As we pay greater attention to where our food comes from, our health and the health of what we’re consuming, even the most carnivorous eaters are taking a break from meat – at least occasionally. Of course, it can be challenging to follow Meatless Monday, the international campaign to eat vegetarian on Mondays, without making it Carb-Lovers’ Monday. So we’ve turned to area chefs for a little inspiration. Today, Cuba Libre shares their Malanga Fritters recipe.
- 1¼ lb malanga, grated (taro root can be used if you can’t find malanga)
- 1½ eggs, beaten
- ⅓ cup water
- 1 tablespoon Kosher salt
- 2 tablespoons culantro, chopped
- 2 tablespoons garlic cloves, microplaned
- Grate the malanga on a box grater with the fine side to get ‘ribbons’.
- Take 8 oz. of malanga and process using a food processor. Pulse several times to break it down more finely.
- Combine malanga, eggs, water, salt, cilantro and garlic.
- Heat oil to 360ºF. Spoon malanga fritters into the hot oil using a small scoop. Fry until golden brown (approximately 5 -7 minutes).
- Serve with a Taramindo Ketchup (recipe follows).
- 7 oz. jalapeño chiles, seeded and chopped
- 1 oz. garlic cloges, chopped
- 4 tablespoons fish sauce
- 4 oz. dark brown sugar
- 8 oz. tamarind pulp
- ¾ cup white wine vinegar
- ½ cup water
- ¾ cup ketchup
- Combine all ingredients together until well blended.