While visiting Cuba, we learned how to make these unexpectedly delicate fritters from local cook Ofelia Farrés.
2 lbs. yellow malanga, peeled and cut into large pieces
1⁄4 cup flour
1⁄4 cup chopped fresh parsley
Salt and freshly ground black pepper
1. Put malanga in a large pot, cover with cold water by 2", and simmer over medium heat until very soft when pierced with a fork, 1–1 1⁄2 hours. Drain all but 2⁄3 cup of the cooking liquid, then mash malanga with a potato masher until smooth. Beat in flour and parsley, and season generously with salt and sparingly with pepper.
2. Pour oil into a large skillet to a depth of 1 1⁄2". Heat oil over medium heat until about 350° on a candy thermometer. Carefully slide kitchen-spoonfuls of batter into oil, frying in batches, until fritters are golden, 3 minutes. Drain on paper towels.