Cimol, fried tapioca balls with chili

Ingredients

• 200 g of tapioca starch, plus 25-50g for kneading
• 50 g of wheat flour
• 2 cloves of garlic, crushed
• 200 to 250 ml of water
• 1/2 teaspoon of salt
• 1/2 teaspoon of pepper
• 1/2 cup of mushroom powder
• oil for deep frying
• 5 cloves of garlic, minced, and French fries
• finly ground chili powder
• Coarse ground chili powder
• a small amount of mushroom powder

Boil the crushed garlic in the water.

Mix 200g of flour with the salt, pepper, and powdered bouillon.

Slowly pour the boiling water over the garlic mixture, stirring gently.

Let it rest, then knead in the remaining flour until the dough forms easily.

Roll them into small balls, about the size of a marble.

Place them in the still-cold oil, then turn on the heat and gradually increase it to medium, stirring constantly: once immersed in the hot oil, the fritters will begin to brown and pop.

Fry them until they are lightly golden, but do not overcook them so that they do not become hard, then drain them.

Immediately place them in a container with the fried garlic, chopped chili peppers, and powdered bouillon. Close the container and shake well to ensure they are evenly coated.