The Berkeley Bowl Cookbook by Laura McLively & Erin Scott

Author:Laura McLively & Erin Scott
Language: eng
Format: epub
Publisher: Parallax Press
Published: 2018-04-17T04:00:00+00:00

Malanga Masala Latkes

MALANGA

Malanga Masala Latkes

Malanga, a starchy root from Central America, has a “glueyness” that helps bind the ingredients without the need for eggs. It is finely grated and mixed with herbs and spices so that the resulting crispy fritters are a cross between two fried favorites: Indian samosas and Jewish latkes. Top with sour cream and chutney for a sweet-and-sour nosh, or serve with a green salad as a light meal.

Serves 4

1 large malanga blanca (about 12 ounces), peeled and grated (see Note), about 2 cups

⅓ cup minced red bell pepper

⅓ cup petite peas

1 jalapeño pepper, seeded and minced

2 green onions, minced

2 tablespoons freshly squeezed lemon juice

1 tablespoon minced cilantro

1 teaspoon garam masala

¼ teaspoon ground cayenne

½ teaspoon salt

Coconut oil for frying

Sour cream and chutney for serving

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