Frituras de Malanga

Malanga (taro root) is one of Cuba's most beloved viandas — the starchy root vegetables that anchor the island's diet alongside yuca and boniato. Ground raw malanga mixed with egg, garlic, and herbs, then deep-fried into crisp little patties, makes a snack or appetiser that appears at birthday parties, late-night get-togethers, and street food carts alike. The exterior shatters; the interior remains tender and slightly earthy.

Serves: 4 (makes about 20 fritters)

Ingredients

• 500g (1 lb 2 oz) malanga (taro root), peeled and roughly chopped
• 2 large eggs, lightly beaten
• 3 garlic cloves, finely minced
• 2 tbsp fresh flat-leaf parsley, finely chopped
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp ground cumin
• 600ml (2½ cups) vegetable oil for deep-frying
• Lime wedges, to serve

Instructions

1. Grate the peeled malanga on the fine side of a box grater into a large bowl, or pulse in a food processor until very finely chopped but not puréed. You should have a rough, moist paste.
2. Add the beaten eggs, garlic, parsley, salt, pepper, and cumin. Mix thoroughly until the mixture holds together when pressed. If it is too wet, let it rest uncovered for 5 minutes.
3. Heat the oil in a deep saucepan or heavy pan to 175°C (350°F). To test, drop in a small bit of the mixture — it should sizzle and rise to the surface within a few seconds.
4. Using a tablespoon, carefully drop heaped spoonfuls of the mixture into the hot oil, 5–6 at a time. Fry for 3–4 minutes, turning once, until deeply golden and cooked through.
5. Remove with a slotted spoon and drain on a wire rack or paper towels. Hold in a low oven (100°C / 212°F) while you fry remaining batches.
6. Serve immediately with lime wedges for squeezing.

Cook's Notes: Malanga contains a mild irritant in its raw juice that can sting sensitive skin — wear gloves when grating if needed, and wash hands thoroughly. The same mixture works beautifully with yuca (cassava) as a substitute. For extra crunch, add 2 tbsp of fine breadcrumbs to the batter.