Frituras de malanga

Grate the malanga

Finely grate the peeled malanga into a bowl. Wear gloves if you have sensitive skin, as raw malanga can cause itching.

• 500 g malanga

✅ C'est prêt quand : malanga is finely grated with no large pieces

Make the mixture

Add the egg, crushed garlic, parsley and salt to the grated malanga 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

✅ C'est prêt quand : 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

✅ C'est prêt quand : 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