Malanga is a starchy tuber very common in traditional Cuban cuisine. Since ancient times, it has been part of the diet of indigenous peoples, thanks to its valuable nutritional contribution. It is versatile in the kitchen and rich in fiber, vitamins, and minerals.
They originate from the rich culinary tradition of the island, where malanga is a fundamental ingredient.
This tuber, with high nutritional value, has been part of the Cuban diet since ancient times.
Malanga fritters, prepared in various ways, represent a delicious and nutritious option to enjoy on any occasion.
Malanga Fritters
Ingredients
2 Medium-sized pieces of malanga
2 Eggs
2 Garlic cloves
2 Parsley sprigs
Pork fat (lard)
1 pinch of Salt
Preparation (simple version)
Preparation
Step 1 : Wash the malangas with a brush and let them disinfect.
Step 2 : Then, peel and grate them, discarding the skin.
Step 3 : In a bowl, combine the grated malanga with the eggs, chopped parsley, minced garlic, and salt to taste.
Step 4 : Form portions into "patties" and fry in hot lard until golden on the outside to ensure they are cooked inside.
Step 5 : Serve hot and you can accompany them with fried plantains (tostones) and creole sauce.
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