Frituras de Malanga (Cuban Taro Fritters)

Tina Wasserman
Recipe by
Tina Wasserman

Malanga, or taro root, has a very mild flavor and is light and crisp when fried. Why not try Cuban fritters this year for Hanukkah?

2 medium malanga or taro root, about 1 pound (available in Spanish markets)
1 small onion
1 teaspoon white or apple cider vinegar
1 1/2 teaspoons salt
1 egg
1 Tablespoon finely chopped parsley (optional in Cuba)
Freshly ground black pepper (optional in Cuba)
Vegetable oil for frying
  1. Peel the malanga. Grate, using the finest grating disk on your processor. Grate the onion in the same way. Replace the grating disk with the steel blade and pulse on about 20 times until the pieces are quite small but not mushy. Transfer to a bowl. Alternatively, grate the malanga and onion on the fine side of a grater and place in a bowl.
  2. Add the remaining ingredients except the oil and mix well.
  3. Heat about 1 inch of oil in a frying pan until very hot, about 375°F.
  4. Using a teaspoon, drop the mixture into the hot oil. Fry until golden on each side.
  5. Drain on paper towels.
  6. Serve with Mojo sauce, sour cream, apple sauce, or salsa.
Additional Notes
  • To prevent fried food from absorbing excess oil, add a small amount of vinegar.
  • If you crumble your paper towels, you'll have more surface area to absorb oil from fried food

Learn more about global Hanukkah cuisine and find additional recipes.