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Recipe courtesy of Gary Sanon-Jules

Show: Diners, Drive-Ins and Dives

Episode: You Can Say That Again

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Total:: 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 a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe provided by Gary Sanon-Jules, Tap Tap, Miami, FL

My Private Notes

Name: Malanga Fritters
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: 8 fritters
Ingredients: 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; 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