Malanga Fritters

Raven Higheagle

By
@ravenhigheagle

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.


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Rating:

Serves:

Serves 12 - 3 fritter per serving

Prep:

15 Min

Cook:

15 Min

Method:

Deep Fry

Ingredients

FOR THE TAMARINDO KETCHUP

16 oz
tamarind pulp (2 cups)
14 ml
jalapenos, seeded and chopped
1 1/2 c
white wine vinegar
1 1/2 c
ketchup
8 oz
dark brown sugar (1 cup)
1/2 c
fish sauce
2 oz
garlic, chopped (jared is fine)

FOR THE FRITTERS

2 1/2 lb
malanga, grated
3 large
eggs, beaten
4 Tbsp
culantro, chopped
4 clove
garlic, finely grated
2 Tbsp
kosher salt
oil, for frying

Directions Step-By-Step

1
To make the tamarindo ketchup, whisk all the ingredients together with 1/2 cup water until well blended. Set aside.
2
To make the fritters, grate the malanga on a box grater with the fine side to get ‘ribbons’.
3
Take 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.
4
To 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.
5
Serve with taramindo ketchup.

About this Recipe