Malanga Fritters

Raven Higheagle


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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Serves 12 - 3 fritter per serving
15 Min
15 Min
Deep Fry


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

  • 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


  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.

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