📝 About This Recipe
A beloved staple of Caribbean street 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 earthy, nutty profile of the taro-like root vegetable into an irresistible snack seasoned with aromatic garlic and fresh parsley. These are more than just appetizers; they are a nostalgic, golden-brown comfort food that captures the vibrant spirit of tropical island cooking.
🥗 Ingredients
The Fritter Base
- 1.5 pounds Malanga Blanca (peeled and washed)
- 1 large Egg (lightly beaten)
- 4 cloves Garlic (finely minced or pressed into a paste)
- 1/4 cup Fresh Parsley (finely chopped)
- 1 teaspoon Salt (plus more for finishing)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Baking Powder (for extra fluffiness)
For Frying
- 2 cups Vegetable Oil (or enough for shallow frying; use a high smoke point oil)
Garlic Lime Crema (Optional Dip)
- 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 roots using a sturdy vegetable peeler or a sharp knife, ensuring all the brown, hairy skin is removed until the white, speckled flesh is revealed.
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2
Using the finest side of a box grater, grate the malanga into a large mixing bowl. The texture should be a thick, wet, and slightly slimy paste; this natural starch is what binds the fritters.
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3
In a separate small bowl, whisk the egg until the yolk and white are fully combined, then pour it into the grated malanga.
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4
Add the minced garlic, finely chopped parsley, salt, black pepper, and baking powder to the malanga mixture.
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5
Fold the ingredients together using a spatula until the herbs and garlic are evenly distributed throughout the batter. Do not overmix.
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6
In a heavy-bottomed skillet or cast-iron pan, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C).
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7
To test the oil, drop a tiny bit of batter into the pan; if it sizzles and floats immediately, the oil is ready.
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8
Carefully drop the batter into the hot oil by the tablespoonful. Work in batches to avoid crowding the pan, which would lower the oil temperature and lead to greasy fritters.
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9
Fry the fritters for about 2-3 minutes on the first side until the edges are noticeably golden brown and crisp.
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10
Gently flip each fritter using a slotted spoon or tongs and fry for another 2 minutes on the second side.
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11
Transfer the cooked fritters to a plate lined with paper towels to drain any excess oil.
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12
While the fritters are still hot, sprinkle them with a tiny pinch of extra salt to enhance the earthy flavors.
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13
For the optional crema, whisk the sour cream, lime juice, cilantro, and cumin in a small bowl until smooth.
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14
Serve the fritters immediately while they are at their maximum crispness.
💡 Chef's Tips
Always grate the malanga by hand using the fine holes of a grater; using a food processor can make the batter too watery. If your batter seems too thin, let it sit for 5 minutes to allow the natural starches to thicken, or add a teaspoon of all-purpose flour. Ensure the oil is hot enough before frying; if the oil is cold, the malanga will absorb it and become heavy rather than crispy. Malanga oxidizes quickly once peeled, so have your other ingredients ready to go as soon as you finish grating. You can substitute Malanga with Taro root if you cannot find Malanga Blanca at your local market.
🍽️ Serving Suggestions
Serve alongside a zesty Garlic Mojo sauce or a spicy Mayo-Ketchup dip for an authentic Cuban experience. Pair with a cold, crisp lager or a refreshing glass of sweetened iced tea with lime. These make an excellent side dish for a traditional meal of black beans and white rice. Serve as a pass-around appetizer at parties with a squeeze of fresh lime juice over the top. Arrange on a platter with fresh cilantro sprigs and lime wedges for a beautiful presentation.