Malanga Fritters from Sabor

Name: Malanga Fritters from Sabor
Yield: 8 appetizer servings
Cuisine: American
Ingredients: 4 good-sized garlic cloves, peeled; ½ cup flat-leaf (Italian) parsley; About 1½ teaspoons coarse kosher salt; ¼ teaspoon ground pepper; 2 pounds firm, crisp malanga; 2 pounds firm, crisp malanga; 2 tablespoons flour; Vegetable oil for frying; Lemon wedges

Preparation info

8
appetizer servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

This version of fritters comes from Gail Lewis, who runs the cozy Sabor Restaurant in New York City’s Greenwich Village. The irresistibly crunchy tidbits have a chewy interior that bursts with garlic flavor.

Ingredients

4 good-sized garlic cloves, peeled
½ cup flat-leaf (Italian) parsley
About 1½ teaspoons

Americas
United States
Cuba
Greenwich Village
New York City
Starter
Vegan
Puerto Rico

Method

With motor running, drop garlic and parsley into food processor; chop to fine texture, scraping down sides of container. Add 1½ teaspoons salt and the pepper.
Peel malanga; cut into 1-inch chunks. Add to garlic mixture, turning machine on and off to make tiny but dis