From My Kitchen, Malanga Fritters

From My Kitchen, Malanga Fritters


By Silvia Mayra Gómez Fariñas

Malanga is a Caribbean starchy tuber resembling a sweet potato, also known as tannia in some parts of the region. Malanga fritters are among the most popular Cuban dishes, enjoyed across the country by locals and visitors alike.

Frituras de Malanga 4 Portions

Ingredients: 4 large malangas 1 egg 1 tablespoon white flour Vegetable oil for deep frying Salt (to taste)

Method: Clean and peel the malangas then grate them into a large bowl. Add the egg, flour and salt and mix well.

Heat the oil in a heavy pan to an adequate deep frying temperature then drop teaspoonfuls of the malanga batter into the hot oil. Fry until golden. Remove from the pan, shaking off excess oil and repeat until all the batter has been fried into fritters. Serve warm.

Note: These fritters can be eaten as they are, or accompanied by a honey or cane syrup dip. The recipe can be adapted to make sweet malanga fritters, adding half a cup of sugar and a pinch of salt. Savoury seasoned fritters are another option. Fry up a little chopped onion, peppers and garlic with a little salt. Add this to the basic malanga batter and deep fry the fritters as above.