While visiting Cuba, we learned how to make these unexpectedly delicate fritters from local cook Ofelia Farres.
Yield: serves 4
- 2 lb. yellow malanga, peeled and cut into large pieces
- ¼ cups flour
- ¼ cups chopped fresh parsley
- Salt and freshly ground black pepper
- Vegetable oil
- 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 ½ 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.
- Pour oil into a large skillet to a depth of 1 ½”. 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.