SAVEUR.com's Sites We Love Featured on CNN Espanol

Flanboyant Eats Flanboyant Eats

Subscribe via Email
Subscribe via RSS
Subscribe via iTunes/Miro
Praise Bar
10Comments

Malanga Fritters {Frituras de Malanga}

MalangaFritters1 Malanga Fritters {Frituras de Malanga}

Cubans love their food. We love every aspect of it. The ingredients, process, technique ,and final plate. Even if it’s the most basic of food, we’re proud and love to share. One of my favorite childhood appetizers were cabbage fritters or frituras de col. Yum, yum, yum. I loved watching my mother shred the cabbage and plop a big ball into the hot oil. The goodness that hot pan yielded made the 5 of us happy, obedient kids. We wanted more.

Many more. 

This post came out of no where today. I woke up craving fritters. Not cabbage ones, though. I had malanga on the mind. It was my favorite root tuber growing up  (yuca is now the reina over here!).  Mami used to make this mean, mean malanga purée when any of us got sick. A drizzle of olive oil and we were eating instagoodness. And just that fast we felt better. She seldom makes purée anymore but she uses malanga in every soup recipe. It’s good in soup, but never as special as the soft, buttery purée. 

No soup or cabbage and a craving meant malanga fritters! I had 3 medium size ones and I went to work. I had visions in my head of how they were going to turn out and how incredibly happy my early lunch was going to be.  

Shredding anything is my least part of cooking so why I enjoyed watching Mami do it, is a mystery. There’s nothing exciting about it and all it does is result in arm soreness. But the fritters were going to be IT so who cares about a 10 minute fatigue, right?! 

ShreddedMalanga Malanga Fritters {Frituras de Malanga}

A very traditional recipe calls for parsley as the single herb. I wanted to fancy it up a bit and added some fresh fennel. The smell was great but I ended up having to increase the amount. The parsley was overpowering the single teaspoon, so I doubled it. And, I wanted some kick so a pinch of cayenne was thrown into the mix. 

Garlic as you know, is part my holy trinity

FritterHerbs1 Malanga Fritters {Frituras de Malanga}

I  used some oil from last night’s plantain fry (which I didn’t mind) and channeled my inner kid while scooping big rounds into the skillet. 

FryingFritter Malanga Fritters {Frituras de Malanga}

 My friends,  I ate 8 fritters by myself about 3 hours ago.

I was so serious about getting this done! 

I wasted no time snapping these few shots all so I could get to the plate. 

And now I’m happy, full, and excited about making some more for some friends this weekend. 

SingleMalangaFritter1 Malanga Fritters {Frituras de Malanga}

Now if I could figure out how to keep Mami pacified when I let her know I didn’t save her a single one. 

Make these! Experience the fried love… but make sure to share… 

Follow me on TWITTER | FACEBOOK | INSTAGRAM | GOOGLE +

 
follow on pinterest button Malanga Fritters {Frituras de Malanga}

FRITURAS DE MALANGA {MALANGA FRITTERS]

Ingredients:

  • 3 medium-sized malanga, washed and peeled
  • 1 egg
  • 2 cloves garlic, minced 
  • 1 Tbsp. apple vinegar
  • 2 tsp. curly parsley, small chop
  • 2 tsp. fennel, minced
  • 2 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. cayenne pepper

Method:

In big bowl, shred malanga using cheese shredder. Add egg and remaining ingredients into bowl. Blend well. Use hands if necessary. 

Heat canola oil in 12" non-stick skillet. Drop tablespoon worth of mixture into skillet and fry until golden brown on each side. 

Place paper towel on plate. Using a  slotted spoon, transfer fritters onto plate and allow excess oil to absorb. 

Garnish with fennel and parley. Serve immediately. 

Yields 12 fritters.  

By Bren
Subscribe to the Flanboyant Eats Insider Newsletter to receive monthly updates on news, happenings, unpublished recipes, exclusive give-aways and more throughout 2013!
Subscribe via Email

Comments

    Rosa says:

    Those fritters look so good!

    Cheers,

    Rosa

    Jonathan says:

    I know what’s for dinner tonight!!!

    Joan Nova says:

    8 of them? It’s good thing you’re always exercising or flying through the air on a trapeze! … though they do look delicious!

    How beautiful! I loved watching my mami scoop those bad boys right into the fryer. Can’t wait to try the recipe!

    Chef B says:

    Rosa: Thanks and they sure were! Making more this weekend. As I called it, my mother asked why I didn’t save her any!

    Jonathan: Did you end up making them?

    Joan Nova: Girl, yes! All 8 of them. My friend took of the extra masa with here. And if I didn’t stay as active as I do, I’d be a hot mess! I have a tremendous, unapologetic appetite!

    Vanessa: Gracias, amiguita! Wasn’t it fun watching Mami make them? I’m going to make sweet potato ones next. Que rico.

    Love the greens & garlic! They make everything fabulous :)

    Merari says:

    Nice! I might try the addition of the fenel, cayenne and black pepper to my traditional recipie….

    Lori Lynn says:

    Could they be more perfectly fried? Golden brown and crispy. Gorgeous.
    LL

    Debora says:

    Those look delicious! I can’t wait to try out this recipe.

    dany says:

    Looove frituras de malanga! I will be going to the indian store and get some (it’s the only place I can find malangas here in Alberta, Canada!).

    In Havana, I used to pass by a malanga fritters vendor on my way to work and I would buy 1 or 2 everyday until one day he was there no more! :(

    It’s snowing in here so a malanga puree (with mashed fried garlic on top!) or malanga fritters will hit the spot.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

%d bloggers like this: