Malanga Fritters

1
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.

Rating:

☆☆☆☆☆ 0 votes

Serves:
Serves 12 - 3 fritter per serving
Prep:
15 Min
Cook:
15 Min
Method:
Deep Fry

Ingredients

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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

How to Make Malanga Fritters

Step-by-Step

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

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