Frituras de Malanga — Print Recipe

Crispy Cuban fritters made from grated malanga (taro root) mixed with garlic and parsley, fried until golden brown, a classic appetizer and street snack.

Ingredients

2 lbs malanga (taro root), peeled
2 large eggs, beaten
4 cloves garlic, minced
2 tbsp fresh parsley, finely chopped
1 tsp salt
1/2 tsp black pepper
Vegetable oil for frying

Instructions

1 Peel the malanga and grate it finely using a box grater or food processor, placing the grated root in a large bowl with any liquid that comes out.
2 Add the beaten eggs, minced garlic, chopped parsley, salt, and pepper to the grated malanga, mixing thoroughly until you have a thick, cohesive batter.
3 Heat vegetable oil in a deep skillet to 350°F (175°C), ensuring there is at least 2 inches of oil for proper frying and even browning.
4 Drop heaping tablespoons of the malanga batter into the hot oil, flattening them slightly with the spoon, and fry for 3 to 4 minutes per side until deep golden brown and crispy.
5 Remove with a slotted spoon, drain on paper towels, and serve immediately while they are still hot and crunchy, with a squeeze of lime juice on top.

Did You Know?

Malanga was one of the first root vegetables cultivated in Cuba by the indigenous Taíno people, and frituras de malanga remain one of the most popular appetizers at Cuban celebrations and family gatherings.