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??
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.
When you ask people what vegetarians eat, you will get a lot of different answers. Some will say they only eat plants, others that vegetarians drink milk and eat eggs and some might even say that all vegetarians eat chicken and fish!
In a way all of them are right, because vegetarians can be many things. Me, personally, I am a lacto-vegetarian. But I did not become one right away… I went thru a myriad of these iterations before I felt I could actually call myself a vegetarian.
Depending on the type of vegetarian you are talking about, they might eat everything from only fruit to chicken and fish.
To clear up the confusion a bit, the Danish site Elsiden.dk have made a graphic that shows exactly what each of the 10 types of vegetarians and vegans eat:
Whether pescetarians and pollotarians are vegetarians is up for discussion. Personally I don’t think they are vegetarians, but I’m sure some people will disagree with me and call them vegetarians.
Semi-vegetarians are also not real vegetarians, but meat-eaters who are on the way to become vegetarians or vegetarians that eat meat at social events.
What’s your take? Please share with us on the comments section…
The Centro Cultural Yoga Devanand will offer this coming Sunday, December 7, a Vegetarian Xmas Cooking Class featuring typical dishes from the Puerto Rican Xmas menu. “This is our way to teach our community that you can celebrate a typical Puerto Rican Xmas, with all the traditional flavors we love but without the need to harm any living creature. Also, our students will taste for themselves how delicious and accessible vegetarian cooking can be – made with the exact same ingredients all Puerto Ricans love so much.” shares Carmen González, who will lead the cooking class.
The vegetarian cooking class will be from 1PM to 5PM. Participants should bring their own apron and where to take notes. The Vegetarian Xmas Cooking Class is only $20 per person and it’s a donation to the Centro Cultural Yoga Devanand. Spaces are limited.
The Centro Cultural Yoga Devanand is a non-profit institution offering Mantra Yoga Meditation and Hatha Yoga. They also provide orientations via seminars on vegetarian cooking, stress management, relaxation workshops, breathing techniques and other natural and positive practices. The Center is located in Calle 13 SO #824 in Caparra Terrace. You can find them on Facebook at www.facebook.com/CentroCulturalYogaDevanand. For more information call 787-273-0236.