malanga fritters
Malanga is similar to a yam in appearance and a potato in flavor. The root vegetable is commonly used in tropical countries. By grating the malanga, it comes together easily into a batter that fries up crispy and delicious. A savory Tamarindo Ketchup is the perfect dipping sauce.
prep time
15 Min
cook time
15 Min
method
Deep Fry
yield
Serves 12 - 3 fritter per serving
Ingredients
- FOR THE TAMARINDO KETCHUP
- 16 ounces tamarind pulp (2 cups)
- 14 milliliters jalapenos, seeded and chopped
- 1 1/2 cups white wine vinegar
- 1 1/2 cups ketchup
- 8 ounces dark brown sugar (1 cup)
- 1/2 cup fish sauce
- 2 ounces garlic, chopped (jared is fine)
- FOR THE FRITTERS
- 2 1/2 pounds malanga, grated
- 3 large eggs, beaten
- 4 tablespoons culantro, chopped
- 4 cloves garlic, finely grated
- 2 tablespoons kosher salt
- - oil, for frying
How To Make malanga fritters
-
Step 1To make the tamarindo ketchup, whisk all the ingredients together with 1/2 cup water until well blended. Set aside.
-
Step 2To make the fritters, grate the malanga on a box grater with the fine side to get ‘ribbons’.
-
Step 3Take 8 ounces of malanga and process using a food processor. Pulse several times to break it down more finely. Combine malanga, eggs, 1/3 cup water, culantro, garlic and salt.
-
Step 4To cook, heat oil to 360F. Spoon malanga fritters into the hot oil using a small scoop. Fry until golden brown, approximately 5 to 7 minutes.
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Step 5Serve with taramindo ketchup.
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