Malanga Fritters from the Ballroom

Name: Malanga Fritters from the Ballroom
Yield: Approximately 6 appetizer servings
Cuisine: Cuban
Ingredients: 2 medium-large malangas, about 1¼ pounds; 2 large garlic cloves, minced; 1½ teaspoons coarse kosher salt; 1 serrano chili-pepper, seeded and minced (or substitute jalapeño); 1 serrano chili-pepper, seeded and minced (or substitute jalapeño); 1 egg, beaten slightly; Peanut or soy or safflower oil for deep-frying; Peanut or soy or safflower oil for deep-frying; Peanut or soy or safflower oil for deep-frying; Minced parsley for garnish; Minced parsley for garnish; Lemon wedges

Preparation info

Approximately
6
appetizer servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Michael Rose makes these garlicky nibbles for the Tapas Bar at the Ballroom Restaurant in New York City. Golden and crunchy, with sharp little tendrils of shredded malanga, they are right at home with margaritas or rum drinks.

Ingredients

2 medium-large malangas, about 1¼ pounds
2 large garlic cloves, minced
1½

Americas
United States
Cuba
New York City
Starter
Puerto Rico
Vegetarian
Gluten-free

Method

Peel malanga and place in cold water. Using a standing hand grater, shred coarse; there should be about 3 cups. Add garlic, salt, serrano, egg, and parsley; blend.
Heat oil for deep-frying to 350–375 degrees, preferably in wide electric skillet or deep-fryer. Form malanga mixture into loosely packed balls in the palm of your hand, using about 1½ tablespoons of