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    Posted In: Appetizers, Cuban Recipes
    June 6, 2021 — by Julie — Leave a Comment

    Home » Cuban Recipes » Frituras de Malanga (Malanga Fritters)

    Frituras de Malanga (Malanga Fritters)

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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.

    Frituras de malanga in a small bowl with malanga in the background.

    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.
    3 taro root vegetables, adobo seasoning, 2 garlic cloves, 2 eggs, and fresh parsley.

    How To Make Frituras de Malanga Step By Step

    1. Begin by peeling the taro root vegetables (malanga) and grate them using a box grater. Once the malanga is grated, remove any excess liquid.
    2. 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.
    3. 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.
    4. 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!
    4 photo collage showing how to make malanga fritters step by step.

    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.

    Frituras de malanga on paper towel up close.

    More Easy Cuban Recipes

    • Congri
    • Arroz con Pollo Cubano
    • Instant Pot Cuban Black Beans
    • Cuban Shrimp Creole

    Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook, Instagram or Pinterest!

    Frituras de Malanga (Malanga Fritters)

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    Course: Appetizer
    Cuisine: Cuban
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 20
    Calories: 34kcal
    Author: Julie Maestre
    These frituras de malanga (malanga fritters) are super crispy, delicious, and made in under 20 minutes.

    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

    Calories: 34kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 53mg | Potassium: 158mg | Fiber: 1g | Sugar: 1g | Vitamin A: 282IU | Vitamin C: 5mg | Calcium: 17mg | Iron: 1mg
    Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!

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    Filed Under: Appetizers, Cuban Recipes

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    Hi, I'm Julie! I’m extremely fortunate to make a living doing what I truly love – creating and sharing my favorite “can’t live without” recipes with readers from all over the world.

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