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Appetizer
4 servings
1 hour 30 minutes
5 minutes
Melissa's Corporate Chefs
3 malanga, medium raw
2 eggs
2 sprigs parsley - finely chopped
2 cloves garlic - mashed
Vegetable oil for deep frying
1/2 teaspoon salt
Peel the Malangas completely.
Using a grater, grate the Malangas through the medium holes.
Beat the egg until foamy. Add the garlic, salt, and parsley and mix well.
Add the grated Malanga into the mixture with a fork to form a thick paste. Refrigerate mixture for one hour.
In a large pan or deep fat fryer, heat enough oil until very hot: approximately 375° to 400° F.
Carefully drop the fritter mixture into the hot oil by tablespoons. Fry approximately two to three minutes until golden brown. Drain on paper towels. Serve immediately!
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