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Makes 20-25 fritters
2 cups shredded yautía (malanga)
½ cup grated parmesan cheese
1 teaspoon minced garlic
2 tablespoons olive oil infused with achiote (annatto)
4 cups olive oil, for frying
In a large bowl, mix the yautía with the rest of the ingredients, and season to taste. Heat the oil in a deep-sided skillet. Drop tablespoons of the mixture into the hot oil, and fry until golden brown.
Recipe courtesy of Cielito Rosado
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