Frituras de Malanga (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.

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!

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.