Cuban Malanga Fritters in Sweet Pepper and Lime Escabeche

Instructions

1. 1

   1. Finely grate the malanga and place it in a clean towel. Gently squeeze out some excess moisture, then transfer it to a large bowl.

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   2. Add the beaten egg, half of the garlic, parsley, 1 teaspoon salt, black pepper, cumin, and rice flour to the malanga. Mix very well until you have a moist but shapeable mixture.

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   3. Shape the mixture into 16 small balls or croquettes with lightly moistened hands and place them on a tray. If the mixture feels too soft, let it rest for 5 minutes before frying.

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   4. Heat the vegetable oil in a deep skillet or saucepan to 350 °F / 175 °C. Fry the fritters in batches for 4 to 5 minutes, turning them, until golden and crisp. Remove and drain on paper towels.

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   5. For the escabeche, heat the olive oil in another skillet over medium heat. Add the onion, sweet peppers, and remaining garlic. Cook for 5 to 6 minutes, stirring, until the onion softens without browning too much.

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   6. Stir in the lime juice, white vinegar, bay leaf, dried oregano, optional sugar, and remaining salt. Cook over low heat for 2 to 3 minutes so the flavors meld and the liquid warms through.

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   7. Place the fried malanga fritters on a serving platter and spoon the warm escabeche with onion, sweet peppers, and bay leaf over the top. Let rest for 5 minutes so they absorb some flavor without losing all their texture.

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   8. Serve hot or warm as a main dish. If you want to keep them crispier, serve the escabeche on the side and spoon it over just before eating.