Recipe courtesy of Gary Sanon-Jules

Malanga Fritters

Save Recipe
  • Level: Intermediate
  • Total: 1 hr 50 min
  • Prep: 30 min
  • Inactive: 1 hr
  • Cook: 20 min
  • Yield: 8 fritters
Share This Recipe

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

  1. 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.
  2. 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:

  1. Put the 10 first ingredients in a blender or a food processor and blend until smooth. Add the parsley and stir to combine.

Apple Fritters

Grilled Mushroom and Malanga Salad

Garbanzo Stew with Malanga and Calabaza

Pineapple Fritters

Cauliflower Fritters

Plantain Fritters

Conch Fritters

Reuben Fritters