Combro

Instructions

1. Peel the cassava, grate it finely and squeeze it in a tea towel to remove excess water.
2. Fry the sliced onion and garlic in the oil, then add the mashed oncom and grated cassava, and season. Leave to cool.
3. Mix the rice flour, baking powder, sugar, salt and water to a smooth, fluid batter, then add the beaten egg.
4. Shape the filling into small cylinders about 6 cm long, then dip them in the batter.
5. Fry the combro in oil heated to 170 °C for 4 to 5 minutes, until golden brown. Drain and serve with the hot sauce.