Frituras de Malanga Cruda

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