Sunday, December 7, 2008

Frituritas de Malanga en Dulce (Malanga Fritters in Syrup)

A couple of weeks ago I made "Frituritas de Malanga" which I posted and I said there was 2 version a "savory" one flavored with garlic that is very tasty and another one that is sweet that my grandmother makes. (for an explanation on what "Malanga" is go look at the savory version I wrote about there)

The sweet version is a batter that made primarily of grated Malanga root and flavored with anise seed then it is drenched in a cinnamon infused sugar cane syrup that can be made with white sugar or unrefined solid cane sugar or even dark brown. The batter of these fritters have NO SUGAR because they will be served with a sweet syrup.

Today I will show you the sweet version that is much loved in my home.

Ingredients for batter:
-3 medium Malangas
-2 eggs
-2 tablespoons flour
-2 tsp. baking soda
-1 teaspoon anise seed
Ingredients for syrup:
-1 cup water
-1 cup dark brown sugar, or white sugar or 2 Piloncillos called "Raspadura" by Cubans (it's your choice which one you use it's personal taste)
-2 small sticks of cinnamon

Directions for fritter batter:
(1)Rinse and wash root well. Peel Malanga root and place in a bowl with water with a squeeze of lime to prevent discoloration.


(2)On the small grating holes of the grater grate all the Malanga it will be a sticky paste. Add eggs, flour, baking soda, and anise seed stir all together until well incorporated, cover and set batter aside to rest about 1 hour in the fridge.

Directions for syrup:
(1)Bring water, sugar, and cinnamon stick to a boil in a small pot on high heat, once it comes to an even boil let it boil uncovered for 10-15 minutes stir well and set aside, your syrup is done. It is like a light honey that will thicken as it cools but it will never be too thick it's not suppose to be.

Directions for rest of it:
(1)Heat a pan with enough oil to submerge fritters at least half-way or 3/4's of the way or more on medium high heat for about 5-7 minutes, when oil is hot drop fritters in small batches by small tablespoonfuls, let them fry on each side until it gets a beautiful golden brown color, I flip them with a fork and another spoon.

(2)Once golden brown all over set aside on a plate or baking dish that has either paper towels or paper bags. When hot moisten with very little syrup on top and let cool a bit.

(3)When ready to serve drizzle syrup to taste or dredge them in syrup on a plate and serve.
NOTE:
- You may substitute the "taro" roots found in the Asian stores for "Malanga" because Taro root is very similar and related to Malanga, also the Puerto Rican root "Yautia" can be used and I think you'll get same results if you use Ñame to.

5 comments:

Mamey said...

Que rico!!!

Nathan said...

Mamey,
They where so good I ate 10 of em in 1 sitting... after being guilty of eating a big plate of huevo frito con arroz... so worth it though haha.

Mamey said...

Man, you're killing me. I'm looking forward to my holiday vacations to cook some of the dishes you have brought back from my memory bank. Gracias mil, Nathan!

Nathan said...

Mamey,
Enjoy I can't wait for my vacations to. :)

Anonymous said...

I'm so excited...I lost my Mima from Habana who always made the best frituras de malanga and name but I never learned how to make them...this is exactly what she did...thanks...now I can make them for my son and he can hear more about his abuela. Que Dios te bendiga, Hennie