1poundMalangapeeled, rinsed, patted dry and grated
1tablespoonFinely Chopped Parsley
1small Garlic Clovegrated or finely minced
1teaspoonRed Wine Vinegaror white vinegar
3cupsCanola Oil for fryingor enough oil to cover the bottom of a large skillet by ½ inch
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
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.
The amount of oil to use will depend on the size of the pan you are using. Use enough to cover the bottom of the skillet/pan by at least ½ inch.The white flesh of malanga is very slippery, take care when handling. Use a paper or kitchen towel to help you get a good grip if needed.Make sure the oil is not too hot or the fritters will brown quickly on the outside and won’t cook on the inside. Do a test piece, the mixture should: stay together, sizzle on the edges and float.Take the skillet off the heat between batches so that the oil does not continue rising in temperature.