Best Malanga Taro Root Fritters Recipes

FRITURAS DE MALANGA (MALANGA FRITTERS)

Frituras de Malanga (Malanga Fritters) image

Frituras de malanga, or malanga fritters are grated malanga combined with egg and flavored with parsley, garlic, salt and vinegar.

Provided by Elizabeth

Time 45m

Number Of Ingredients 7

Ingredients

1 pound Malanga (peeled, rinsed, patted dry and grated)
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)
3 cups Canola Oil for frying (or enough oil to cover the bottom of a large skillet by ½ inch)

Steps:

You will also need: large, deep, non-stick skillet or pan, box grater, 1 tablespoon scoop (or a tablespoon), sheet pan or large platter, paper towels

Nutrition Facts : Calories 251 kcal, Carbohydrate 21 g, Protein 3 g, Fat 18 g, SaturatedFat 2 g, Cholesterol 41 mg, Sodium 609 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving

MALANGA ( TARO ROOT) FRITTERS

Malanga ( Taro Root) Fritters image

Great little appetizer or serve as a side.

Provided by Monika Rosales

Categories Other Snacks

Time 45m

Number Of Ingredients 8

Ingredients

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

Malanga Fritters image

Provided by Food Network

Categories appetizer

Time 1h50m

Yield 8 fritters

Number Of Ingredients 18

Ingredients

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.