Frituras de Malanga (Malanga Fritters)

Method13 steps · about 45 min

1. 1

   Step 1: Gather a large deep skillet, box grater, tablespoon scoop, paper-lined draining tray and a thermometer for the frying oil.

2. 2

   Step 2: Peel the malanga (1 pound) carefully, cutting it into large manageable pieces with flat bases. Hold in cold water if needed to slow browning, then rinse and pat dry. Grate through the medium holes of a box grater, keeping fingers clear of the slippery root.

   Uses 1 pound Malanga (peeled, rinsed, patted dry and grated) · Cold water as needed to hold and rinse peeled malanga; drain and pat dry

3. 3

   Step 3: Add the shredded malanga to a bowl. Cover, and refrigerate while you prep the rest of the ingredients.

   Uses Prepared peeled rinsed dried grated malanga

4. 4

   Step 4: Add the egg (1), chopped parsley (1 tablespoon), grated garlic (1 small), salt (1 teaspoon) and vinegar to a small bowl. Beat the ingredients well until they are combined.

   Uses 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)

5. 5

   Step 5: 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.

   Uses Reserved refrigerated grated malanga · Beaten egg-parsley-garlic-salt-vinegar mixture

6. 6

   Step 6: Cover the malanga mixture with plastic wrap and refrigerate until chilled (15-20 minutes). Give the mixture a good stir before using.

   Refrigerate malanga batter until chilled · 20 minUses Prepared malanga fritter batter

7. 7

   Step 7: Line a tray or platter with paper towels for draining cooked fritters.

8. 8

   Step 8: Add enough oil to a large, deep skillet to cover the bottom by at least ½ inch of oil.

   Uses About three cups canola oil, or enough for a 1/2-inch depth in the frying pan

9. 9

   Step 9: Heat the oil over medium-high heat. Get the oil to around 325°F to 350°F before dropping the fritter mixture.

   Uses Prepared frying-oil pan

10. 10

    Step 10: Stir the chilled batter and fry a test tablespoon-sized portion; it should hold together, sizzle and float. Drop a few tablespoon-sized portions into the same 325–350°F (163–177°C) oil without crowding.

    Uses Tablespoon-sized batter portions for one uncrowded batch · Frying oil at 325–350°F

11. 11

    Step 11: Fry about two to three minutes total per batch, turning roughly every thirty seconds, until both sides are golden and centres cooked through. Check the test fritter centre and adjust heat or continue gently if needed; excessive heat can brown the outside too quickly.

    Fry fritters · 3 minUses Tablespoon-sized malanga fritters frying in oil

12. 12

    Step 12: Pause the burner between batches so oil temperature does not keep rising. Lift out cooked fritters with a slotted spoon and drain on the paper-lined tray.

    Uses Cooked golden malanga fritters

13. 13

    Step 13: Reheat and adjust the same oil to 325–350°F (163–177°C) and repeat portioning, frying and draining with the remaining prepared batter. The source batch makes about eighteen fritters; serve promptly.

    Uses Drained cooked malanga fritters · Remaining prepared batter for later batches · Prepared frying oil