Malanga Taro Root Fritters Food
MALANGA ( TARO ROOT) FRITTERS
Great little appetizer or serve as a side.
Provided by Monika Rosales
Categories Other Snacks
Time 45m
Number Of Ingredients 8
Steps:
- 1. Combine all ingredients, except canola oil
- 2. refrigerate for a least 30 mins
- 3. heat canola oil in a skillet medium heat...use a tablespoon to scoop about 3 per batch ...don't crowd, about 2-3 mins on each side, till gold brown and cooked through...serve with hot sauce or even sour cream.
FRITURAS DE MALANGA (MALANGA FRITTERS)
This is a very popular Cuban & Miamian appetizer, and great for lunch or just a snack. The various species of malanga (Cuba) or yautia (Puerto Rico), include some of the oldest root tops in the world. It was first cultivated in tropical America, and spread to Africa, and is also grown in the Phillipines. Malanga has more flavor than most other tropical tubers, and has been described as more like nuts than potatoes. Refrigerate for about 3-4 hours.
Provided by Manami
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, whip eggs.
- Add onion powder, garlic, parsley and salt.
- Mix well, then add the malangas.
- Mix again, then refrigerate for a few hours.
- Using a frying pan, heat the oil over medium-high heat.
- Using a spoon or scoop, grab spoonfuls of the malanga, and place into the pan.
- You can fry five or six at a time.
- Make sure to fry on both sides until the malanga fritters are golden brown.
- Place on a large platter with paper towel to drain the excess oil.
- Serve hot and enjoy!
Nutrition Facts : Calories 30.8, Fat 1.9, SaturatedFat 0.6, Cholesterol 78.3, Sodium 414.6, Carbohydrate 0.9, Fiber 0.1, Sugar 0.2, Protein 2.5
MALANGA FRITTERS
Steps:
- Add the malanga to a food processor and pulse until a pasty-like consistency forms, then transfer to a mixing bowl. Using a mortar, mash the chile, parsley and the salt. Heat the 1/2 cup of vegetable oil in a medium skillet over low heat, add the Spices and Herbs Seasoning and saute for 1 minute. Add to the bowl with the malanga paste. Stir in the black pepper, cover and let stand for 1 hour. The batter can be refrigerated for up to 1 day.
- Coat a heavy pan, with oil over medium-high heat. Once the oil is hot, drop the batter by tablespoons into the hot oil. Do not crowd. Fry the fritters until golden, about 3 to 4 minutes on each side. Remove the fritters to paper towels to drain. Transfer to a serving platter and serve hot.
- Put the 10 first ingredients in a blender or a food processor and blend until smooth. Add the parsley and stir to combine.
FRITURAS DE MALANGA (MALANGA FRITTERS)
Frituras de malanga, or malanga fritters are grated malanga combined with egg and flavored with parsley, garlic, salt and vinegar.
Provided by Elizabeth
Categories Appetizer
Time 45m
Number Of Ingredients 7
Steps:
- 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
Nutrition Facts : Calories 251 kcal, Carbohydrate 21 g, Protein 3 g, Fat 18 g, SaturatedFat 2 g, Cholesterol 41 mg, Sodium 609 mg, Fiber 6 g, Sugar 5 g, ServingSize 1 serving
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- Begin by peeling the taro root vegetables (malanga) and grate them using a box grater. Once the malanga is grated, remove any excess liquid.
- Add the grated malanga to a large bowl. Stir in the adobo seasoning, grated garlic, and fresh parsley. Check for seasoning, add salt and pepper if needed. Add the eggs and mix well.
- Heat the oil to 325 degrees f. Add 4-5 spoonfuls of malanga mixture into the oil and fry for 2-3 minutes on each side or the until the outside is crispy and the inside is fully cooked through.
- Remove the fritters from the oil and place them on a lined plate with a paper towel. Let it cool for a couple of minutes and enjoy!
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