Frituras de Malanga (Cuban Malanga Fritters)
Grated malanga root mixed with egg, garlic and parsley and fried by the spoonful into crisp, lacy fritters with a soft centre. A classic Cuban party snack.
Servings
Ingredients
Nutrition
Per serving
Steps
Grate the malanga
Finely grate the peeled into a bowl. Wear gloves if you have sensitive skin, as raw can cause itching.
- 500 g
✅ Done when: malanga is finely grated with no large pieces
Make the mixture
Add the egg, crushed garlic, parsley and salt to the grated and mix well until you have a thick, sticky batter that holds together when pressed.
- 1 egg
- 2 garlic cloves
- 2 tbsp parsley
- ¾ tsp salt
✅ Done when: batter is thick, sticky and holds together
Fry
Heat the oil in a deep frying pan to 180°C (350°F). Drop in rounded tablespoons of the batter, a few at a time so the pan is not crowded, and fry for 3-4 minutes, turning once, until golden brown and crisp outside and cooked through.
- 500 ml vegetable oil
- all the batter from step 2
✅ Done when: golden brown and crisp outside, firm when pressed
Serve
Lift the fritters out with a slotted spoon, drain briefly on paper towels, and serve hot with the lime wedges on the side.
- 1 lime wedges
- all the fritters from step 3
Grate the malanga
Finely grate the peeled into a bowl. Wear gloves if you have sensitive skin, as raw can cause itching.
- 500 g
✅ Done when: malanga is finely grated with no large pieces
Make the mixture
Add the egg, crushed garlic, parsley and salt to the grated and mix well until you have a thick, sticky batter that holds together when pressed.
- 1 egg
- 2 garlic cloves
- 2 tbsp parsley
- ¾ tsp salt
✅ Done when: batter is thick, sticky and holds together
Fry
Heat the oil in a deep frying pan to 180°C (350°F). Drop in rounded tablespoons of the batter, a few at a time so the pan is not crowded, and fry for 3-4 minutes, turning once, until golden brown and crisp outside and cooked through.
- 500 ml vegetable oil
- all the batter from step 2
✅ Done when: golden brown and crisp outside, firm when pressed
Serve
Lift the fritters out with a slotted spoon, drain briefly on paper towels, and serve hot with the lime wedges on the side.
- 1 lime wedges
- all the fritters from step 3
The Story Behind the Dish
Malanga is a starchy root grown across the Caribbean, prized in Cuba as an easily digestible food for babies and the elderly. Frituras de malanga are a staple of Cuban parties and family gatherings.
They're served alongside croquetas, bocaditos (little sandwiches) and pastelitos.
⭐ Why It's Famous
Lacy and crunchy outside, soft and earthy inside, they're addictive straight from the pan.
💡 Fun Fact
Some Cuban cooks add a drizzle of cane syrup to frituras de malanga for a sweet-and-salty treat.
All over Cuba
23.11°N, -82.37°W
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