Crispy Malanga Fritters

Name: Crispy Malanga Fritters
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cuban
Ingredients: 2 lbs malanga root, grated; 4 garlic cloves, minced; 2 large egg, beaten; 2 tbsp fresh parsley, chopped; 1 tsp salt; 1 cup vegetable oil

Crispy Cuban style root vegetable fritters made from grated malanga, garlic, and fresh parsley fried to a golden crunch.

30 minEasyServes 4220 cal/serving

CubanAppetizerStovetopVegetarianHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeShellfish-FreeSesame-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-Free

Ingredients

2 lbs malanga root, grated
4 garlic cloves, minced
2 large egg, beaten
2 tbsp fresh parsley, chopped
1 tsp salt
1 cup vegetable oil

Instructions

1

In a large bowl, combine the 2 lbs grated malanga root, 4 minced garlic cloves, 2 beaten large egg, 2 tbsp chopped fresh parsley, and 1 tsp salt until thoroughly mixed.
2

Heat the 1 cup vegetable oil in a heavy skillet over medium-high heat until hot.
3

Drop spoonfuls of the malanga mixture into the hot oil and flatten slightly with a spatula.
4

Fry for 3 to 4 minutes per side until deep golden brown and crispy.
5

Transfer the fritters to a paper towel-lined plate to drain before serving.

Questions

How long does Crispy Malanga Fritters keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Crispy Malanga Fritters?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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