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These frituras de malanga (malanga fritters) are super crispy, delicious, and made in under 20 minutes. Grated malanga or taro root mixed with eggs, adobo, grated garlic, and fresh parsley then fried to perfection.
Some of my other fried favorites include Southern fried shrimp, fried plantains, and fried coconut shrimp.
What is Malanga?
Malanga is a hairy root vegetable with white flesh. It grows wild in many places including Florida which is the most popular place it grows in the US. Malanga is most commonly used in stews, soups, and made into fritters. It has a mild flavor and it’s delicious when seasoned with spices and herbs.
Why I Love This Frituras de Malanga Recipe
- Malanga fritters are the perfect appetizer or snack for a large crowd.
- Inexpensive to make and only requires 5 ingredients.
- Gluten-free, vegetarian, and can be made vegan if you omit the eggs. If omitting the eggs, add 1 tbsp of all-purpose flour to the mixture.
- It’s my Cuban grandmother’s recipe, malanga fritters are super popular and loved in Cuba.
Ingredient Notes
- Malanga – Also known as Taro root and yautia blanca.
- Adobo – Completely optional but it adds amazing flavor. You can omit the adobo seasoning and season it with salt and pepper instead. Adobo can be found in the Hispanic section at your local supermarket.
- Fresh Parsley – Dried or fresh is fine. Cilantro is a fine substitute.
How To Make Frituras de Malanga Step By Step
- Begin by peeling the taro root vegetables (malanga) and grate them using a box grater. Once the malanga is grated, remove any excess liquid.
- Add the grated malanga to a large bowl. Stir in the adobo seasoning, grated garlic, and fresh parsley. Check for seasoning, add salt and pepper if needed. Add the eggs and mix well.
- Heat the oil to 325 degrees f. Add 4-5 spoonfuls of malanga mixture into the oil and fry for 2-3 minutes on each side or the until the outside is crispy and the inside is fully cooked through.
- Remove the fritters from the oil and place them on a lined plate with a paper towel. Let it cool for a couple of minutes and enjoy!
Top Tips And Flavor Variations
- If you want them super crispy, flatten them a bit.
- Incorporate some finely diced onions or green chilies to make them spicy.
- Serve with fresh lemon, honey, or bacon garlic aioli for a delicious treat.
- Don’t have fresh garlic? Use granulated garlic instead.
Can I Make These Ahead Of Time?
You can prepare the malanga mixture and refrigerate it but I highly recommend frying the fritters when you’re ready to serve them for best results.
More Easy Cuban Recipes
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Frituras de Malanga (Malanga Fritters)
Ingredients
- 1 lb malanga (taro root), grated
- 1 tsp Adobo, or to taste
- 2 eggs
- 2 garlic cloves, finely grated
- 1 bunch parsley , finely chopped
- salt and pepper to taste
- oil, for frying
Instructions
- Begin by peeling the taro root vegetables (malanga) and grate them using a box grater. Once the malanga is grated, remove any excess liquid.
- Add the grated malanga to a large bowl. Stir in the adobo seasoning, grated garlic, and fresh parsley. Check for seasoning, add salt and pepper if needed. Add the eggs and mix well.
- Heat the oil to 325 degrees f. Add 4-5 spoonfuls of malanga mixture into the oil and fry for 2-3 minutes on each side or the until the outside is crispy and the inside is fully cooked through.
- Remove the fritters from the oil and place them on a lined plate with a paper towel. Let it cool for a couple of minutes and enjoy!
Notes
- If you want them super crispy, flatten them a bit.
- Incorporate some finely diced onions for extra flavor or green chilies to make them spicy.
- Don’t have fresh garlic? Use granulated garlic instead.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
