• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 6
    OK

    Malanga Fritters

    Malanga is similar to a yam in appearance and a potato in flavor. The root vegetable is commonly used in tropical countries. By grating the malanga, it comes together easily into a batter that fries up crispy and delicious. A savory Tamarindo Ketchup is the perfect dipping sauce.

     

    Guillermo Pernot is an award winning chef, restaurateur and cookbook author. He is responsible for maintaining the quality, taste and authenticity of Cuba Libre’s cuisine at all locations as the company expands its concept across America.  


    Ingredients
    For the Tamarindo Ketchup
    8
    ounces
    tamarind pulp
    7
    ounces
    jalapenos, seeded and chopped
    3/4
    cup
    white wine vinegar
    3/4
    cup
    ketchup
    4
    ounces
    dark brown sugar
    1/4
    cup
    fish sauce
    1
    ounce
    garlic cloves, chopped
    For the Fritters
    1 1/4
    pounds
    malanga, grated
    1 1/2
    eggs, beaten
    2
    tablespoons
    culantro, chopped
    2
    tablespoons
    garlic cloves, finely grated
    1
    tablespoon
    kosher salt
    *
    oil, for frying
    Directions
    To make the tamarindo ketchup, whisk all the ingredients together with 1/2 cup water until well blended. Set aside.
    To make the fritters, grate the malanga on a box grater with the fine side to get ‘ribbons’.
    Take 8 ounces of malanga and process using a food processor. Pulse several times to break it down more finely. Combine malanga, eggs, 1/3 cup water, culantro, garlic and salt.
    To cook, heat oil to 360F. Spoon malanga fritters into the hot oil using a small scoop. Fry until golden brown, approximately 5 to 7 minutes.
    Serve with taramindo ketchup.

    The base number of servings for this recipe is 6
    OK

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