Recipe courtesy of Alex Garcia

Malanga Pancakes with Caviar and Vodka-Cumin Sauce

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  • Yield: 6 to 8 servings
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11/2 pounds malanga, peeled and cut into 1/2-inch dice

2 cups milk

2 cloves garlic

2 eggs

3 tablespoons minced white onion

1/2 cup all-purpose flour

1/4 cup minced parsley

Salt and pepper, to taste

1/4 cup vegetable oil

Vodka-Cumin Sauce:

1/2 cup sour cream

2 tablespoons toasted cumin seeds

1 tablespoon mayonnaise

Salt and pepper, to taste

2 tablespoons vodka


2 hard-boiled eggs, finely chopped

1/4 cup chopped parsley

1 small red onion, diced

3- ounce jar osetra caviar

1/2 cup sour cream

6 to 8 slivers lemon zest

1 bunch chives


  1. To prepare the pancakes, place the malanga and milk in a saucepan. Add enough water to cover the malanga completely and bring to a boil. Reduce the heat, add the garlic, and simmer until the malanga is tender, about 25 minutes. Drain off the water. Place the malanga and garlic in a mixing bowl and mash well with a potato masher or fork. Add the eggs, onion, flour, parsley, and salt and pepper, and stir to form a batter. Refrigerate for 20 minutes.
  2. Heat the oil in a large saute pan or skillet over medium-high heat. Drop about 2 tablespoons of the batter into the hot oil and flatten out with the back of a spoon. Cook until golden brown, 5 to 7 minutes per side. Keep warm and repeat for the remaining pancakes. (There should be enough batter for 12 to 16 pancakes.)

Vodka-Cumin Sauce:

  1. Place all the ingredients in a blender and blend for 30 seconds.;


  1. To prepare garnish combine the eggs and parsley, and onion. To serve, spoon the sauce onto serving plates and add 2 pancakes per plate. Spoon the egg mixture on the pancakes, then top with caviar. Add a drop of sour cream and garnish with a lemon sliver and chives. Spoon more caviar on top of the pancakes and sprinkle the egg and parsley garnish around the plates.