Recipe courtesy of Gary Sanon-Jules

Malanga Fritters

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  • Level: Intermediate
  • Total: 1 hr 50 min
  • Prep: 30 min
  • Inactive: 1 hr
  • Cook: 20 min
  • Yield: 8 fritters
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Malanga Fritters:

8 cups raw malanga, peeled and diced

1 Scotch bonnet chile pepper

1/4 cup finely chopped parsley leaves

1 tablespoon salt

1/2 cup vegetable oil, plus oil for frying

7 to 8 tablespoons Spices and Herbs Seasoning, recipe follows

1 teaspoon freshly ground black pepper

Spices and Herbs Seasoning:

1 cup chopped onion

1-ounce vinegar

1 1/2 ounces olive oil

1/2 red bell pepper, chopped

2 scallions, chopped

5 large garlic cloves, chopped

1 tablespoon yellow mustard

2 tablespoons bouillon seasoning

1/2 tablespoon freshly ground black pepper

2 to 3 Scotch bonnet peppers, chopped

1/3 cup coarsely chopped parsley leaves


  1. Add the malanga to a food processor and pulse until a pasty-like consistency forms, then transfer to a mixing bowl. Using a mortar, mash the chile, parsley and the salt. Heat the 1/2 cup of vegetable oil in a medium skillet over low heat, add the Spices and Herbs Seasoning and saute for 1 minute. Add to the bowl with the malanga paste. Stir in the black pepper, cover and let stand for 1 hour. The batter can be refrigerated for up to 1 day.
  2. Coat a heavy pan, with oil over medium-high heat. Once the oil is hot, drop the batter by tablespoons into the hot oil. Do not crowd. Fry the fritters until golden, about 3 to 4 minutes on each side. Remove the fritters to paper towels to drain. Transfer to a serving platter and serve hot.

Spices and Herbs Seasoning:

  1. Put the 10 first ingredients in a blender or a food processor and blend until smooth. Add the parsley and stir to combine.

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