Malanga Fritters (Frituras de Malanga), andTaro Fritters

Name: Malanga Fritters (Frituras de Malanga), andTaro Fritters
Total time: 3600 s
Yield: 6 people
Cuisine: American
Ingredients: 2 Pounds Malanga (Washed, peeled, and cut); 2 Eggs; 2 cloves Garlic (If you Like) granted; 2 Parsley Spring; 3 Spring Green Onions; 1 teaspoon salt; Black pepper; Canola Oil for frying, or enough oil to cover the bottom of a large skillet by ½ inch

Daniel Bellamy @cook_29659458

Taro and Malanga is a starchy tuber widely used in traditional Cuban cuisine. The indigenous had already integrated it into their diet as it has a high nutritional value. It can be prepared in a variety of ways and contains a large amount of fiber, vitamins, and minerals.

In Cuban traditional cuisine, frituras de malanga ( Malanga Fritters) is served as an appetizer or snack.

Daniel Bellamy @cook_29659458

In Cuban traditional cuisine, frituras de malanga ( Malanga Fritters) is served as an appetizer or snack.

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Ingredients

1hr

6 people

2 PoundsMalanga (Washed, peeled, and cut)
2Eggs
2 clovesGarlic (If you Like) granted
2Parsley Spring
3Spring Green Onions
1 teaspoonsalt
Black pepper
Canola Oil for frying, or enough oil to cover the bottom of a large skillet by ½ inch

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Steps

1hr

1

Preparation
Malangas are washed with fiber and allowed to disinfect. Later they are peeled, the skin is discarded and they are passed through the grater, or you can or you can put it in a BLENDER and grind them with all the ingredients to save time.
In a bowl, add the egg, parsley, minced garlic, (IF YOU LIKE) spring green onions, and 1 teaspoon salt to taste.
2

Cook’s Tips: Cook the fritters for 1-3 minutes total, flipping them every 30 seconds or so until they are golden brown on both sides.
Keep fire on your eyes, you Malanga can be burn.
3

With your hands or with a soup spoon, divide the portions in the form of “pancakes” and put them to fry in the hot oil.
They should be golden brown – not tender – on the outside, to ensure that they cook well on the inside.
4

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