Recipe courtesy of Gary Sanon-Jules
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1 hr 50 min
30 min
1 hr
20 min
8 fritters


Malanga Fritters:
Spices and Herbs Seasoning:


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.

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