Taro Root Fritters are perfect all by themselves…
However they can become so much more if you dip them into something – like a Mayo Mustard Dipping Sauce. I use Vegenaise Mayo and to me, because I haven’t bought traditional mayo in such a long time, I believe this tastes as creamy and decadent as if made with any homemade mayo.
You can make as little or as much as you want… but here are some proportions for you so you get the drift…
VEGAN MAYO MUSTARD DIPPING SAUCE
¼ cup Vegenaise vegan mayo
1 tbs horseradish mustard, but your favorite mustard will work here
Pinch of Kosher Salt
Sprinkle of Sweet Paprika
- Just mix all the ingredients in a bowl and serve alongside your fritters…
And if you’re not into mustard, you can always go to our trusted Puerto Rican staple, MayoKetchup. Right??
This is a recipe featured in Qué Rica Vida – the Spanish-language community site featuring great recipes from a variety of bloggers, including Karma Free Cooking.
Viandas, as we call them in Spanish or at least in Puerto Rico, are part of the staples in Caribbean gastronomy. Viandas are a variety of root vegetables and edible tubers which form part of our diet since the times of the Taíno Indians, Puerto Rico’s first inhabitants.
Malanga or Taro Root is one of my favorite viandas… It has a sweet taste and its speckled lilac interior is very pretty. These are particularly popular in Hawaiian cuisine in the form of poi, a mashed version of taro root.
Typically, viandas are boiled in salted water and eaten with various accompaniments, and their starchy consistency makes them perfect to make into fritters. The perfect example of this is Alcapurrias. But we don’t always have the time to make a filling, make the masa, fill the alcapurrias and fry them. So this fritter is a great short-cut to get the payoff of a fritter without a lot of work. You can read the whole recipe in Spanish in Qué Rica Vida here.
TARO ROOT FRITTERS
1 pound of raw taro root, peeled and cut into 1-inch pieces
1 tsp sofrito
2 garlic cloves, peeled
1 tsp salt
A pinch of freshly cracked black pepper (optional)
- Add all the ingredients into the bowl of a food processor and process until you create a homogeneous puree.
- Using a spatula, scrape the sides of the bowl to make sure the mixture is well combined.
- In a large skillet add enough frying oil for it to be about ½ – 1” deep. Place over medium-high heat until the oil bubbles a bit around the tip of a wooden spoon when submerged in the oil.
- Using a measuring spoon, measure about 1tbs of masa and create small balls and place in the hot oil. Fry balls on all sides until they’re golden brown. Once the skillet is filled with balls frying, turn down the heat to make sure the inside of the fritter is cooked without burning the outside.
- When they’re done, take them from the skillet using a slotted spoon and place on a plate lined with paper towels to cool off and catch all the excess oil.
You can enjoy these fritters on their own… or with a delicious vegan mayo and mustard dipping sauce. This recipe makes about 24 fritters.
This was a post I should have written to publish early in January. Well, it’s already early in February and this will have to do.
This salad was part of our first KarmaFree Cooking class last December. And what’s different about a salad you should ask… well, besides trying to instill into people’s minds the importance of eating a large green raw salad every day, we wanted to introduce some new and different ingredients people might not use raw in a salad. Can you pick them out in this picture here???
Scroll down to see if you guessed right…
Raw pumpkin and raw beets… They’re usually eaten cooked, but these are sweet and delicious additions to any salad.
I know that all you folks who are going thru winter might not crave something cold and raw like salad when it’s cold outside… but eating a healthy portion of raw veggies each day will certainly keep the cold and doctors away.
Here are the components of our Salad:
Green leaf lettuce
Yellow Bell Pepper
Sliced Red Onion
Toss all the ingredients in your desired proportions together in a salad bowl. Dress with your favorite dressing. May we suggest a healthy serving of our Parsley Garlic Dressing.
Parsley Dressing…. GONE!!!!!
May your winter be pleasant and your salad bowl is always full.
Last week we had our 2nd KarmaFree Cooking class and our theme was Loving ourselves first thru our Food. Sometimes, we only cook nice things when we’re cooking for others. But why not cook something nice even if it’s just us in the house??
The recipes we shared are old and new KarmaFree Cooking recipes that work well made just for one person, for two or for a crowd. These are simple, quick and delicious recipes that work well to make just for you on a solo movie night at home and just the same are not much more effort making for a large dinner party.
Here was our class menu:
Pasta with Marinated Tomatoes over Brown Rice Pasta
Quinoa Pasta with Fresh Baby Spinach and Lemon Vinaigrette
Spinach Salad with Macerated Strawberries
Baked Sweet Plantains with Cinnamon and Vanilla
Poached Pears with Blue Cheese and Almond Praline
Even though these were all recipes we had shared in the blog before, it’s never the same reading and making them on your own as seeing how I make them, after I have made them over and over and over again. Your words… not mine.
The class is not only about sharing recipes and techniques. We also talked about alternative pastas… we talked about my favorite olive oils and vinegars. We also talked about microplanes and rasps to grate lemon zest and how I do not like to rinse pasta after I drain it. We also shared how the same ingredients for the Marinated Tomates can be used in a bruschetta as an appetizer or skewered to make for a fancier passed hors d’oeuvre.
I am so grateful for all of those who attended… we had a larger class this time around. Some repeats and some new students. I want to give a great shout out to Adriana from Great Food 360 who attended once again and contributed with the wonderful pictures. She rocks!!!
Again to my lovely assistants Angie and Mom… who help me with the little things that keep the class rolling smoothly.
Hope you can join us for the next installment… Late April. Mark your calendars – Recipes to celebrate Mom. I am already planning the menu.
I learned to make these fritters from Mili at the Yoga Center. She was always a champion of having something fried in our Saturday menus…
I have always been a great fan of anything fried, but to be honest, never made these yautía fritters myself. So why in the world did I want to include them as part of a Cooking Class menu??? Beats me…
So I had to prepare fast, real fast to make a recipe that I could replicate time and time again, and that it tasted as good as Mili’s always did. Thank goodness yautías and most viandas are on sale during Xmas because they’re used in so many typical recipes.
Here are the results… I hope you enjoy them as much as the cooking class students did.
2 medium sized yautías, peeled and cut into small pieces
1 green banana, peeled and cut into small pieces
3 tbs sofrito
2 large garlic cloves, peeled and cut into smaller pieces
1 tsp salt
1 tbs olive oil
Sprinkling of paprika
Frying oil – Grapeseed oil or Canola Oil
- Add all the ingredients in a food processor and blend until you create a puree.
- With a spatula, scrape off the sides of the bowl of the food processor to make sure all the mix is evenly pureed.
- Using a skillet with about ½ inch of oil over medium high heat, fry the fritters creating small mounds with 2 spoons.
- When they’re golden brown on both sides, transfer them to a plate with paper towel to soak up any extra oil.
These fritters are easy… and delicious. You can make them in a cinch. Perfect for an impromptu parranda. They taste like an alcapurria without the filling.
When we were making them at the cooking class, Angie told me if we had left a bit of the soy filling from the yuca pastelón, we could’ve demonstrated how this masa works for an alcapurrias too.