Sunday, March 26, 2006

Malanga Fritters
(Frituras de Malanga)

This is a very popular Cuban appetizer, and great for lunch or a snack.
Serving Size: 6

4 malangas (peeled & grated)
1/2 tspn onion powder
3 garlic cloves (mashed)
2 tbsp parsley (chopped)
vegetable oil
3 small eggs
1 tspn salt

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, grab spoonfuls of the malanga, and drop it 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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At 11:28 AM, Blogger Steve said...

I love all your recipes, thank you!
Wikipedia identifies two Caribbean plants that are called Malanga, which one is this? Eddo or Xanthosoma?
Mil gracias - Steve


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