Malanga Fritters

Slideshow: Fast Hors d'Oeuvres

  • Servings: Makes about 2 dozen

Related Video

More Videos
How to Poach Eggs in a Strainer


  • 2 pounds malanga, peeled and cut into 1-inch chunks
  • 1 cup grated Mexican Cotija, Nicaraguan Chontaleño or Pecorino Romano cheese (4 ounces)
  • 2 tablespoons all-purpose flour
  • Salt and freshly ground pepper
  • Peanut oil, for frying

How to make this recipe

  1. In a large saucepan, cover the malanga with 2 inches of water and bring to a boil. Reduce the heat and simmer until tender, about 15 minutes. Drain well and let cool, then refrigerate until very cold, at least 4 hours.

  2. In a food processor, combine the malanga with the cheese, flour, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Process until smooth.

  3. In a medium saucepan, heat 4 inches of peanut oil to 375°. Meanwhile, quickly form the malanga mixture into 1 1/2-inch balls. Working in batches, fry the balls until golden, about 3 minutes. drain on paper towels. Season with salt and pepper and serve hot.

Suggested Pairing

Pair with a crisp, easy drinking Northern Italian Pinot Grigio like one from Barone Fini.

Contributed By Published November 1997

470518 recipes/malanga-fritters 2013-12-06T23:36:15+00:00 Michael Cordúa frying|cocktail-party|dinner-party|latin-american|appetizers-starters|side-dishes|20-for-a-crowd|make-ahead|vegetarian november-1997,Michael Cordua,south american food,latin food,malanga,Churrascos,side dish recipes,malanga-fritters 470518

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5