Nom Nom: Frituras De Malanga

Now that we know a few of you have been trying out the recipe for pumpkin croquetas, we thought we’d share some more fried goodness. Frituras de malanga are, hands down, one of our favorite foods. Seriously, if someone wanted to win our heart, one would do well to bring us a basket of frituras de malanga over a bouquet of roses. Malanga, for the uninitiated, are brown, hairy tubers that look like giant cat turds. But please don’t let their off-putting appearance dissuade you from trying them in fritura form. 

Crisp on the outside, tender and creamy on the inside, they’re great as a side dish or as a snack. We guess you can even get all fancy and serve them as appetizers with all sorts of dipping sauces, but we prefer ours with nothing more than a few drops of Tabasco sauce. 

Yum.

We hope you enjoy these at least half as much as we do:

Ingredients

1 pound of Malanga
1 egg
1 clove of garlic
1 teaspoon of parsley
1 teaspoon of salt
1 teaspoon of vinegar

Oil for frying

Directions

1. Wash and peel the malanga

2. Shred with a cheese grater.

3. Mix remaining ingredients into thinly shredded malanga.

4. Heat oil. When hot, drop in malanga mix by tablespoons, frying until golden brown.

5. Lay on paper towels to absorb excess oil and serve warm.

Cuban Malanga Fritters [Taste of Cuba]