Thursday, September 11, 2008
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.
-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
(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.