Frituras de malanga are crispy Cuban fritters made with grated malanga, garlic, parsley, egg, and a splash of vinegar. Crispy on the outside and tender on the inside, they're a popular appetizer or snack that's surprisingly easy to make at home.
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Ingredients you'll need
- Malanga - A starchy tropical root vegetable with a mild, earthy flavor and a texture similar to a potato. Peel and grate it just before using because it darkens quickly once cut.
- Egg - Helps bind the grated malanga together.
- Parsley - Adds fresh flavor and color.
- Garlic - Fresh garlic gives the fritters their signature savory flavor.
- Red wine vinegar - Adds a subtle tang that brightens the mixture. White vinegar works just as well.
- Salt - Seasons the fritters.
- Oil - Use a neutral oil with a high smoke point, such as canola or vegetable oil, for frying.
📖 See the recipe card for quantities and preparation.
Prep work
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Peel the malanga by cutting off the ends, then cutting it into 2 or 3 large pieces. Stand each piece on its flat end and slice away the peel with a sharp knife.
Grate the malanga using the medium holes of a box grater. When all the malanga is shredded, add it to a bowl. Cover with plastic wrap and refrigerate.
How to make frituras de malanga
In a small bowl, whisk together the egg, parsley, garlic, salt, and vinegar. Add the egg mixture to the grated malanga and stir until well combined.
The mixture should have a soft, dough-like consistency. Cover and refrigerate for 15 to 20 minutes, then stir well before frying.
Line a plate with paper towels.
Pour enough oil into a large, deep skillet to cover the bottom by about ½ inch. Heat the oil over medium-high heat until it reaches 325°F to 350°F.
Drop the malanga mixture into the hot oil by rounded tablespoons, leaving space between each fritter.
Fry for 2 to 3 minutes, turning every 30 seconds or so, until golden brown on all sides.
Transfer the fritters to the paper towel-lined plate with a slotted spoon. Repeat with the remaining mixture. Serve warm.
Recipe tips and notes
- Keep peeled malanga covered with cold water until you're ready to grate it. This helps slow the browning process. Rinse and pat it dry before grating.
- Cut the malanga into large, manageable pieces before grating. They'll be easier and safer to hold while using a box grater.
- Malanga is naturally slippery once peeled. Use a kitchen towel for a better grip while peeling and grating.
- Test the oil by frying a small spoonful of the mixture first. It should hold together, sizzle gently around the edges, and float as it cooks.
- Fry over medium to medium-high heat. If the oil is too hot, the fritters will brown too quickly before the centers are cooked through.
- Remove the skillet from the heat between batches to keep the oil from getting too hot.
If you enjoyed these frituras de malanga, be sure to try our yuca frita or tostones for more classic Cuban favorites. If you're in the mood for something more substantial, don't miss our pastelitos de carne or empanadas. Thanks for reading!
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📖 Recipe
Frituras de Malanga (Malanga Fritters)
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
Instructions
- 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
Prep work
- Shred the malanga using a box grater. Use the medium grating holes instead of the large ones.
- Add the shredded malanga to a bowl. Cover, and refrigerate while you prep the rest of the ingredients.
Make the malanga fritter mixture
- Add the egg, chopped parsley, grated garlic, salt and vinegar to a small bowl. Beat the ingredients well until they are combined.
- Add the egg mixture to the grated malanga and stir with a fork until the ingredients are combined. The fritter mixture will have a soft, doughy consistency.
- Cover the malanga mixture with plastic wrap and refrigerate until chilled (15-20 minutes). Give the mixture a good stir before using.
Fry the malanga fritters
- Before you start frying, line a baking sheet or a large platter with paper towels to place the fritters after frying.
- Add enough oil to a large, deep skillet to cover the bottom by at least ½ inch of oil.
- Heat the oil over medium-high heat. Get the oil to around 325°F to 350°F before dropping the fritter mixture.
- Use a small scoop to drop the fritters by the tablespoon into the hot oil. Only add a few at a time, don't overcrowd the skillet.
- Cook the fritters for 2-3 minutes total, flipping them every 30 seconds or so until they are golden brown on both sides. Use a rubber spatula or wooden spoon to flip them.
- Take the skillet off the heat and remove the fritters using a slotted spoon. Place them on the paper lined sheet pan.
- Repeat the instructions above with the remaining malanga mixture until it's all used up.
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Notes
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Daisy
I make these all the time. My Cuban grandmother made them and taught me how to make them. I do not use vinegar in my recipe. But I’ll try yours and compare.
Francis Sanabria
I always make these at home … I grew up eating these. I’m Puerto Rican and it’s always been used as on of our many side dishes. They are amazing. Especially with mayo ketchup. ❤️
Elizabeth
Hi Francis,
They are one of my favorite things to eat! Glad you enjoyed them.
Ana
Can I substitute the malanga with potatoes?
Elizabeth
Hi Ana, I have not tried it so I cannot say.