Entrees

Lilly Trewartha's fried tapioca with creme fraiche and black truffle

Name: Fried tapioca with creme fraiche and black truffle recipe
Yield: 36
Ingredients: 350ml chicken stock; 250ml milk; 200g small tapioca pearls (from supermarkets and Asian grocers); 200g soft cheese (we used La Cantara Queso Blanco, substitute mild feta), finely grated; 1/2 tsp smoked paprika; 100g plain flour; 4 eggs; 200g fresh breadcrumbs; Sunflower oil, for deep-frying; 120g creme fraiche (we used Meander Valley); 100g cheddar cheese (we used Ashgrove Vintage Cheddar); Fresh truffle, to serve (optional)

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P55 Fried tapioca with creme fraiche and black truffle

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by Lilly Trewartha

LILLY TREWARTHA, CHEF

Mar 21, 2023

“These fried tapioca bites will make a great canape for your next dinner party. Crunchy, cheesy, salty and with a hit of truffle – what’s not to love? If fresh truffles aren’t available, high-quality truffle oil stirred through the creme fraiche or drizzled over the top is a great substitute. We used truffles from The Truffle Farm.”

350ml chicken stock
1 cup (250ml) full cream milk, plus 1/4 cup (60ml) extra (we used Ashgrove milk)
200g small tapioca pearls (from supermarkets and Asian grocers)
200g soft cheese (we used La Cantara Queso Blanco, substitute mild feta), finely grated
1/2 tsp smoked paprika
2/3 cup (100g) plain flour
4 eggs
200g fresh breadcrumbs
Sunflower oil, for deep-frying
120g creme fraiche (we used Meander Valley)
100g cheddar cheese (we used Ashgrove Vintage Cheddar)
Fresh truffle, to serve (optional)

Method

1.

Grease a 20cm square cake pan and line with baking paper. Bring stock and milk almost to the boil in a medium saucepan. Add tapioca, reduce heat to low and cook, stirring regularly, for 20-25 minutes or until tapioca softens.
2.

Add soft cheese and paprika and cook, stirring, for 2 minutes or until cheese melts. Season to taste (depending on the cheese you use, it may be salty enough already). Pour into prepared pan, smooth the surface and cover surface directly with baking paper. Chill for 2-3 hours or ideally overnight to firm completely.
3.

Cut tapioca into 36 equal pieces. Place flour, eggs and breadcrumbs in 3 separate bowls. Add extra 1/4 cup (60ml) milk to eggs and whisk to combine Dip t oca in flour, then egg mixture, then breadcrumbs. crumbed tapioca back into egg mixture and breadcrumbs for a second coat.
4.

Half-fill a deep-fryer or large saucepan with sunflower oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when oil is hot enough). Working in batches, deep-fry tapioca bites, turning halfway, for 2-3 minutes until golden and crisp. Remove with a slotted spoon and drain on paper towel.
5.

Transfer tapioca bites to a serving plate. Dollop each one with creme fraiche. Using a microplane, finely grate cheddar and black truffle over the top, if using. Serve immediately.