Frituras de Malanga

    Frituras de Malanga
    Ana Sofia Peláez

    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.

    Recipe Submitted By: 
    Ana Sofia Peláez

    Recipe Tabs

    Ingredients
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    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
    Step 1
    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.
    Step 2
    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.
    Step 3
    Gently turn until brown on all sides, about 3-4 minutes. Remove and drain on paper towels or re-purposed grocery paper bags.
    Step 4
    Bring the oil back to 365 degrees and repeat with remaining batter. Serve immediately sprinkled with sea salt or lime.
    Step 5
    Note: They are best served immediately but can be frozen and reheated for 10-15 minutes at 350 degrees.

    Nutrition Facts

    Serving Size: 
    Serving Per Recipe: 
    25
    0
    No votes yet
    30 mins
    Prep Time: 
    10 mins
    Cook Time: 
    20 mins
    Enter Quantity
    The base number of servings for this recipe is 25
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