack — ideal with freshly brewed coffee.
If you try this recipe, leave a comment to share how it turned out, save it for later, and share it with anyone who loves homemade comfort food.