Dish of Fried Malanga Dumplings with Mojo
(click to enlarge)

Malanga Frituras
Cuba
  -   Frituras de Malanga
Makes:
Effort:
Sched:
DoAhead:  
36 ea  
***
20 min  
Prep

These fritters are very popular in Cuba, and rightly so. They are tasty, easy to make, and well behaved in the oil, with very little splattering. Fried at the proper temperature they retain little oil. They can be reheated in an oven or the like. Similar fritters (Accra de Malanga) are made in Haiti and other islands, and also Puerto Rico (Frituras Yautia).



1-1/2
2
3
2
1/2
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ar
-------
ar
#
cl
T
lrg
t
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Malangas (1)
Garlic
Parsley (2)
Eggs
Salt
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Oil, deep fry (3)
-- Serve With
Mojo dip (4)

Prep   -   (1-1/2 hrs - 30 min work (hand grated))
  1. Peel MALANGAS and shred on the small shreddings holes of a box grater, or by similar means. If you want your dumplings smoother than in the photo, you will need to chop the shreds shorter.
  2. Crush GARLIC in a garlic press and chop well to cut fibers. Chop PARSLEY fine. Mix.
  3. Beat EGGS until foamy, then beat in Garlic mix and Salt.
  4. Massage Malanga into the Egg mix until well distributed and forming a thick stringy batter.
  5. Refrigerate Malanga Batter for at least 1 hour to develop. Covered with plastic film, it will hold at least overnight.
Run   -   (30 min)
  1. In a Kadhai, wok or deep pan, heat enough OIL for deep frying to 375° to 400°F (190° to 200°C). Drop in Malanga Batter by the Tablespoon and fry golden brown, turning as needed.
  2. Drain on paper towels and serve immediately (or see Note-5).
  3. Serve warm with Mojo, or another good tart dipping sauce - Southeast Asian dipping sauces will work fine too.
NOTES:
  1. Malanga:   This root corm is a very popular vegetable through the Caribbean, Central America and northern South America. It is now also grown in Southeast Asia, Africa and the United States. It is widely available in markets serving these communities. For details see our Malanga page.
  2. Parsley:   Culantro and Cilantro are also used.
  3. Oil:   Use a fairly neutral high temperature oil. I recommend Olive Pomace for health and durability.
  4. Mojo Dip:   These dips / marinades are essential to Cuban cuisine. We have a recipe for a Cuban Mojo as used in Florida, and a Cuban California Mojo used by Cuban restaurants in California. Both are delicious.
  5. Variations   Finely chopped green or Scotch Bonnet chili can be added (commonly outside Cuba). Finely chopped Bell Pepper, Ham, Chicken or Cheese are sometimes used, but don't go overboard or your Frituras may disintegrate. Some recipes include some flour, but I have not found that needed.
  6. Serving   Actually, these will keep just fine overnight, unrefrigerated, loosely packed in a paper bag. They can then be reheated in a 350°/175°C oven.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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