Frituras de Malanga (Malanga Fritters) (2024)

Cut the ends off the malanga. Then cut it into two or three pieces (depending on its size).

Next, stand the Malanga on the flat part. Cut off thin slices working all the way around until the peel is gone.

Shred the malanga using a box grater. Use the medium grating holes instead of the large ones.

Malanga is very slippery, take care while shredding. I always sacrifice a little piece on the end just to be safe.

Add the egg, chopped parsley, grated garlic, salt and vinegar to a small bowl. Beat the ingredients well until they are combined.

Add the egg mixture to the grated malanga and stir until combined. The fritter mixture will have a soft, doughy consistency.

Use a small scoop to drop the fritters by the tablespoon into the hot oil. If you don’t have a scoop, use a tablespoon. Only add a few at a time, don’t overcrowd the skillet.

Cook the fritters for 2-3 minutes total, flipping them every 30 seconds or so until they are golden brown on both sides. Use a rubber spatula or wooden spoon to flip them.

Can malanga be eaten raw?

No, malanga must be cooked before consuming. Popular preparations include boiling and frying.

Is malanga the same as taro?

Malanga is similar to taro, they are from the same family, however they belong to different genus groups. Malangabelongs to the genus Xanthosoma andtarobelongs to the genus Colocasia.

How can you tell malanga and taro apart?

The skin on malanga is brown and has a wiry, shaggy texture. Taro is also brown, but lighter in color and the skin is a bit smoother, less bristly. Taro also has a bulb like shape, while the malanga is long and tapers at one end. On the inside: The flesh of the malanga is white, almost bright white. Taro’s flesh can vary between white, cream colored with purple flecks.

• 1 pound Malanga peeled, rinsed, patted dry and grated
• 1 Egg
• 1 tablespoon Finely Chopped Parsley
• 1 small Garlic Clove grated or finely minced
• 1 teaspoon Salt
• 1 teaspoon Red Wine Vinegar or white vinegar
• 3 cups Canola Oil for frying or enough oil to cover the bottom of a large skillet by ½ inch

• You will also need: large, deep, non-stick skillet or pan, box grater, 1 tablespoon scoop (or a tablespoon), sheet pan or large platter, paper towels

Prep work

• Shred the malanga using a box grater. Use the medium grating holes instead of the large ones.

• Add the shredded malanga to a bowl. Cover, and refrigerate while you prep the rest of the ingredients.

Make the malanga fritter mixture

• Add the egg, chopped parsley, grated garlic, salt and vinegar to a small bowl. Beat the ingredients well until they are combined.

• Add the egg mixture to the grated malanga and stir with a fork until the ingredients are combined. The fritter mixture will have a soft, doughy consistency.

• Cover the malanga mixture with plastic wrap and refrigerate until chilled (15-20 minutes). Give the mixture a good stir before using.

Fry the malanga fritters

• Before you start frying, line a baking sheet or a large platter with paper towels to place the fritters after frying.

• Add enough oil to a large, deep skillet to cover the bottom by at least ½ inch of oil.

• Heat the oil over medium-high heat. Get the oil to around 325°F to 350°F before dropping the fritter mixture.

• Use a small scoop to drop the fritters by the tablespoon into the hot oil. Only add a few at a time, don’t overcrowd the skillet.

• Cook the fritters for 2-3 minutes total, flipping them every 30 seconds or so until they are golden brown on both sides. Use a rubber spatula or wooden spoon to flip them.

• Take the skillet off the heat and remove the fritters using a slotted spoon. Place them on the paper lined sheet pan.

• Repeat the instructions above with the remaining malanga mixture until it’s all used up.

The amount of oil to use will depend on the size of the pan you are using. Use enough to cover the bottom of the skillet/pan by at least ½ inch.

The white flesh of malanga is very slippery, take care when handling. Use a paper or kitchen towel to help you get a good grip if needed.

Make sure the oil is not too hot or the fritters will brown quickly on the outside and won’t cook on the inside. Do a test piece, the mixture should: stay together, sizzle on the edges and float.

Take the skillet off the heat between batches so that the oil does not continue rising in temperature.