Frituras de Malanga
Frituras de Malanga is a delicious and crispy traditional dish from Cuban cuisine. Made from grated malanga and other ingredients, the dish offers a unique flavor and a delightful crunchy texture.
Equipment
- Grater
- Large Mixing Bowl
- Frying pan or deep fryer
- Slotted spoon
- Paper towels for draining
- Plate or serving dish
Ingredients
- 1 pound raw malanga
- 2 eggs
- 2 cloves garlic, chopped
- 1 sprig of parsley, finely chopped
- Vegetable oil for frying
- Salt, to taste
Instructions
- Start peeling, washing it thoroughly, and grating it into fine shreds.
- In a large bowl, mix the grated malanga with eggs, chopped garlic, and finely chopped parsley. Add salt to your preference.
- Let the mixture rest for 15-20 minutes in the refrigerator. This resting period allows the flavors to meld and the mixture to firm up slightly.
- Heat vegetable oil in a frying pan or deep fryer over medium-high heat.
- Once the oil is hot, use a spoon to scoop small portions of the malanga mixture and gently drop them into the oil. Be cautious not to overcrowd the pan.
- Fry the fritters until they turn golden brown on all sides. This usually takes a few minutes. Flip them over halfway through to ensure even cooking.
- Once the frituras are crispy and browned, remove them from the oil using a slotted spoon and drain on a paper towel to remove excess oil. Serve immediately while they are hot and crispy.
Video
Notes
- Consistency of the Batter: The batter should be thick enough to hold together when frying. If it's too runny, add a little more grated malanga to achieve the desired consistency.
- Uniform Frying:To ensure even cooking, try to keep the size of each fritter consistent. Use a spoon or a small ice cream scoop to form uniform balls of the malanga mixture.
- Oil Temperature:It's important to maintain the right oil temperature, typically around 350°F (175°C). If the oil is not hot enough, the fritters will absorb too much oil and become greasy; if it's too hot, they will brown too quickly on the outside while remaining uncooked inside.
- Avoid Overcrowding the Pan:Fry the fritters in batches to avoid overcrowding. Overcrowding can lower the temperature of the oil, leading to unevenly cooked fritters.
- Draining Excess Oil: After frying, place the fritters on a plate lined with paper towels to drain any excess oil. This helps in keeping them crispy and not soggy.
- Total Fat: 8-10 g
- Saturated Fat: 2-3 g
- Cholesterol: 30-40 mg
- Sodium: 100-150 mg
- Total Carbohydrates: 15-20 g
- Dietary Fiber: 2-3 g
- Sugars: 1-2 g
- Protein: 2-4 g