Best Malanga Fritters Recipes

Frituras De Malanga (Malanga Fritters) image

Provided by Manami

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

4 yellow taro root, peeled & grated (malanga and or yautia)
1/2 teaspoon onion powder
3 garlic cloves, smashed
2 tablespoons parsley, chopped
vegetable oil
3 small eggs
1 teaspoon salt (to taste)
crushed red pepper flakes, to taste
1 teaspoon lime juice (not the bottled kind)

Steps:

Nutrition Facts : Calories 30.8, Fat 1.9, SaturatedFat 0.6, Cholesterol 78.3, Sodium 414.6, Carbohydrate 0.9, Fiber 0.1, Sugar 0.2, Protein 2.5

Malanga Fritters image

Provided by Food Network

Categories appetizer

Time 1h50m

Yield 8 fritters

Number Of Ingredients 18

8 cups raw malanga, peeled and diced
1 Scotch bonnet chile pepper
1/4 cup finely chopped parsley leaves
1 tablespoon salt
1/2 cup vegetable oil, plus oil for frying
7 to 8 tablespoons Spices and Herbs Seasoning, recipe follows
1 teaspoon freshly ground black pepper
1 cup chopped onion
1-ounce vinegar
1 1/2 ounces olive oil
1/2 red bell pepper, chopped
2 scallions, chopped
5 large garlic cloves, chopped
1 tablespoon yellow mustard
2 tablespoons bouillon seasoning
1/2 tablespoon freshly ground black pepper
2 to 3 Scotch bonnet peppers, chopped
1/3 cup coarsely chopped parsley leaves

Steps:

Add the malanga to a food processor and pulse until a pasty-like consistency forms, then transfer to a mixing bowl. Using a mortar, mash the chile, parsley and the salt. Heat the 1/2 cup of vegetable oil in a medium skillet over low heat, add the Spices and Herbs Seasoning and saute for 1 minute. Add to the bowl with the malanga paste. Stir in the black pepper, cover and let stand for 1 hour. The batter can be refrigerated for up to 1 day.
Coat a heavy pan, with oil over medium-high heat. Once the oil is hot, drop the batter by tablespoons into the hot oil. Do not crowd. Fry the fritters until golden, about 3 to 4 minutes on each side. Remove the fritters to paper towels to drain. Transfer to a serving platter and serve hot.
Put the 10 first ingredients in a blender or a food processor and blend until smooth. Add the parsley and stir to combine.

Malanga ( Taro Root) Fritters image

Provided by Monika Rosales

Time 45m

Number Of Ingredients 8

2 medium malangas ( peeled & shredded)
3 clove garlic, smashed
1/2 small onion, finely chopped
1 egg, beaten
1 Tbsp parsley, chopped
1 Tbsp flour
1/4 c canola oil
salt and pepper to taste

Steps:

1. Combine all ingredients, except canola oil
2. refrigerate for a least 30 mins
3. heat canola oil in a skillet medium heat...use a tablespoon to scoop about 3 per batch ...don't crowd, about 2-3 mins on each side, till gold brown and cooked through...serve with hot sauce or even sour cream.

Malanga Fritters image

Provided by Raven Higheagle @ravenhigheagle

Categories Potatoes

Number Of Ingredients 15

FOR THE TAMARINDO KETCHUP
16 ounce(s) tamarind pulp (2 cups)
14 milliliter(s) jalapenos, seeded and chopped
1 1/2 cup(s) white wine vinegar
1 1/2 cup(s) ketchup
8 ounce(s) dark brown sugar (1 cup)
1/2 cup(s) fish sauce
2 ounce(s) garlic, chopped (jared is fine)
FOR THE FRITTERS
2 1/2 pound(s) malanga, grated
3 large eggs, beaten
4 tablespoon(s) culantro, chopped
4 clove(s) garlic, finely grated
2 tablespoon(s) kosher salt
- oil, for frying

Steps:

To make the tamarindo ketchup, whisk all the ingredients together with 1/2 cup water until well blended. Set aside.
To make the fritters, grate the malanga on a box grater with the fine side to get 'ribbons'.
Take 8 ounces of malanga and process using a food processor. Pulse several times to break it down more finely. Combine malanga, eggs, 1/3 cup water, culantro, garlic and salt.
To cook, heat oil to 360F. Spoon malanga fritters into the hot oil using a small scoop. Fry until golden brown, approximately 5 to 7 minutes.
Serve with taramindo ketchup.