Ingredients
Equipment
Method
- Prepare the Malanga: Peel and grate the malanga using a box grater or food processor. If using frozen malanga, allow it to thaw completely before grating.
- Make the Batter: In a large mixing bowl, combine the grated malanga, flour, baking powder, salt, pepper, minced garlic, cumin, and cilantro (if using). Add the egg or flax egg, and stir everything together until well combined. If the batter is too thick, add a splash of water to adjust the consistency.
- Heat the Oil: Heat about 1-2 inches of oil in a frying pan or deep skillet over medium heat. To check if the oil is ready, drop a small amount of batter into the oil—if it sizzles, it’s ready.
- Fry the Fritters: Use a spoon or your hands to drop spoonfuls of the batter into the hot oil. Flatten each spoonful slightly to form fritter shapes. Fry for about 3-4 minutes per side until golden brown and crispy.
- Drain and Serve: Once fried, remove the fritters from the oil and place them on a paper towel-lined plate to drain excess oil. Serve warm with your favorite dipping sauce or as a side dish.
Notes
- Storage: Leftover fritters can be stored in an airtight container in the fridge for up to 3 days. For longer storage, freeze fritters by placing them in a single layer on a baking sheet, then transferring them to a freezer-safe bag once frozen.
- Vegan Option: To make these fritters vegan, simply replace the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, let sit for 5 minutes to thicken).
- Crispiness: For extra crispy fritters, ensure the oil is at the correct temperature before frying. If the oil is too cool, the fritters will absorb too much oil and become greasy.
- Flavor Variations: Feel free to add your favorite spices or herbs to the batter, like paprika, thyme, or even some grated cheese for a non-vegan version. You can also try adding finely chopped veggies for added texture and flavor.
