📝 About This Recipe
A beloved staple of Caribbean soul food, these Malanga Fritters are a masterclass in texture—shatteringly crisp on the outside with a creamy, cloud-like interior. Known as 'Frituras de Malanga' in Cuba, they transform the nutty, earthy flavor of the taro-like root into a savory delicacy infused with garlic and fresh herbs. Perfect as a snack or a sophisticated side, they capture the essence of tropical comfort in every golden-brown bite.
🥗 Ingredients
The Fritter Batter
- 1.5 pounds Malanga root (peeled and finely grated using the smallest holes of a box grater)
- 1 large Egg (lightly beaten)
- 3 pieces Garlic cloves (pressed or turned into a fine paste)
- 2 tablespoons Fresh parsley (very finely chopped)
- 1 teaspoon Kosher salt (plus more for finishing)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1/2 teaspoon Baking powder (for extra fluffiness)
- 2 cups Neutral oil (such as vegetable, canola, or grapeseed for frying)
Zesty Garlic-Lime Crema
- 1/2 cup Sour cream or Greek yogurt
- 1 tablespoon Lime juice (freshly squeezed)
- 1 tablespoon Cilantro (minced)
- 1/4 teaspoon Cumin (ground)
👨🍳 Instructions
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1
Begin by peeling the malanga root thoroughly with a vegetable peeler or sharp knife until you reach the white/pinkish-speckled flesh.
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2
Grate the malanga using the finest side of a box grater. It should result in a wet, paste-like consistency rather than distinct shreds; this is the secret to the creamy interior.
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3
Place the grated malanga in a large mixing bowl. If there is excessive liquid pooling at the bottom, you can gently drain it, but do not squeeze it dry.
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4
Add the beaten egg, garlic paste, finely chopped parsley, salt, pepper, and baking powder to the malanga.
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5
Using a wooden spoon or spatula, fold the ingredients together vigorously for 1-2 minutes. This incorporates air and makes the fritters lighter.
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6
In a small separate bowl, whisk together the sour cream, lime juice, cilantro, and cumin to create the dipping sauce. Set aside in the refrigerator.
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7
In a heavy-bottomed skillet or Dutch oven, heat about 1 inch of neutral oil to 350°F (175°C). Use a kitchen thermometer for accuracy.
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8
Test the oil by dropping a tiny bit of batter in; if it sizzles and rises to the surface immediately, it is ready.
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9
Carefully drop rounded tablespoons of the batter into the hot oil. Do not overcrowd the pan; fry in batches of 5-6 at a time.
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10
Fry for 2-3 minutes on the first side until the edges are deeply golden and crisp.
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11
Flip the fritters gently using a slotted spoon or tongs and fry for another 2 minutes on the second side.
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12
Once they are a uniform golden-brown, remove the fritters and place them on a wire rack set over paper towels to drain excess oil.
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13
Immediately sprinkle with a tiny pinch of extra salt while they are still hot.
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14
Repeat the process with the remaining batter, ensuring the oil returns to temperature between batches.
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15
Serve immediately while hot and crispy with the chilled garlic-lime crema on the side.
💡 Chef's Tips
Use the finest grater possible; a coarse grate will result in a falling-apart fritter rather than a cohesive one. Do not use a food processor to 'grate' the malanga as it can make the starch too gummy; the hand-grated texture is superior. Maintain the oil temperature strictly at 350°F; too hot and the outside burns before the inside cooks, too cool and they become greasy. Malanga oxidizes (turns brown) quickly once peeled, so have your other ingredients ready to go as soon as you finish grating. For a spicy kick, add a finely minced habanero or a dash of hot sauce directly into the batter.
🍽️ Serving Suggestions
Pair with a cold, crisp Caribbean lager or a refreshing Mojito to cut through the richness. Serve alongside Arroz con Pollo (Chicken and Rice) for a complete, traditional Cuban-style feast. Use them as a unique gluten-free appetizer for parties, served on a platter with toothpicks. Top with a small piece of seared pork belly or a dollop of guava paste for an elevated sweet-and-savory snack. Accompany with a simple avocado and red onion salad dressed in lime and olive oil.