Malanga Fritters

Total Time:
1 hr 50 min
Prep:
30 min
Inactive:
1 hr
Cook:
20 min

Yield:
8 fritters
Level:
Intermediate

Ingredients
  • 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
Directions
Malanga Fritters:

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.


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