Crispy Cacio e Pepe Bites

Instructions

1. • 1 quart whole milk 
   • 2 cups small tapioca pearls
   Line 8-inch square baking pan with plastic wrap, leaving 4-inch overhang on all sides. Bring milk to boil in large saucepan over medium-high heat. Add tapioca pearls and cook, stirring occasionally, until milk returns to boil, 30 to 60 seconds. Reduce heat to medium and simmer, stirring constantly, until tapioca plumps and exterior turns translucent (very center will remain white) and mixture is thickened, 6 to 8 minutes.
2. • 3½ ounces Pecorino Romano cheese, grated fine (1¾ cups) 
   • 5 teaspoons pepper 
   • Kosher salt
   Off heat, fold in Pecorino, pepper, and 2 ½ teaspoons salt. Working quickly, using rubber spatula, transfer tapioca mixture to prepared pan and spread into even layer. Fold over excess plastic to cover tapioca mixture. Let cool 20 minutes. Refrigerate until firm, at least 2 hours or up to 24 hours.  
3. • ½ cup tapioca starch, plus extra as needed
   Place ½ cup tapioca starch in shallow dish; lightly dust cutting board with extra tapioca starch. Peel back plastic and invert tapioca square onto cutting board; discard plastic. Cut tapioca into 1-inch cubes, wiping knife with damp dish towel as needed to prevent sticking. Roll cubes in tapioca starch, shaking off excess, and transfer to baking sheet. (Cut, dusted cubes can be refrigerated in airtight container for up to 3 days.)
4. • 1 quart vegetable oil 
   • Kosher salt 
   • Finely grated Pecorino Romano cheese
   Heat oil in large saucepan over high heat to 375 degrees F/190 degrees C. Add one-third of cubes and fry, stirring frequently, until golden brown, 2 to 4 minutes, adjusting heat as necessary to maintain oil between 350 and 375 degrees F/177 and 190 degrees C. Transfer to paper towel–lined baking sheet or plate and blot to remove excess oil; season lightly with salt. Repeat with remaining cubes in two batches. Transfer croquettes to serving platter, dust generously with Pecorino, and serve.