Cuban Malanga Fritters Stuffed with Picadillo and Herb Tomato Sauce

Instructions

1. 1

   1. Place the malanga in a pot with enough water to cover it and 4 g (3/4 tsp) salt. Bring to a boil and cook over medium heat for 20 to 25 minutes, until very tender. Drain well and let it steam off for 5 minutes to remove excess moisture.

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   2. While the malanga cooks, heat 15 ml (1 tbsp) olive oil in a large skillet over medium heat. Add half of the onion, half of the garlic, and all of the green bell pepper. Sauté for 4 to 5 minutes until fragrant and softened.

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   3. Add the ground beef to the skillet and cook for 6 to 8 minutes, breaking it up with a spoon, until no longer pink. Stir in the cumin, 1/2 tsp dried oregano, half of the black pepper, and 2 g (1/4 tsp) salt.

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   4. Add 180 ml (3/4 cup) tomato puree, the green olives, raisins, bay leaf, and 30 ml (2 tbsp) sour orange juice. Cook over medium-low heat for 10 to 12 minutes, stirring occasionally, until the filling is thick. Remove the bay leaf and stir in 1 tbsp of the fresh parsley. Let the filling cool.

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   5. Mash the cooked malanga until smooth. Mix with the egg, rice flour, 2 g (1/4 tsp) salt, the remaining black pepper, and 1 tbsp fresh parsley. Knead gently until a shapeable dough forms. If it feels too wet, let it rest for 5 minutes so the rice flour absorbs moisture.

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   6. Divide the malanga dough into 8 portions. Lightly moisten your hands, flatten each portion into a disk, and place 1 to 2 tbsp of picadillo in the center. Carefully close and shape into sealed balls or round croquettes.

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   7. Coat each ball evenly with breadcrumbs. Place them on a tray and refrigerate for 10 minutes so they hold their shape better.

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   8. For the sauce, heat the remaining 15 ml (1 tbsp) olive oil in a small saucepan over medium heat. Sauté the remaining onion and garlic for 3 minutes. Add the remaining 180 ml (3/4 cup) tomato puree, 120 ml (1/2 cup) water, the remaining dried oregano, 15 ml (1 tbsp) sour orange juice, and 2 g (1/4 tsp) salt. Cook for 8 minutes until slightly thickened. Turn off the heat and add the remaining parsley.

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   9. Heat the vegetable oil for frying in a deep pot to 350°F / 175°C. Fry the malanga balls in batches for 3 to 4 minutes per batch, until golden and crisp. Remove and drain on paper towels.

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    10. Serve the fritters hot with the herb tomato sauce spooned over or on the side.

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    11. If you prefer to bake them, preheat the oven to 425°F / 220°C, brush the fritters lightly with oil, and bake for 18 to 22 minutes, turning halfway through, until golden.