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1
Add the malanga to a food processor and pulse until a pasty-like consistency forms, then transfer to a mixing bowl.
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2
Using a mortar, mash the chile, parsley and the salt.
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3
Heat the 1/2 cup of vegetable oil in a medium skillet over low heat, add the Spices and Herbs Seasoning and saute for 1 minute.
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4
Add to the bowl with the malanga paste.
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5
Stir in the black pepper, cover and let stand for 1 hour.
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6
The batter can be refrigerated for up to 1 day.
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7
Coat a heavy pan, with oil over medium-high heat.
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8
Once the oil is hot, drop the batter by tablespoons into the hot oil.
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9
Do not crowd.
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10
Fry the fritters until golden, about 3 to 4 minutes on each side.
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11
Remove the fritters to paper towels to drain.
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12
Transfer to a serving platter and serve hot.
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13
Put the 10 first ingredients in a blender or a food processor and blend until smooth.
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14
Add the parsley and stir to combine.
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15
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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16
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.
