While visiting Cuba, we learned how to make these unexpectedly delicate fritters from local cook Ofelia Farres.
Frituras de Malanga (Malanga Fritters)
An important food staple in Cuba, malanga is used in many Caribbean dishes like these delicate fritters.
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.