Malanga Fritters with Serrano Chiles and Garlic

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Preparation info

  • Makes about

    Twenty-Four

    2 in 5 cm Fritters
    • Difficulty

      Easy

Appears in

Roots

By Diane Morgan

Published 2012

  • About

Bravo to Jack Bishop, author of Vegetables Every Day, for writing such a compelling headnote for his malanga fritters: On reading it, I immediately shredded the malanga I had on hand and made these fritters. These “crisp, wispy fritters,” as he calls them, are simple to make, splatter-free when fried, and addictively delicious. There are lots of possible variations beyond the chiles and garlic, such as adding bits of ham and cheese, diced bacon and chives, grated Mexican Cotija chees

Ingredients

Method