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.
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- 1In a bowl, whip eggs.
- 2Add onion powder, garlic, parsley and salt.
- 3Mix well, then add the malangas.
- 4Mix again, then refrigerate for a few hours.
- 5Using a frying pan, heat the oil over medium-high heat.
- 6Using a spoon or scoop, grab spoonfuls of the malanga, and place into the pan.
- 7You can fry five or six at a time.
- 8Make sure to fry on both sides until the malanga fritters are golden brown.
- 9Place on a large platter with paper towel to drain the excess oil.
- 10Serve hot and enjoy!
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Nutritional Facts for Frituras De Malanga (Malanga Fritters)
Serving Size: 1 (23 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 30.7
- Calories from Fat 16
- Total Fat 1.8 g
- Saturated Fat 0.5 g
- Cholesterol 78.2 mg
- Sodium 414.5 mg
- Total Carbohydrate 0.9 g
- Dietary Fiber 0.0 g
- Sugars 0.2 g
- Protein 2.4 g
The following items or measurements are not included:
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