Source: recipe graphic for culture kitchen from chef bren / CLEO TV
Ingredients
1 cup of Mayonnaise (store bought)
1 tablespoon fresh thyme, finely minced thyme
1 tablespoon fresh parsley, finely minced
2 cloves of fresh minced garlic
Sea salt to taste
White pepper to taste
Frituras De Malanga Ingredients:
3-4 cups of canola oil
3 medium sized malanga, (washed, peeled, and grated)
4 cloves of minced garlic
1 bunch chopped fennel leaves (1 Tablespoon)
1 bunch of curly parsley chopped (1 Tablespoon)
½ teaspoon of cumin
½ a teaspoon of cayenne pepper
salt to taste
pepper to taste
one lemon
2 tablespoons of red vinegar
1 large egg
Instructions
Preparation:
1. Place the mayonnaise in a glass bowl, add the thyme, Parsley, and garlic into the bowl,
and mix well.
2. Add one teaspoon of red and vinegar stir cover with a lid, and chill until you're ready to
serve.
Preparation:
1. Place a large frying pan with canola oil over medium high heat.
2. Take the shredded malanga and place in a glass bowl, add the chopped garlic, chopped
fennel, chopped parsley and mix well.
3. Next add the cumin, cayenne pepper, salt and pepper and mix until all the ingredients are
evenly blended. Next, zest 1 lemon into the mixture, add the vinegar, and the egg and
mix well. Once all the ingredients are mixed it should be a dough like consistency.
4. Take a small handful (or spoonful) that you can now form into 2-inch fritters. Place the
fritters into the hot oil, and cook for 6 to 7 minutes until golden brown. Remove from
the oil and place on a plate with a paper towel to absorb the excess oil and serve with the
fresh herb aioli.
