Recipe courtesy of Gary Sanon-Jules
Malanga Fritters
- Level: Intermediate
- Total: 1 hr 50 min
- Prep: 30 min
- Inactive: 1 hr
- Cook: 20 min
- Yield: 8 fritters
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
- 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.
