Thursday, September 11, 2008

Frituritas de Malanga (Malanga Fritters)


Malanga is another of our loved root vegetables. Malanga can also go by the name of "Yautia" (although I think Yautia is similar but different) by other Spanish speakers. It is a root vegetable common in the Spanish speaking Carribean nations and some parts of Central America as far as I know. It is extremely similar to "Taro." Malanga's flesh can come in a few colors it comes in white, yellow, and light pink. I have only had the white I cannot find the yellow one but Im sure if I look for it hard enough I can find it, but the white one is the one commonly used.

It is starchy yet, I read online sometimes people find it "earthy and nutty" to me it's just unique, you gotta try it to know what it is like.

Our favorite way to consume this vegetable in my house hold is making "fritters" out of it, their is 2 versions to this fritter a "sweet" version and a "savory" version. Today I will show you the savory version.

Ingredients:
-3 medium Malangas (washed, peeled, immediately put in water with a squeeze of like to prevent oxidation and color change)
-2 tablespoons flour or 1 heaping tablespoon flour (alot of people don't do it, but it makes it "full proof" as in it won't fall apart gauranteed, especially after resting 1 hour)
-1 baking soda
-2 beaten eggs
-2 cloved of garlic mashed to a paste in a mortar or through a garlic press
-1 small handful minced parsley or cilantro
-1/2 teaspoon salt

Directions:
(1)
In the second smallest hole in the grater (I use the one that is good for zesting) grate the peeled drained "Malanga." Now add flour, baking soda, eggs, mashed garlic, minced cilantro or parsley and salt. Incorporate well. It should be like a doughy paste.

(2)Cover mixture well with a plastic wrap in a bowl or with a lid. I used both. Let it rest 1 hour.

(3)
After 1 hour.Heat oil on medium high heat in small pan, when oil is hot enough add Malanga by spoonfuls do not crowd it, when it turns golden brown on one side, flip to other side and cook until everything is golden brown. (Make sure inside is cooked you don't want raw Malanga it may be poisonous if raw)

(4)Put on plate with paper towels. Make in small batches and don't over crowd. This is the picture of 1 small batch, my mother made this one, I like to make them smaller, I just drop it by tablespoon size and make it kind of more rounder, but it's my personal preferance.


(5)
Also "Malanga" roots tend not to be consistent sometimes they come out more thick and starchy than others. Some may need more flour some may need less, in general what I do works with it anyway.

P.S. You may substitute the "Malanga" for "Ñame", "Taro" of any size or "Yautia" I have substituted Malanga for Taro root in this recipe I've used Taro several times in place of Malanga.

8 comments:

Rox said...

Hey I bought some bright purple malanga the other day at the Asian market... it tastes the same, except its a bit sweeter than the white one. But still very yummy. Your frituritas look awesome.. i want one now!

Marilyn said...

Nathan,
Excelente receta de Las Frituras de Malanga. Ve a ver Malanga Fritas a mi blog.
Saludos!

Nathan said...

Rox,
Malanga has no sweetness are you sure you didn't buy "Purple Yam" or "Ube"? Well thanks for the nice comment.

Marilyn,
Gracias por el commentario, orita voy y cheqeo tus Malangas Fritas :)

Núria said...

Me encantaría probar las Malangas!!! Never heard about this veggie before.
I bet it tastes great. When I was in Cuba I tried Yuca and it was delicious!!!! Any resemblance?

Nathan said...

No yuca is very different in texture and taste. The outside of a raw yuca is can be very waxy, shiny, and does not have little "hairs" like Malanga.

Hmmm Malanga I guess is a bit more hardy tasting like it has flavor very "nutty" I guess, it doesn't feel like your eating a tuber when it's prepared like "Frituritas"

When peeled the outside is a little slippery and a bit gooey, but these types of roots are never to be eaten raw they can kill you (or so many people say so I dare not risk it)

Also you can buy "Malanga" frozen or replace it with "Taro" root if you can't find it.

Maybe you can find Malanga in "Pinar del Rio, Cuba" I heard it's the favorite vegetable there.

I've heard rumors that Cuba stopped growing "Malanga" commercially since the communist regime, but it might just be a rumor.

Man Im jealous I will probably never be able to see Cuba, USA doesn't allow American citizens to travel only 1 time every 3 years if you have family there, American money is also not allowed on the Island for use.

Well Cuban Cuisine in Cuba is different from the Pre-castro Cuban Cuisine.

IDania said...

Hi Nathan,
You have a fantastic blog!!!
I am a cuban-american (and now spaniard, by adoption) who has lived in both the US and Spain for the last 30 years. I was looking for the recipe to "Frituritas de Malanga", so, who else would have it but Marilyn, she referred me to this blog of yours which I absolutely love....
Thank you.
IDania
http://elaromadeidania.blogspot.com/

alexa caravia said...

Hi Nathan,

We're trying to find a sauce that would go perfectly with Frituritas de Malanga. Any ideas???

Thank you!

Nathan said...

Hmmm we usually just eat them like that with food, ummm... ooh this would be very fatty but maybe have an "alioli" (spanish garlic mayonnaise) or make some cuban "Mojo" sauce to dip them in (because everything is better than mojo) other than that I can't think of anything that would match with these.