1 hour 30 minutes
Melissa's Corporate Chefs
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!