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Malanga Fritters

Local name: Frituras de malanga

Grated taro fritters seasoned with garlic and parsley, sold on Havana street corners for generations.

Gluten-free#taro#fritters#garlic#frying#havana
Malanga Fritters

Photo: El Mono Español · CC BY-SA 4.0

Prep
20 min
Cook
15 min
Total
35 min
Serves
4
Difficulty
Easy

Method

  1. Peel the malanga and grate it on the fine side of a grater. It gives a sticky pulp that binds without flour.
  2. Squeeze the lime over the pulp and stir, which keeps the flesh from darkening.
  3. Chop the garlic and parsley by knife and add them to the pulp.
  4. Beat the eggs and fold them in with the salt and pepper. The batter should drop heavily off a spoon.
  5. Heat the oil to 180°C. Test with a drop of batter, which should surface within three seconds.
  6. Drop spoonfuls of batter into the oil without crowding the pan.
  7. Fry for 3 minutes per side, until the edges turn ragged and brown. Drain and salt them.

Malanga holds enough starch to bind on its own. Any added flour weighs the batter down and kills the ragged lacy edges that make the fritter worth eating.

Frequently asked questions

Should I add flour to hold the batter together?

No. Finely grated malanga releases enough starch to bind on its own. Flour weighs the batter down and kills the ragged lacy edges that make the fritter.

Why pour lime juice over the grated root?

Grated malanga darkens on contact with air. The lime juice slows that down, keeps the inside pale and adds a little acidity at the same time.

How do I make these without eggs?

The eggs mostly act as a secondary binder and loosen the mix. Since the malanga starch already binds, you can leave them out and add a spoonful of water if the mixture turns too stiff; the batter should still drop heavily off the spoon.

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