press to zoom

press to zoom

press to zoom

press to zoom
1/15

taro fritters

aka

araNitas de

malanga

~

Taro Root is by far my favorite root vegetable. It can be haved  in savory or sweet recipes. This is a great easy dish for the holiday season. It can be served as an appetizer or side dish. Something familiar to puertorrican culture, yet a bit different, because it's made with taro instead of plantain. If you're outside Puerto Rico, Latin America,Asia Pacific, West Africa or Hawaii  this root vegetable can be found in Asian grocery stores or markets. I hope you enjoy with your loved ones.

KOSHER STYLE | VEGETARIAN
INGREDIENTS
INSTRUCTIONS

1 1/2 CUPS                       COARSLE GRATED TARO

 

1 1/2 CUPS                       FINE GRATED TARO 

 

1                                          EGG

 

2 TBSP.     

 

1/2 TSP.                            HIMALAYAN PINK SALT

 

1/4 TSP.                            FRESLY GROUN PEPPER

 

1 1/2 CUPS                       OIL FOR FRYING    

FOR THE SAUCE:

4 OZ.                                  SOUR CREAM

2 TBSP.                              LEMON JUICE

1 TBSP.                               CHOPPED CULANTRO

                                             OR CILANTRO

PINCH                              SALT AND PEPPER 

1. CUT AND PREPARE ALL THE INGREDIENTS 

2. IN A BOWL PLACE THE ADOBO,EGG, SALT & PEPPER AND MIX UNTIL WELL COMBINED.

3. ADD BOTH OF THE SHREDDED TARO AND MIX WELL UNTIL COMBINED. 

4. PRE- HEAT A PAN AT MEDIUM HEAT WITH THE OIL UNTIL IT'S READY FOR FRYING. 

5. ADD ONE TABLESPOON OF THE MIXTURE , WATCHING NOT TO OVERCROWD THE PAN AND LOWER THE OIL TEMPERATURE. 

 

6. TURN ONCE THEY ARE GOLDEN BROWN . THEN PLACE IN PAPER TOWELS TO ABSORB EXCESS OIL . REPEAT IN BATCHES UNTIL YOU ARE DONE WITH THE MIXTURE.

7. FORE THE SAUCE: MIX ALL INGREDIENTS TOGETHER . 

8. ENJOY ;)