- SERVINGS: Makes about 2 dozen
Fast Hors d'Oeuvres
- 2 pounds malanga, peeled and cut into 1-inch chunks
- 1 cup grated Mexican Cotija, Nicaraguan Chontaleño or Pecorino Romano cheese (4 ounces)
- 2 tablespoons all-purpose flour
- Salt and freshly ground pepper
- Peanut oil, for frying
- In a large saucepan, cover the malanga with 2 inches of water and bring to a boil. Reduce the heat and simmer until tender, about 15 minutes. Drain well and let cool, then refrigerate until very cold, at least 4 hours.
- In a food processor, combine the malanga with the cheese, flour, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Process until smooth.
- In a medium saucepan, heat 4 inches of peanut oil to 375°. Meanwhile, quickly form the malanga mixture into 1 1/2-inch balls. Working in batches, fry the balls until golden, about 3 minutes. drain on paper towels. Season with salt and pepper and serve hot.
Pair with a crisp, easy drinking Northern Italian Pinot Grigio like one from Barone Fini.