Cooking & Restaurant Management/Latin cuisine

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Question
Mr.Foster

I am using a tropical tuber called : Malanga Lila
I make a Fritter with it, unfortunately i am not able to obtain the taste of the Malanga lila.
I am looking for a way to enhance the taste of the Malanga Lila, what ingredients are able to enhance the taste of the Malanga Lila.

Thank you

Answer
Hi Claude,

I do not have experience cooking the Malanga Lilia root.  I did a bit of research and most sources that make fritters from this will peel and grate the malangas and mix with eggs, garlic, and salt. They then refrigerate this "batter" and fry for 2-3 minutes in a quality vegetable oil at 375 degrees Fahrenheit.

As far as enhancing the taste, I would recommend using a creative dipping sauce for the fritters. You can be creative, but a Tamarindo Ketchup or a Cilantro Sauce would bring out the flavor well.

I hope this helps!

David

Foster and Associates
dfoster@fosterandassociates.net

Cooking & Restaurant Management

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David Foster

Expertise

Any questions related to restaurants, restaurant management, restaurant start-ups as well as culinary and food-related questions.

Experience

I am a seasoned foodservice veteran with nearly 45 years experience in the industry. My extensive background includes overseeing multi-unit, multi-concept restaurant operations ranging from cafeterias to fine dining, and everything in between. I have a strong hands-on operations and marketing background that give me a unique insight into the “Real World” challenges of the restaurant industry. I have extensive concept development, menu and recipe development and kitchen layout and design expertise. I am effective in analyzing operational needs and identifying practical solutions in today’s very dynamic foodservice environment. In the industry, I am respected by my peers and have served on the Board of Directors of the Missouri Restaurant Association and have been a featured speaker on the subject of Home Meal Replacement at various national events. I served on the Culinary Advisory Board of the Ozark Technical College as well as being a guest instructor at Missouri State University.

Organizations
Member of the National Restaurant Association, Past Board Member of the Missouri Restaurant Association, Past Board Member of Big Brothers, Big Sisters of the Ozarks

Publications
The Consultant, Seasoned Views, QSR Magazine, Foodservice Equipment Reports

Education/Credentials
Attended Drury College, Springfield, MO, Varsity Management, SRI

Awards and Honors
I have had restaurant projects featured in The Consultant (a magazine for foodservice consultants with worldwide circulation). I was honored for achieving the highest level of management competence by the Selection Research Institute.

Past/Present Clients
Holiday Inn Hilton Garden Inn TownePlace Suites Buffalo Run Casino Golden Corral Corporation Crosswinds Café Chinese Chef Mr. Dunderbak's Old World Market & Café Bullfeather’s Wings and Grille, Mainstreet Market Bear Rock Café, Cartoon's Oyster Bar & Grill T's Redneck Roadhouse Jim's Steakhouse Neighbor's Mill Bakery & Café Crazy Vine San Francisco Oven Maria's Mexican Restaurant Andy's Frozen Custard The Granite Club Umi Japanese Steaks, Seafood and Sushi Hero's Coffee Mac 'N More South & Walnut Bruegger's Bagels KFC A&W PIzza Hut A Taste of India Benton Square Springfield Grocer Company US Foodservice Premium Standard Farms Smithfield Dakota Organic Meyer Natural Foods Kraft Foods Allens, Inc. Swift Pork USA

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