Prep 15 mins
Cook 15 mins
This is a very popular Cuban & Miamian appetizer, and great for lunch or just a snack. The various species of malanga (Cuba) or yautia (Puerto Rico), include some of the oldest root tops in the world. It was first cultivated in tropical America, and spread to Africa, and is also grown in the Phillipines. Malanga has more flavor than most other tropical tubers, and has been described as more like nuts than potatoes. Refrigerate for about 3-4 hours.
- 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)
- 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.
- Serve hot and enjoy!
Good recipe, onion poweder works better than fresh onion. Try cilantro instead of parsley for a better kick. The istructions are excellent. Everyone should achieve deliciousness!