| Level: | Intermediate |
| Total: | 1 hr 50 min |
| Prep: | 30 min |
| Inactive: | 1 hr |
| Cook: | 20 min |
| Yield: | 8 fritters |
| Level: | Intermediate |
| Total: | 1 hr 50 min |
| Prep: | 30 min |
| Inactive: | 1 hr |
| Cook: | 20 min |
| Yield: | 8 fritters |
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
Instructions
- 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.
- Put the 10 first ingredients in a blender or a food processor and blend until smooth. Add the parsley and stir to combine.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 148 |
| Total Fat | 14 g |
| Saturated Fat | 1 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 156 mg |
| Serving Size | 1 of 8 servings |
| Calories | 148 |
| Total Fat | 14 g |
| Saturated Fat | 1 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 156 mg |
Reviews
In the show it was watercress sauce not parsley.