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Posts tagged ‘yautia’

Frituras de Malanga

I bought the malanga by mistake.  I’d considered adding it to my garbanzos last week but left it out at the last minute.  Not wanting to let it go to waste, I decided to try making fritters instead.  I’d stopped by a friends house unexpectedly when he was finishing a batch for salt cod fritters, and it looked so easy and simple that I wanted to try this variation.  They’re the kind of last minute side dish that could be whipped up in a few minutes.  I looked through a few different recipes that were very similar – malanga, eggs, a little garlic, maybe parsley.  Reading A Taste of Old Cuba, I was reminded that frying 0f any kind was always left for last so that the fritters, plantains or croquetas could be served hot and crisp, never greasy .  I hadn’t thought about it before but realized that I do associate the crackle and sizzle of frying with a great meal about to be had – a little music drawing everyone to the table. Read more

Figure Eights

There’s always a point when I finish a post and choose a country category that feels a little dishonest.  Well not so much dishonest but not the whole elephant either.  When I decided to write about Latin food, I knew that it would be a fuzzy focus and difficult to define.  Buñuelos, fritters popular throughout Spain and Latin America, are a good example.  Originally from the Iberian penninsula, they’re either Arabic or Sephardic, or maybe both.  Typically made from a wheat-based dough that’s flavored with anise, they’re rolled into balls or discs and deep fried then topped with a syrup or honey. Read more