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Frituras de Malanga

Frituras de malanga, combined with garlic and parsley, are a favorite to make at home sprinkled with lime or served with an aioli dipping sauce.


Ingredients
1
pound
raw malanga, peeled and cut into chunks
1
egg, lightly beaten
2
garlic cloves, chopped
1
teaspoon
vinegar
2
tablespoons
parsley leaves, roughly chopped and tightly packed
1
teaspoon
kosher salt
1/4
teaspoon
freshly ground pepper
2
cups
sunflower oil
Directions
In a food processor, combine all of the ingredients except for the oil. Pulse for a few seconds until a loose, textured paste forms, do not over mix. Allow to rest for 15 minutes.
Add the oil to a large heavy skillet, about 2-3″ deep. Over medium-high heat, bring the oil to 365 degrees. Working in batches, carefully add the batter to the oil in heaping tablespoons. Do not overcrowd the pan.
Gently turn until brown on all sides, about 3-4 minutes. Remove and drain on paper towels or re-purposed grocery paper bags.
Bring the oil back to 365 degrees and repeat with remaining batter. Serve immediately sprinkled with sea salt or lime.
Note: They are best served immediately but can be frozen and reheated for 10-15 minutes at 350 degrees.

The base number of servings for this recipe is 25
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