Malanga Fritters

Tania fritters are what many of the Caribbean islands also call malanga fritters. To be honest it is quite easy to get confused between a few root vegetables as they all look similar and often are interchanged. Malanga’s Latin name is Xanthosoma. Malanga or tania is similar to eddoes or dasheen aka taro or cassava respectively. Malanga grates beautifully, it is soft and almost has a milky like consistency that acts as a binder. You really don’t need a binder when you put these in the fryer, these are so easy to make and it clear to see why they are loved. Tania fritters have a delicious almost nutty flavour that is perfectly crunchy on the outside.

1-2 malanga roots
¼ cup chives, chopped
¼ tsp. black pepper, freshly ground
½ tsp. sea salt
vegetable oil, for frying

Wash and peel the malanga. Grate it and place a bowl. Add in the salt and pepper amd chopped chives. Mix well.

In a cast iron pan, heat up the vegetable oil to medium high and drop in a little piece of the malanga. If it sizzles it is ready.

Use a spoon and drop the mixture in the hot oil, smash with the back of the spoon and cook until golden, then flip over.

When golden brown on both sides, remove and drain on a paper towel to remove excess oil.

Serve hot.