Malanga is a staple ingredient in authentic Cuban cuisine. This recipe offers a unique and delicate snack great for spring/summer afternoons. A root vegetable that many describe as nutty and earthy Malanga can be utilized in a variety of ways. It can be used as a natural thickener, made into creamy soups and many other flavorful and distinct variations. Hopefully your taste buds are ready for this delightful/yummy ride!
-2 lbs. yellow malanga, peeled and cut into large pieces
-1⁄4 cup flour
-1⁄4 cup chopped fresh parsley
-Salt and freshly ground black pepper
1. Put malanga in a large pot, cover with cold water by 2", and simmer over medium heat until very soft when pierced with a fork, 1–1 1⁄2 hours. Drain all but 2⁄3 cup of the cooking liquid, then mash malanga with a potato masher until smooth. Beat in flour and parsley, and season generously with salt and sparingly with pepper.
2. Pour oil into a large skillet to a depth of 1 1⁄2". Heat oil over medium heat until about 350° on a candy thermometer. Carefully slide kitchen-spoonfuls of batter into oil, frying in batches, until fritters are golden, 3 minutes.
3. Drain on paper towels and enjoy!