Frituras de Malanga Cruda

Raw Taro Root Fritters

Preparation info
  • Makes 12 to 16 fritters; Serves

    4 to 6

    as a side dish
    • Difficulty


Appears in
Eating Cuban

By Beverly Cox and Martin Jacobs

Published 2006

  • About

Taro root was brought to Cuba by African slaves and quickly incorporated into Cuban cooking. There are two main varieties, brown-skinned, white-fleshed taro and a yellow-fleshed variety. Taro must be peeled and cooked before eating. It has a flavor and texture similar to a white potato and when boiled it turns a grayish color.

Fritters are usually made with grated fresh malanga. Though it is sometimes finely grated to make almost a paste, I prefer to use the coarser holes of