Tapioca Croquettes Appetizers (Cacio e Pepe/dadinhos de tapioca)

⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️

4 cups (1 L) whole or skim milk
2 cups (500 mL) small white tapioca pearls
2 tsp (10 mL) coarsely ground black pepper, plus more to garnish
1/2 tsp (2 mL) salt, plus more for finishing
3 cups (750 mL) coarsely grated Pecorino Romano, plus more to garnish
5 tbsp (75 mL) tapioca starch (approximate, to dust cubes in before frying, don’t forget this step!)
Vegetable oil for frying

1. Lightly grease an 8-inch (20-cm) square baking pan with oil, then line with plastic wrap.

2. Bring milk to a simmer in a Dutch oven or large saucepan over medium-high heat. Stir in tapioca pearls, pepper and salt. Reduce heat to maintain a gentle simmer. Cook, stirring constantly to prevent scorching, until milk has been absorbed and consistency resembles oatmeal, about 10 minutes. Remove from heat. Stir in cheese until well distributed. Scrape mixture into prepared pan. Set aside, at room temperature, until steam has dissipated. Refrigerate until set, about 3 hours. (Unsliced croquette mixture can be stored in the refrigerator up to 2 days at this point.)

3. Unmould tapioca mixture then cut 5 by 5 rows to yield 25 cubes. Working in batches, place cubes in a large bowl and toss with tapioca starch. Shake or brush off excess starch.

4. Arrange a wire rack on a baking sheet. Pour oil into a Dutch oven or large cast-iron skillet until it reaches 1 inch (2.5 cm) up the sides. Heat oil over medium-high until it registers 350°F (177°C) on an instant-read thermometer. Adjust heat as needed to maintain this temperature.

5. Fry croquettes in batches, turning often, until golden-brown, about 3 minutes. Transfer to wire rack using tongs or a slotted spoon. Lightly sprinkle with salt while still hot. Repeat with remaining croquettes.

I found this recipe in a magazine that is given away for free at our local LCBO stores (liquor store) called Food and Drink Magazine.
This is the description “These gluten-free fritters, called dadinhos de tapioca, were originally created by Brazilian chef Rodrigo Oliveira. This version gets an Italian spin with generous amounts of Pecorino Romano and freshly ground black pepper. Tapioca pearls, which are made from cassava root, can be found at most Asian grocery stores—this recipe works best with the smallest you can find.”

Here is the online version:
https://www.lcbo.com/en/recipe/cacio-e-pepe-tapioca-croquettes/F202405001?srsltid=AfmBOooSiBWI1oNkKYDKbF_JkPXSgY9gGc0ttAQQwocTLi-xdvkr0AtP

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