Doctor's Review: Medicine on the Move

August 19, 2017

© Antonis Achilleos

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Malanga fritters

These crisp, wispy fritters are simple to make, splatter-free when fried and addictively delicious. Variations include adding bits of ham and cheese, diced bacon and chives, grated Mexican Cotija cheese, or diced bell peppers and onions. They can also be served as canapés topped with smoked salmon, sour cream or crème fraîche and a sprinkle of chives.


1½ lb. (680 g) malanga (available year-round in Latin American markets)
½ c. (125 ml) lightly packed fresh flat-leaf parsley
¼ c. (60 ml) all-purpose flour
3 garlic cloves, minced
1 to 2 serrano chillies, stemmed, seeded and minced
1½ tsp. (7.5 ml) salt
½ c. (125 ml) canola oil or another neutral oil for frying 1 or 2 limes, cut into wedges


Fill a large bowl two-thirds full of cold water. Trim, peel and rinse the malanga. Cut into large chunks if you’re shredding in a food processor, otherwise, cut in half crosswise. Submerge the pieces in cold water as you work to keep them from discoloring. Drain and blot dry before shredding.

Using the coarse holes on a box grater or a food processor fitted with the coarse shredding disk, shred the malanga. Transfer to a large bowl. Add the parsley, flour, garlic, chillies and salt. Toss well until evenly combined. Scoop up a rounded tablespoonful of the malanga mixture and shape into a flat disk 2 inches (5 cm) in diameter. (The edges should look ragged, with stringy bits of malanga). Place on a baking sheet.

Preheat the oven to 250°F (130°C). Line a baking sheet with a double thickness of paper towels and set near the stove. Set a slotted spatula alongside the baking sheet. Pour the oil to a depth of a ¼ inch (6 mm) into a large, preferably cast-iron, frying pan and heat over medium-high until the oil shimmers, but is not smoking.

Working in batches, add the fritters and fry, turning once, until crisp and golden brown on both sides, 5 to 6 minutes total. Using the slotted spatula, transfer to the towel-lined baking sheet. Keep warm in the oven while you fry additional batches. Serve hot, accompanied with lime wedges for squeezing on top. Makes 24 2-inch (5-cm) fritters.

Note: The fritters are best when freshly fried, but they can be made up to 2 hours in advance. Warm in a 250˚F (130˚C) oven before serving.

The fritters also freeze well. Cool completely, layer between sheets of waxed paper in a covered container and freeze for up to 1 month. Do not thaw before reheating. Arrange the frozen fritters on a baking sheet and reheat in a preheated 400ºF (200ºC) oven until hot, 7 minutes.

This article was accurate when it was published. Please confirm rates and details directly with the companies in question.

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