Malanga fritters

  • Preparation Time30 mins
  • Cooking Time20 mins
  • Serves8
  • DifficultyMedium

For the malanga fritters

1.2kg raw malanga, peeled and diced
1 scotch bonnet chilli pepper
25g finely chopped parsley leaves
1 tbsp salt
120ml vegetable oil, plus oil for frying
7 to 8 tbsp spices and herb seasoning, recipe follows
1 tsp freshly ground black pepper

For the spices and herb seasoning

200g chopped onion
30ml vinegar
45ml olive oil
1/2 red pepper, chopped
2 spring onions, chopped
5 large garlic cloves, chopped
1 tbsp yellow mustard
2 tbsp bouillon seasoning
1/2 tbsp freshly ground black pepper
2 to 3 scotch bonnet peppers, chopped
40g coarsely chopped parsley leaves
For the malanga fritters:
1) Add the malanga to a food processor and pulse until a pasty-like consistency forms, then transfer to a mixing bowl.

2) Using a mortar, mash the chilli, parsley and the salt.

3) Heat the vegetable oil in a medium frying pan over low heat, add the spices and herb seasoning and saute for 1 minute. Add to the bowl with the malanga paste.

4) Stir in the black pepper, cover and let stand for 1 hour. The batter can be refrigerated for up to 1 day.

5) Coat a heavy pan with oil over a medium-high heat. Once the oil is hot, drop tbsp of batter into the hot oil. Do not crowd the pan.

6) Fry the fritters until golden, about 3 to 4 minutes on each side. Remove to paper towels to drain. Transfer to a serving platter and serve hot.

For the spices and herb seasoning:
1) Put the 10 first ingredients in a blender or food processor and blend until smooth. Add the parsley and stir to combine.

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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