Ingredients

• 8 cups raw malanga, peeled and diced
• 1 Scotch bonnet chile pepper
• 1/4 cup finely chopped parsley leaves
• 1 tablespoon salt
• 1/2 cup vegetable oil, plus oil for frying
• 7 to 8 tablespoons Spices and Herbs Seasoning, recipe follows
• 1 teaspoon freshly ground black pepper
• 1 cup chopped onion
• 1-ounce vinegar
• 1 1/2 ounces olive oil
• 1/2 red bell pepper, chopped
• 2 scallions, chopped
• 5 large garlic cloves, chopped
• 1 tablespoon yellow mustard
• 2 tablespoons bouillon seasoning
• 1/2 tablespoon freshly ground black pepper
• 2 to 3 Scotch bonnet peppers, chopped
• 1/3 cup coarsely chopped parsley leaves

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Instructions

1. Add the malanga to a food processor and pulse until a pasty-like consistency forms, then transfer to a mixing bowl. Using a mortar, mash the chile, parsley and the salt. Heat the 1/2 cup of vegetable oil in a medium skillet over low heat, add the Spices and Herbs Seasoning and saute for 1 minute. Add to the bowl with the malanga paste. Stir in the black pepper, cover and let stand for 1 hour. The batter can be refrigerated for up to 1 day.
2. Coat a heavy pan, with oil over medium-high heat. Once the oil is hot, drop the batter by tablespoons into the hot oil. Do not crowd. Fry the fritters until golden, about 3 to 4 minutes on each side. Remove the fritters to paper towels to drain. Transfer to a serving platter and serve hot.
3. Put the 10 first ingredients in a blender or a food processor and blend until smooth. Add the parsley and stir to combine.