Malanga Fritters
- Total:
- 1 hr 50 min
- Prep:
- 30 min
- Inactive:
- 1 hr
- Cook:
- 20 min
- Yield:
- 8 fritters
- Level:
- Intermediate
Ingredients
Malanga Fritters:
Spices and Herbs Seasoning:
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
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