Frituras De Malanga


4 mediums malangas (yams)
2 eggs, slightly beaten
2 cloves of garlic, minced
2 tablespoons parsley, minced
1 teaspoon salt
1 teaspoon white vinegar
Oil enough for deep frying


Peel the malangas completely. Grate the malangas through the fine side of a grater. Add the grated malanga into a bowl with other ingredients (except oil) and combine mixture with a fork to form a thick paste. Refrigerate mixture for one hour.
In a large pan or deep fat fryer, heat enough oil to completely cover the frituras until very hot: approximately 375° to 400° F. Drop the fritura mixture into the hot oil by tablespoons. Fry approximately two to three minutes until golden brown. Drain on paper towels. Serve immediately!




This is a very popular Cuban appetizer, and great for lunch or a snack. In fact, a good "fritura" recipe will often define a Cuban cook. The fritters are made small so they easily cook through and get to the table crispy, crunchy and crackling but soft and warm inside. As a child, I remember anxiously eating my grandmother's freshly-fried Frituras, not having the patience to wait for them to cool down just enough so they wouldn't burn the inside of my mouth...they were that delicious that common sense wasn't an option!




Friday, December 4, 2009 - 11:48pm

Related Cooking Videos