Making The Corn Fritters

Ok, here’s the deal. Making these corn fritters is super easy.

When you add the ingredients into a food processor, you want to make sure your batter is thick but pourable. Achieving that consistency is tricky but, as long as you don’t blend the corn too much, it should be fine.

Make Ahead Tips

You can make the corn fritters mixture ahead of time, about 2-3 days in advance, and then save it in an airtight container until you’re ready to fry.

Storage Tips

Keep the fritters at room temperature for up to 2 hours. Store the fritters in an airtight container in the refrigerator for up to 3 days. You can also transfer them to a freezer-safe bag. They can be stored for up to 2 months.

Slicing & Frying The Plantains

Ok, the most common method for slicing plantain chips is to slice them into thin rounds (like my crispy fried plantain chips).

But… I prefer these long thin plantain strips. The thinner they are, the crispier they’ll get. Trust me, it’s worth the effort!

Can you use a mandolin or a sharp knife to slice the plantain into long ribbons? Yes. Personally, I prefer using a vegetable peeler. Just make sure you get a good grip on the peeled plantains.

Best Dipping Sauce For Mariquitas

When you go to a Cuban restaurant in Miami and order mariquitas, they always give you a delicious garlic dipping sauce for the plantain chips. YUM!

While they’re similar in flavor and ingredients, this dipping sauce is not the same as my Cuban mojo marinade. This citrusy dipping sauce is made with sour orange juice, olive oil, garlic, and salt + pepper.

You can store the sauce in an airtight container in the refrigerator for up to a week. Just bring it to room temperature before serving.

Serving Suggestions

You’ll usually see us enjoying these mariquitas with the mojo sauce by itself. It’s one of my favorite Cuban appetizer recipes but you can absolutely pair it with the following:

• Guacamole. Avocados and plantains are a match made in heaven. My guacamole recipe is very simple. You can always add jalapeño if you want some heat.

• Ceviche de camaron. Omg, the thought of shrimp ceviche with some crunchy plantain strips is making my mouth water. Perfect for Summer!

• Your favorite salsa. Whether it’s a fire roasted salsa or my easy mango salsa, these complement the plantains perfectly.

Storage & Reheating Tips

I recommend storing cooled mariquitas in a resealable plastic bag with the excess air squeezed out for about 1 week. But don’t place them in the refrigerator, as the cold can make them lose their crunch.

If the chips lose some of their crunch, you can crisp them up again in the air fryer for 3-4 minutes at 350ºF. Let them cool completely before storing them again.

Ripening Plantains For Maduros

It takes about 10 days for a green plantain to be fully ripe and ready for sweet plantains.

• If you need to ripen a plantain quicker, you can either place them in a brown paper bag for a few days OR you can place them in the oven, unpeeled, at 300ºF for 20 minutes.
• To STOP plantains from ripening: If it’s been longer than 10 days and you’re not yet ready to make sweet plantains, you can place the ripe plantains in the fridge to stop the ripening process.

Sweet plantains vs Tostones

By the way, there is a difference between sweet plantains and twice-fried plantains (tostones). Both of these are made from green plantains, but they differ in how they are prepared as well as in texture and flavor.

Flavor & Texture

• Sweet plantains are made from green plantains that have turned yellow or black (meaning they have ripened). They have a sweet flavor with a soft, tender texture, similar to bananas.
• Tostones are made from green, unripe plantains, just like my mariquitas. They have a starchy, mild flavor with a firm texture.

Preparation

• Sweet Plantains are peeled and sliced diagonally, then fried in a bit of oil until golden brown and caramelized.
• Tostones are peeled, sliced into rounds, and fried until partially cooked. Then, they are removed from the oil, flattened with a tostonera, and fried again until crispy.

Ingredients You’ll Need

• Malanga. Also known as taro root, malanga is a starchy root vegetable with a brown, rough, hairy outer skin and white flesh similar to yuca.

• Oil for frying. You can also use another neutral oil with a high smoke point.

• Salt to taste. If you want to add more spices, just toss about 1/2 teaspoon of the seasonings of your choice before frying.

Prep Instructions

• Peel. First things first, peel the malanga completely until you see the white flesh. Be careful since the flesh can be slippery. You may need to use a paper towel to hold it as you are peeling it for a better grip.

• Cut the peeled malanga in half so it’s easier to slice and place it in cold water to avoid browning.

• Slice. Using a mandoline or a sharp knife, slice the malanga into even paper-thin slices (about 1/8-inch thick) then lay them on paper towels to dry.

Why You’ll Love This Recipe

• Unique flavors. Malanga root has a nutty, slightly sweet taste which makes for a unique and flavorful soup. The creamy texture of the soup also adds to its appeal, making it a perfect comfort food.

• Nutritious and great for stomach issues. Malanga is a great source of dietary fiber, complex carbohydrates, vitamins, and minerals such as potassium, magnesium, and iron. By making Crema de Malanga, you can enjoy a nourishing and satisfying meal that’s also good for your health.

• Simple, accessible ingredients. Making Crema de Malanga requires only 5 ingredients that are readily available in most grocery stores.

Ingredients You’ll Need

• Malanga. The star of our recipe (also known as Taro Root). A starchy root vegetable with a subtle and pleasant taste that pairs well with a wide range of flavors and ingredients.

• Garlic. Adds a lot of flavor to this malanga soup. Its pungent and slightly sweet taste can help to balance out the other rich flavors in the soup.

• Cream cheese. Adds a creamy, tangy richness to a soup. It can also help to thicken it and provide a smooth and velvety texture.

• Extra virgin olive oil. Adds a rich, fruity flavor to a soup. Its unique taste can enhance the other flavors in the soup.

• Whole milk. Adds a luxurious texture and slightly sweet taste that complements other ingredients.

• Salt and pepper to taste.

Step-By-Step Instructions

• Soften the malanga root. In a large saucepan, place the peeled malanga with enough water and salt. Bring to a boil. Reduce heat to medium-high heat for about 15-20 minutes until fork tender. Drain.

• Blend all the ingredients. Transfer the boiled malanga chunks to a high-speed blender. Add the garlic, cream cheese, olive oil, milk, salt, and pepper. Blend until pureed, smooth, and creamy.

• Make the malanga soup. Transfer the soup to the saucepan. Simmer and stir for 4-5 minutes at medium-low heat. This soup should be thick and creamy. If you’d like a thinner consistency, add more milk (or water) to thin it out. Taste and adjust seasonings.

Recipe Tips & Tricks

• Use fresh malanga root. It’s important to choose a malanga root that’s firm and free of bruises or blemishes. This will ensure that the soup has a good taste and texture.

• Use room temperature ingredients. Making sure the cream cheese and milk are at room temperature helps prevent lumps and ensure a smooth texture for the Crema de Malanga.

• Use a high-speed blender. This will help you achieve the perfect smooth, creamy, and velvety texture of the soup. An immersion blender works too!

Recipe Variations

• Make it vegan or dairy-free. You can replace the cream cheese and whole milk with a plant-based alternative such as coconut milk or almond milk. Just know the consistency will not be as thick and the flavor may change but I’m sure it will taste delicious.

• Prefer a chunkier texture? For a heartier texture, you can leave some chunks of malanga in the soup instead of blending it completely.

• Add toppings to the soup. To add more depth of flavor to the soup, you can add some fresh herbs such as chopped parsley, or add a swirl of olive oil to give the soup an extra boost of flavor.

Storage Tips

• Store in the refrigerator. Crema de Malanga can be stored in an airtight container in the refrigerator for up to 3-4 days.

• Freeze it. Place in an airtight container for up to 2-3 months and make sure to leave some space in the container to allow for expansion during freezing.

• Reheat and serve: When you’re ready to enjoy the soup, reheat it gently on the stovetop or in the microwave until it’s heated through. You may need to add a bit of extra liquid to thin out the consistency after reheating.