Brazilian Cassava and Cheese Fritters

Boil the cassava in a pot of salted water until very tender, about 15-20 minutes. Drain well and mash thoroughly with a fork or potato masher until smooth. Remove any fibrous strands.

In a large bowl, combine the mashed cassava, salt, milk, shredded mozzarella cheese, grated Parmesan cheese, and beaten egg. Mix until well combined and a soft dough forms.

Heat the vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F/175°C. If you don't have a thermometer, a small piece of dough should sizzle immediately when dropped in.

Form the cassava mixture into small, oval-shaped fritters, about 1.5 inches long. You should get about 12-15 fritters.

Carefully place 3-4 fritters into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy on all sides.

Remove the fried fritters with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining fritters.

Serve the Brazilian Cassava and Cheese Fritters warm.