Perfect Cassava Fritters (Coxinha Style)

Boil the cassava until it is extremely soft and falls apart easily.

Mash the cooked cassava until you achieve a smooth puree.

Gradually incorporate the flour into the cassava mash, mixing until it is firm enough to be shaped.

Set the finished dough aside while you prepare the filling.

In a pan, heat the oil and sauté the garlic, chili pepper, and onion until the vegetables wilt.

Add the ground beef to the sautéed mixture and stir until evenly cooked, keeping the filling moist and loose.

Mix the parsley into the meat filling and let it cool down before using.

Lightly grease your hands with a little oil and take portions of the dough to shape.

Flatten the dough in the palm of your hand, place the filling inside, and seal it, forming the traditional teardrop shape of a 'coxinha'.

Dip the shaped fritters first in milk and then roll them completely in the breadcrumbs.

Deep-fry the fritters in hot oil until they are nicely golden brown and crispy.