Cooking & Restaurant Management/Latin cuisine



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

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!


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David Foster


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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.

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

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

Attended Drury College, Springfield, MO, Varsity Management, SRI

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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.

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