Malanga Taro Root Fritters Recipes

FRITURAS DE MALANGA (MALANGA FRITTERS)

Frituras De Malanga (Malanga Fritters) image

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

Ingredients

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)

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 Fritters image

Provided by Food Network

Categories appetizer

Time 1h50m

Yield 8 fritters

Number Of Ingredients 18

Ingredients

8 cups raw malanga, peeled and diced
1 Scotch bonnet chile pepper
1/4 cup finely chopped parsley leaves
1 tablespoon salt
1/2 cup vegetable oil, plus oil for frying
7 to 8 tablespoons Spices and Herbs Seasoning, recipe follows
1 teaspoon freshly ground black pepper
1 cup chopped onion
1-ounce vinegar
1 1/2 ounces olive oil
1/2 red bell pepper, chopped
2 scallions, chopped
5 large garlic cloves, chopped
1 tablespoon yellow mustard
2 tablespoons bouillon seasoning
1/2 tablespoon freshly ground black pepper
2 to 3 Scotch bonnet peppers, chopped
1/3 cup coarsely chopped parsley leaves

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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