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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Ingredients:
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 |
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. Malanga Fritters:
2. 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.
3. 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.
4. Spices and Herbs Seasoning:
5. Put the 10 first ingredients in a blender or a food processor and blend until smooth. Add the parsley and stir to combine.
6. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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