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Frittering the Summer Away

The closing days of summer - when kids are getting back to school but there is still a long holiday weekend to look forward to - can also be the best time. Reality is close enough to make you appreciate every second left in the season in ways that you couldn’t when there were endless barbecues, picnics, and weekend trips ahead of you. If you’re back from vacation, but not ready to jump into autumn just yet, tropical fritters can prolong the sun and salt of the beach days you’ll soon be missing.

Of course, if you’re from the Caribbean, fritters, or frituras, are a year long indulgence. From Dominican arañitas to Cuban bollitos de carita, Puerto Rican cuchifrito, and everyone’s favorite tostones, these fried treats are family meal staples.  Made from mashed tubers like yuca (cassava) or ñame (yam), starchy plantains or cornmeal, beans or shellfish, they are quickly blended into a well seasoned batter then dropped into searing hot oil for a fast appetizer or side dish 

Sold as yautia in Latin American markets, malanga is similar to Asian taro or dasheenFrituras de malanga, combined with garlic and parsley, are a favorite to make at home sprinkled with lime or served with an aioli dipping sauce. To ensure the fritters do not become too heavy, return the oil the correct temperature in between batches. Left to drain in the kitchen for a few minutes, you may find they don’t all make it to the table as family and friends sneak a few before lunch is served.  They may be scalding hot, but some things are too good to last.

Frituras de Malanga

  • 1 pound raw malanga, peeled and cut into chunks
  • 1 egg, lightly beaten
  • 2 garlic cloves, chopped
  • 1 teaspoon vinegar
  • 2 tablespoons parsley leaves, roughly chopped and tightly packed
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 2 to 2 1/2 cups sunflower oil

Click here to get the full recipe.

 

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