Frituras De Malanga (Malanga Fritters)
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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INGREDIENTS
Nutrition- 4yellow taro root, peeled & grated (malanga and or yautia)
- 1⁄2teaspoon onion powder
- 3
- 2
- vegetable oil
- 3small eggs
- 1
-
- 1
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DIRECTIONS
- 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!
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