I’m in love with taro root or malangas, as I call them on a daily basis…
Here is a fun and easy way to make taro root for your next party of gathering.
TARO ROOT NESTS
1 pound of raw taro root, peeled and cut into long pieces 1 tsp sofrito 2 garlic cloves, peeled 1 tsp salt A pinch of freshly cracked black pepper (optional) Frying oil – canola oil, grape seed oil, vegetable oil, peanut oil, etc.
- Shred the taro root pieces using the shredding blade of your food processor. You could also shred by hand using a box grater, but this would be much harder and take up more time.
- Transfer the shredded taro root to a large mixing bowl and season with the sofrito, salt and black pepper. Grate the garlic cloves using a microplane grater over the shredded taro root mixture. Combine well all the ingredients using your hands. I find they work best for doing this.
- In a large skillet, add enough frying oil to make it about ½” to 1” deep and bring to temperature over medium-high heat. The oil will be ready for frying when you stick the back of a wooden spoon into the oil and bubbles form all around it.
- Make mounds of the seasoned shredded taro root… Squeeze out all the starchy liquid from it and place on the hot oil to fry. Using a spoon, pour some of the hot oil over the mound of shredded taro root to help it cook on the inside and to start to harden the top part a bit. Place mounds of taro root on the skillet leaving some space between the mounds so they don’t stick together.
- After a few minutes, flip the mound on the other side so it fries evenly on all sides. When the taro root mounds are golden brown on all sides, take them off the oil using a wooden spoon and place them on a plate lined with paper towels to absorb all the excess oil. If you want, you can sprinkle them lightly with some more kosher salt, but it may not be necessary.
Enjoy these little nest fritters as an appetizer or as the crispy component to any Latin dinner…