More weirdness this week as part of The Creative Kitchen Challenge with…malangas.
Malangas are a tropical root vegetable, also known as Eddoe (hands up if you’d never heard of either).
As a root veg, malanga are similar to potatoes but, for the low-carbing folk, they’re considered a ‘safe starch’ as the starch grains are small and easily digestible.
They are a good source of vitamin C and iron, and a staple of Cuban cooking – usually fried or used to thicken soups.
I went the fritter route.
This involved shredding the malanga, coating with a paprika, cumin and cayenne seasoning and frying until golden brown.
In the course of peeling and shredding I discovered that malangas are slippery suckers so you might want to keep a firm grip while wielding the peeler.
I’m not proud of it but there were some very unsavoury curse words uttered in the making of this meal.
Verdict: I’ll be trying these again in a different form. Although blander than potato I can see using them for a bit of variety. They certainly fried well so be interesting to see if they roast, mash and boil well.
Spicy Malanga Fritters (makes 12)
- 2 medium sized malangas
- 1 large egg
- 2 tsps paprika
- 1 tsp cumin
- 1/4 tsp cayenne pepper
- 1 tsp sea salt
- 1 tsp ground black pepper
- 1/2 cup coconut oil
- Peel and grate the malangas. Stir in the seasonings and then the egg, mixing well.
- In a large frying pan heat the coconut oil to a high temp.
- Add a tbsp of the malanga mix to the oil then flatten slightly to form a patty. Fry for around 3 minutes on each side til golden. Repeat with the remaining batter. I did mine in batches of 4 (patting them with a kitchen towel to remove excess grease and storing them in a warm oven so they kept crisp and toasty). It should make around 12.
Like this? You might also like:
- Carmelised Plantain Bread
- Thursday Thoughts: The Creative Kitchen Challenge
- Sweet Potato and Bacon Mash
- Cheesy Potato Scones