Culinary Arts Institute
5 dried Italian pepper pods
or 1 small piece hot pepper
1 tablespoon coarse salt
1/2 medium onion, chopped
2 garlic cloves
1 cup finely grated malanga root
Peanut oil for frying, heated to 365°F
1. In a mortar, pound together to a paste the pepper pods, salt, peppercorns, onion, and garlic.
2. Add seasoning paste and egg to grated malanga root, beat until light.
3. Drop mixture by spoonfuls into heated oil and fry until golden. Drain on absorbent paper.
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