Malanga Frita

Name: Malanga Frita
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cuban
Ingredients: 2 lbs malanga root, grated; 2 garlic cloves, minced; 1 large egg, beaten; 2 tbsp fresh parsley, chopped; 1 tsp lime juice; 1 tsp salt; 1/2 cup vegetable oil

Crispy Cuban root vegetable fritters made with grated malanga, garlic, and fresh herbs, fried to a golden crunch.

30 minEasyServes 4210 cal/serving

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

Ingredients

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

Instructions

1

In a large bowl, combine 2 lbs grated malanga root, 2 minced garlic cloves, 1 beaten large egg, 2 tbsp chopped fresh parsley, 1 tsp lime juice, and 1 tsp salt.
2

Mix well until a cohesive batter forms.
3

Heat 1/2 cup vegetable oil in a heavy skillet over medium-high heat until shimmering.
4

Drop spoonfuls of the batter into the hot oil and flatten slightly.
5

Fry for 3 to 4 minutes per side until crisp and golden brown.
6

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

Questions

How long does Malanga Frita 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 Malanga Frita?

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.

Serve it with

Malta con Leche drink
Classic Daiquiri drink
Nuoc Cham (Vietnamese Dipping Sauce) sauce

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