Description
These malanga fritters (aka frituras de malanga) are a super crunchy cuban appetizer perfect for tapas. If you’re not familiar with malanga, it’s a root vegetable that’s creamier and more nutrient-dense than potatoes.
Ingredients
2 cups grated malanga (about 3 malangas)
½ cup finely diced onion
1 teaspoon grated garlic
2 tablespoons finely chopped parsley
2 teaspoons salt
½ teaspoon white pepper
1 tablespoon white vinegar
1 beaten egg
2 cups vegetable oil (for frying)
Instructions
Peel and grate the malanga using a box grater affiliate link (or use a food processor). While you can use a food processor, the texture is much better if you grate it. The last little bits are hard to grate, so you may want to use the food processor for those bits or discard them.
Finely dice the onions and the parsley. (My mom tends to leave the parsley a bit bigger, but I prefer it finely diced!)
Add the rest of the ingredients to the grated malanga. Taste and adjust the salt and pepper.
Heat the vegetable oil in a medium frying pan on medium-high heat for about 5 minutes, then drop the malanga mixture by tablespoonfuls into the hot oil. Fry for about 7-8 minutes or until golden brown. Drain on paper towels. Add a little salt and serve.
Makes 24 fritters.
Equipment
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Notes
Grating the malanga is a bit of challenge because malanga is slippery. I use a paper towel to get a firmer grip on the malanga. You need to use the side of the grater with the smallest holes.
Fry only the ones you intend to eat right away, as fritters get soggy if you let them sit too long. Then, you can refrigerate the uncooked dough for another day. The dough keeps for a few days in the fridge.
Serve with sriracha mayo or lime cilantro sauce.
Nutrition
- Serving Size: 2 fritters
Keywords: malanga, malanga fritters, frituras de malanga, cuban appetizers