- Malanga Fritters:
- 8 cups raw malanga, peeled and diced
- 1 Scotch bonnet chile pepper
- 1/4 cup finely chopped parsley leaves
- 1 tablespoon salt
- 1/2 cup vegetable oil, plus oil for frying
- 7 to 8 tablespoons Spices and Herbs Seasoning, recipe follows
- 1 teaspoon freshly ground black pepper
- Spices and Herbs Seasoning:
- 1 cup chopped onion
- 1 -ounce vinegar
- 1 1/2 ounces olive oil
- 1/2 red bell pepper, chopped
- 2 scallions, chopped
- 5 large garlic cloves, chopped
- 1 tablespoon yellow mustard
- 2 tablespoons bouillon seasoning
- 1/2 tablespoon freshly ground black pepper
- 2 to 3 Scotch bonnet peppers, chopped
- 1/3 cup coarsely chopped parsley leaves
Add the malanga to a food processor and pulse until a pasty-like consistency forms, then transfer to a mixing bowl. Using a mortar, mash the chile, parsley and the salt. Heat the 1/2 cup of vegetable oil in a medium skillet over low heat, add the Spices and Herbs Seasoning and saute for 1 minute. Add to the bowl with the malanga paste. Stir in the black pepper, cover and let stand for 1 hour. The batter can be refrigerated for up to 1 day.
Coat a heavy pan, with oil over medium-high heat. Once the oil is hot, drop the batter by tablespoons into the hot oil. Do not crowd. Fry the fritters until golden, about 3 to 4 minutes on each side. Remove the fritters to paper towels to drain. Transfer to a serving platter and serve hot.Spices and Herbs Seasoning:
Put the 10 first ingredients in a blender or a food processor and blend until smooth. Add the parsley and stir to combine.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe provided by Gary Sanon-Jules, manager of Tap Tap in Cleveland, OH.