Dominica Dasheen Balls
These savory and crispy Dasheen Balls are a popular appetizer or snack in Dominica, made from the starchy dasheen root, seasoned with local herbs and spices, and deep-fried to golden perfection.
🧂 Ingredients
- 2 large Dasheen (Taro root)(peeled and boiled until tender, then mashed)
- 1/2 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 2 stems Celery leaves(chopped)
- 2 stems Scallions(chopped)
- 2 tbsp Parsley(chopped fresh)
- 1 tsp Thyme(chopped fresh)
- 1 tsp Salt(or to taste)
- 1/2 tsp Black pepper(freshly ground)
- 1 tsp All-purpose seasoning
- 1/2 cup Flour(for coating)
- 1 large Egg(beaten, for egg wash)
- 1 tbsp Milk(for egg wash)
- 1 cup Breadcrumbs(for coating)
- as needed for frying Vegetable oil
👨🍳 Instructions
- 1
Boil the peeled and cubed dasheen until tender. Drain well and mash thoroughly. You can use a fork or a food processor for this.
- 2
In a separate pan, sauté the finely chopped onion, minced garlic, chopped celery leaves, scallions, parsley, and thyme until softened and fragrant.
- 3
Add the sautéed aromatics to the mashed dasheen. Mix in the salt, black pepper, and all-purpose seasoning. Combine well.
- 4
Shape the dasheen mixture into small balls, about 1-inch in diameter. If the mixture is sticky, lightly flour your hands.
- 5
Set up a breading station: one shallow dish with flour, one with the beaten egg mixed with milk (egg wash), and one with breadcrumbs.
- 6
Roll each dasheen ball first in flour, then dip in the egg wash, and finally coat thoroughly with breadcrumbs.
- 7
Heat vegetable oil in a deep pan or pot over medium-high heat. The oil should be hot enough to sizzle when a breadcrumb is dropped in.
- 8
Carefully fry the coated dasheen balls in batches, ensuring not to overcrowd the pan. Fry for about 3-5 minutes, or until golden brown and crispy on all sides.
- 9
Remove the fried balls with a slotted spoon and drain on paper towels. Serve hot.
💡 Pro Tips
- ✓For extra flavor, you can add finely chopped saltfish or shredded chicken to the dasheen mixture before shaping.
- ✓Ensure the dasheen is mashed very smoothly to avoid lumps.
- ✓Fry in batches to maintain oil temperature and ensure even crisping.
🔄 Variations
- Add a pinch of nutmeg or a dash of hot sauce to the dasheen mixture for a different flavor profile.
- Shape the mixture into small patties instead of balls.