Savory snacks are a big deal in Cuban cuisine. From our beloved ham croquetas to papas rellenas and tostones, we love our fried favorites. Another one we enjoy? Frituras de malanga aka malanga fritters!
What is Malanga?
In case you haven’t heard, malanga (also known as cocoyam or yautia) is a starchy root vegetable, similar to Taro root, from the Arceae family. They are commonly used in Latin American countries as well as Africa and the Caribbean.
Malanga’s earthy taste and rough, hairy texture are similar to yuca and potatoes, however, they are higher in fiber and more nutrient-dense. As a matter of fact, malanga has several health benefits. My mom makes malanga puree for her stomach issues all the time.
For this recipe, we’re grating the malanga with a box grater, mixing it with fresh parsley, fresh garlic, salt & pepper, and frying spoonfuls to crispy perfection.
Promise you won’t eat just one! Let me show you how to make them.
Why You’ll Love This Recipe
- The best Cuban snack! Frituras de malanga are the best appetizer or snack for any day of the week.
- Simple & easy to make. These vegetarian malanga fritters are super easy to make with just 5 ingredients.
- Perfect for a crowd. Aside from being delicious, these frituras are great for feeding a large crowd. 2 lbs of malanga make about 24 fritters!
Ingredients You’ll Need
- Malanga. You can find this brown tuber in the produce section of most grocery stories. Look for firm-to-the-touch without any soft spots, hairy skin, and white on the inside.
- Egg. This will help bind everything together.
- Fresh parsley. Any fresh herbs would be great but personally, parsley works really well here.
- Fresh garlic. If you don’t have fresh garlic, you can always use garlic powder instead.
- Salt and pepper. I like to start with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Adjust from there.
- Vegetable oil for frying. You can also use canola oil if you prefer.
Recommended For This Recipe
Deep Fry Pan
This large, hard anodized, nonstick pan makes frying easy and makes cleanup a breeze. Highly recommend!
Step-By-Step Instructions
- Grate the malanga. Using a box grater, grate the malanga being careful not to slice your fingers since the malanga can be slippery. You can use a paper towel when grating for better grip. Set aside.
- Make the fritter dough. In a bowl, beat the egg then add the grated malanga, fresh parsley, mashed garlic, and salt + pepper to taste. Mix until all is well combined. The mixture should have a mashed potatoes-like consistency.
- Heat oil. In a large pot, add 2 cups of vegetable oil enough to fry the fritters. Heat the oil to 375ºF.
- Make the fritters. Using a large spoon, drop 4-5 spoonfuls (about 1.5 tablespoons each) into the hot oil.
- Fry the malanga fritters. Fry for 2-4 minutes, flipping every minute or so until they are golden brown on all sides. Repeat with the rest of the mixture. The fritters should be soft, dough-like, tender on the inside, and crispy on the outside.
- Drain the fritters on a paper towel-lined plate and season with salt. Serve immediately. Enjoy!
When you’re done making this recipe, make one of my other easy appetizer recipes!
Recipe Tips
- Looking for a sauce? While not traditional, you can also serve these crunchy frituritas with cilantro garlic sauce, spicy mayo, and/or lime wedges.
- Make Ahead Tips. You can make the malanga fritters mixture ahead of time, about 2-3 days in advance, and then save it in an airtight container until you’re ready to fry.
- Serving Tips. Malanga fritters are best served hot immediately after frying. They will get soggy after sitting for a while so I recommend you make enough for the occasion and save the rest of the mixture in the fridge for another time.
Frituras de Malanga (Malanga Fritters)
Frituras de Malanga are fritters made with peeled & grated malanga (taro root vegetable) mixed with egg, chopped parsley, garlic, salt, and pepper and fried to perfection. Crispy on the outside and tender on the inside. Perfect Cuban appetizer or snack for any day of the week!
Ingredients
- 2 lbs malanga peeled
- 1 large egg
- 2 tablespoons chopped fresh parsley plus more for garnish
- 2 cloves garlic mashed to a paste
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Using a box grater, grate the malanga being careful not to slice your fingers since the malanga can be slippery. You can use a paper towel when grating for better grip. Set aside.
- In a bowl, beat the egg then add the grated malanga, fresh parsley, mashed garlic, and salt & pepper to taste. Mix until all is well combined. The mixture should have a mashed potatoes-like consistency.*
- In a large pot, add 2 cups of vegetable oil enough to fry the fritters. Heat the oil to 375ºF. Using a large spoon, drop 4-5 spoonfuls (about 1.5 tablespoons each) into the hot oil.
- Fry for 2-4 minutes, flipping every minute or so until they are golden brown on all sides. Repeat with the rest of the mixture. The fritters should be soft, dough-like, tender on the inside, and crispy on the outside.
- Drain the fritters on a paper towel-lined plate and season with salt. Serve immediately. Enjoy!
Notes
*You can make the malanga fritters mixture ahead of time, about 2-3 days in advance, and refrigerate it in an airtight container before frying.
Nutrition
Serving: 1 fritterCalories: 64 kcalCarbohydrates: 15 gProtein: 1 gFat: 0.3 gSaturated Fat: 0.1 gPolyunsaturated Fat: 0.1 gMonounsaturated Fat: 0.1 gTrans Fat: 0.001 gCholesterol: 8 mgSodium: 8 mgPotassium: 108 mgFiber: 1 gSugar: 1 gVitamin A: 44 IUVitamin C: 8 mgCalcium: 8 mgIron: 0.2 mg
Did You Make This?I want to know! Leave a comment & recipe rating below or tag @asassyspoon on social media!
Robert Easley says
Haven’t made it yet but probably will. One pregunta. What do you do with todo el aciete usado.?? Just wondering. I lived in Hialeah for 40 years, W. 83 St. Had lots of wonderful Cuban vecinos.!!
Jamie Silva says
Hialeah is the best :) I know my mom used to recycle the leftover oil for other uses like to make tostones, etc. She’d transfer it to a glass jar and place it in the oven. I feel like that’s a Cuban thing. 😂 Up to you what you’d like to do with it!
Jeff A says
Just returned from Cuba, where fritura de malanga quickly became one of my favorite things I’ve ever tasted. Liked it so much, I had the cook at our casa particular show me how to make them. This recipe is basically perfect, except for one thing…
The fritura were almost always served with a honey sauce. Sometimes just plain honey, but usually dressed up in some small way. The cook said he adds a few drops of dry white wine to his honey sauce… This sauce is what elevated fritura de malanga from a fairly tasty treat to something completely addictive.
ADDYS says
CAN I USE AN AIR FRYER?
Jamie Silva says
Hi! I’ve never tried using an air fryer but my initial thoughts are that maybe they won’t be as crispy. You can try it! Maybe coat them in a little bit of flour before adding them to the basket. Let me know how it goes!