Frituras de malanga/ Malanga fritters
La malanga es un alimento muy usado en la dieta de los cubanos, al igual que la mayoría de las viandas y este especialmente porque es fácilmente digerible. Es principalmente energética, como las otras viandas. Las hojas de la malanga son muy nutritivas, principalmente por su alto contenido en betacacotenos, vitaminas C y B2, y hierro.
Ingredientes
- 3 medium taro
- 1 egg
- 2 tablespoons finely chopped fresh parsley oregano, rosemary and basil 5 cloves of garlic
- 3 cachucha peppers
- 1/2 onion
- black pepper and salt
- 1 /2 cup of honey
Elaboración paso a paso
- Wash the taro well with a brush and dry them very well.
- Now peel them carefully. They tend to slip a bit on your hands as you remove the skin,
- Grate the taro with a fine grater. The result will be a very white paste.
- Peel the garlic cloves, put them in a mortar with a pinch of salt and crush it until a paste is made.
- Chop the cachucha pepper, the onion an the aromatics herbs;
- Add, where you have the taro, the beat egg, the garlic, the onion, cumin, salt and black pepper and mix carefully but very well until you have a smooth preparation.
- Heat about two cups of oil (about 400 ml) in a deep frying pan. When it is very hot, take a small spoon, fill it and drop its contents gently into. You can go doing five by five heaping tablespoons. Only when they are well browned (the oil will stop bubbling) turn it over with the help of a fork. When you take them out, put them on kitchen paper to remove the excess fat. Do not let them cool, enjoy them just after they have been fried, dipping the fritters in honey and then drizzle with the herb of your choice.