Malanga Fritters Recipes
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.
Provided by Manami
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- 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!
Nutrition Facts : Calories 30.8, Fat 1.9, SaturatedFat 0.6, Cholesterol 78.3, Sodium 414.6, Carbohydrate 0.9, Fiber 0.1, Sugar 0.2, Protein 2.5
MALANGA FRITTERS
Malanga is similar to a yam in appearance and a potato in flavor. The root vegetable is commonly used in tropical countries. By grating the malanga, it comes together easily into a batter that fries up crispy and delicious. A savory Tamarindo Ketchup is the perfect dipping sauce.
Provided by Raven Higheagle @ravenhigheagle
Categories Potatoes
Number Of Ingredients 15
Steps:
- To make the tamarindo ketchup, whisk all the ingredients together with 1/2 cup water until well blended. Set aside.
- To make the fritters, grate the malanga on a box grater with the fine side to get 'ribbons'.
- Take 8 ounces of malanga and process using a food processor. Pulse several times to break it down more finely. Combine malanga, eggs, 1/3 cup water, culantro, garlic and salt.
- To cook, heat oil to 360F. Spoon malanga fritters into the hot oil using a small scoop. Fry until golden brown, approximately 5 to 7 minutes.
- Serve with taramindo ketchup.
MALANGA FRITTERS
Steps:
- Add the malanga to a food processor and pulse until a pasty-like consistency forms, then transfer to a mixing bowl. Using a mortar, mash the chile, parsley and the salt. Heat the 1/2 cup of vegetable oil in a medium skillet over low heat, add the Spices and Herbs Seasoning and saute for 1 minute. Add to the bowl with the malanga paste. Stir in the black pepper, cover and let stand for 1 hour. The batter can be refrigerated for up to 1 day.
- Coat a heavy pan, with oil over medium-high heat. Once the oil is hot, drop the batter by tablespoons into the hot oil. Do not crowd. Fry the fritters until golden, about 3 to 4 minutes on each side. Remove the fritters to paper towels to drain. Transfer to a serving platter and serve hot.
- Put the 10 first ingredients in a blender or a food processor and blend until smooth. Add the parsley and stir to combine.
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