Malanga is a root and a central element in multiple Spanish and French Caribbean cuisines. This preparation of Cuban malanga fritters, or frituras de malanga, is popular south of the border, and in areas of the United States including Florida and New York. Malanga fritters are commonly served in large batches at communions, weddings, and other large celebrations. Look for malanga for sale in specialty food markets or farmers markets. It is popular in sub-tropical areas, where it grows easily in marshy and flooded areas.
Recipe Servings: 4
Prep Time
5 minutes
Cook Time
Total Time
5 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 lbs yellow malanga, peeled and cut into large pieces
- ¼ cup all-purpose flour
- ¼ cup fresh parsley, chopped
- Salt, to taste
- Freshly ground black pepper, to taste
- Vegetable oil, as needed for frying
Directions
- In a large pot, place the malanga and cover to 2 inches above with cold water.
- Simmer over medium heat for 60–90 minutes, until the malanga are very soft and easily pierced with a fork.
- Drain of all but ⅔ cup of the cooking liquid.
- With a potato masher, mash the malanga until the texture is completely smooth.
- Beat in the flour and the parsley, and season to taste with salt and pepper.
- Pour oil to a depth of a ½-inch in a large skillet set over medium heat and bring to about 350°F.
- Fry the batter carefully by large spoonfuls for about 3 minutes, until the fritters are golden.
- Transfer the fritters to paper towel to drain.
- Serve while still hot.
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