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Las viandas son parte de los alimentos básicos de la dieta caribeña. En Puerto Rico, llamamos viandas a la variedad de tubérculos o raíces comestibles que son parte de nuestra dieta desde la época de los indios taínos. La malanga es una de mis viandas favoritas. Tiene un sabor un tanto dulzón y su color lila con manchitas es muy atractivo. En inglés se le conoce también como “taro root” y es sumamente popular en la cultura culinaria de Hawaii.
Aunque típicamente las viandas se consumen hervidas en agua de sal con diversos acompañamientos, su consistencia rica en almidón las hace perfectas para hacer frituras. Ejemplo perfecto de viandas hechas en frituras son la típicas alcapurrias puertorriqueñas; sin embargo, no siempre tenemos el tiempo de hacer una alcapurria y rellenarla. Esta receta es sencilla y rápida de disfrutar una fritura de malanga.
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Ingredientes
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1
lb de malanga cruda
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1
cucharada de sofrito
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2
dientes de ajo
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1
cucharadita de sal
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Pizca de pimienta molida (opcional)
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Aceite para freír
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Instrucciones
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1
Añade todos los ingredientes en un procesador de alimentos y procesa hasta crear un puré o una masa homogénea. Con una espátula asegúrate de raspar los bordes del recipiente del procesador para que todo quede bien molido.
-
2
Usando una cuchara de medir, haz bolitas de aproximadamente 1 cucharada de masa. En una sartén con aceite de freír a fuego medio alto, fríe las bolitas.
-
3
Cuando estén doraditas por todos lados, déjalas reposar y enfriar en un plato con papel toalla para que absorba el exceso de grasa.
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Consejos de expertos
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consejo 1
Corta la malanga en trocitos más chiquitos antes de meterla en el procesador de alimentos.
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Información Nutricional
No hay información nutricional disponible para esta receta
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Más acerca de esta receta
-
Las viandas son parte de los alimentos básicos de la dieta caribeña. En Puerto Rico, llamamos viandas a la variedad de tubérculos o raíces comestibles que son parte de nuestra dieta desde la época de los indios taínos. La malanga es una de mis viandas favoritas. Tiene un sabor un tanto dulzón y su color lila con manchitas es muy atractivo. En inglés se le conoce también como “taro root” y es sumamente popular en la cultura culinaria de Hawaii.
Aunque típicamente las viandas se consumen hervidas en agua de sal con diversos acompañamientos, su consistencia rica en almidón las hace perfectas para hacer frituras. Ejemplo perfecto de viandas hechas en frituras son la típicas alcapurrias puertorriqueñas; sin embargo, no siempre tenemos el tiempo de hacer una alcapurria y rellenarla. Esta receta es sencilla y rápida de disfrutar una fritura de malanga.
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