The key to success is ensuring the cassava mash is as smooth as possible, free of fibrous strands, and well-seasoned. Cassava (Yuca) is a crucial Caribbean root vegetable that serves as the starchy base.
When forming the balls, it's essential to coat your hands with oil to prevent the cassava from sticking. The balls are usually coated twice—in flour and egg—before frying for extra crispiness.
Hard-boil the eggs (for creamier yolks, boil for 8 minutes), cool, and peel them.
Place the cleaned and cut cassava into a large pot, cover with water, add 1 tsp of salt, and bring to a boil. Boil for 15–20 minutes until the cassava is tender (easily pierced with a fork).
Drain and let cool slightly so you can handle it.
From each piece of cooked cassava, remove the central fibrous strand (the 'vein').
Mash the soft cassava with a potato masher or fork until the purée is as smooth as possible. It should be lump-free.
Add the grated garlic, scallions/green onion, 0.5 tsp of salt, and black pepper to the mash. Mix thoroughly so the seasonings are evenly distributed.
Grease your palms with vegetable oil to prevent the cassava from sticking. Take about 0.5 cup of cassava mash, form it into a ball, and then flatten it into a disk.
Place one hard-boiled egg in the center of the disk. Carefully wrap the egg with the cassava mash until it is completely and evenly covered. Form a firm ball.
Repeat until all eggs are used.
Prepare two shallow bowls: one with flour and one with the beaten eggs (egg wash).
First, coat each cassava ball in flour, shaking off the excess. Then, dip it into the beaten egg.
In a deep pot, heat the oil for frying to a temperature of 180 °C (355 °F). There should be enough oil to submerge the balls.
Fry the balls in batches, turning them until they are evenly golden-brown (about 3–5 minutes).
Remove and let drain on paper towels.
Serve the Egg Balls warm, often cut in half to show the egg. They are traditionally served with Mango Sour or another Caribbean chutney.