Nom Nom: Frituras De Malanga

Know what never fails to make a bad day better? Deep fried anything. Oreo, potato, child, walrus. Anything. Frituras de malanga happens to be one of our favorite foods and is something we’ve enjoyed since childhood, when our mom used to make the kitchen smell horrible for days after frying malanga. We figured it’s high time we pass on the tradition and make our own kitchen smell in order to prepare some delicious golden-brown nuggets of yumminess. We’re so ready:

Ingredients:

4 yellow taro root, peeled & grated (malanga and or yautia)

1/2 teaspoon onion powder

3 garlic cloves, smashed

2 tablespoons parsley, chopped

vegetable oil

3 small eggs

1 teaspoon salt (to taste)

crushed red pepper flakes, to taste

1 teaspoon lime juice (not the bottled kind)

Of course not the “bottled kind.” Don’t be common.

Directions:

In a bowl, whip eggs.

Add onion powder, garlic, parsley and salt.

Mix well, then add the malangas.

Mix again, then refrigerate for a few hours.

Using a frying pan, heat the oil over medium-high heat.

Using a spoon or scoop, grab spoonfuls of the malanga, and place into the pan.

You can fry five or six at a time.

Make sure to fry on both sides until the malanga fritters are golden brown.

Place on a large platter with paper towel to drain the excess oil.

Let them cool before we stuff them all into your face and accidentally burn through that vulgar-looking little cosita at the back of your throat. Spray kitchen with Febreze and cross your fingers.

Frituras De Malanga (Malanga Fritters) [Recipe Zaar]