Malanga Fritters
Serves: 6
Cecile Bahringer
1 January 1970
Based on User reviews:
46
Spice
50
Sweetness
51
Sourness
45
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tbsp
Salt1 cup
Onion (chopped)30 g
Vinegar40 g
Olive Oil5 large
Garlic Cloves (chopped)1 tbsp
Yellow MustardDirections:
1
The batter can be refrigerated for up to 1 day
2
Coat a heavy pan, with oil over medium-high heat
3
Add the malanga to a food processor and pulse until a pasty-like consistency forms, then transfer to a mixing bowl
4
Using a mortar, mash the chile, parsley and the salt
5
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
6
Add to the bowl with the malanga paste
7
Stir in the black pepper, cover and let stand for 1 hour
8
Once the oil is hot, drop the batter by tablespoons into the hot oil
9
Do not crowd
10
Fry the fritters until golden, about 3 to 4 minutes on each side
11
Remove the fritters to paper towels to drain
12
Transfer to a serving platter and serve hot
13
Put the 10 first ingredients in a blender or a food processor and blend until smooth
14
Add the parsley and stir to combine