Indulge in the savory delight of traditional Cuban cuisine with these irresistible Malanga Fritters. Made from grated malanga root, mixed with aromatic spices, and fried to golden perfection, these fritters boast a crispy exterior that gives way to a soft, flavorful center. Served hot and crispy, they are perfect as appetizers, snacks, or as part of a vibrant meal. Experience the authentic taste of Cuba with every bite of these delicious fritters, guaranteed to tantalize your taste buds and transport you to the streets of Havana.

Here's a simple recipe for making Malanga Fritters:


  • 2 cups grated malanga root
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 cup all-purpose flour
  • Vegetable oil for frying


1- Peel the malanga root and grate it using a box grater or food processor. Place the grated malanga in a bowl and set aside.

2- In a skillet, heat a tablespoon of vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and aromatic, about 2-3 minutes. Remove from heat and let it cool slightly.

3- In a large mixing bowl, combine the grated malanga, sautéed onion and garlic, salt, black pepper, paprika, and all-purpose flour. Mix well until everything is evenly incorporated.

4- Heat vegetable oil in a frying pan or skillet over medium-high heat until hot but not smoking.

5- Take a spoonful of the malanga mixture and shape it into a small patty or ball. Flatten slightly to form a fritter shape. Repeat with the remaining mixture.

6- Carefully place the shaped fritters into the hot oil, making sure not to overcrowd the pan. Fry the fritters in batches if necessary.

7- Cook the fritters until golden brown and crispy, flipping them halfway through to ensure even cooking, about 3-4 minutes per side.

8- Once cooked, remove the fritters from the oil and drain on a paper towel-lined plate to remove excess oil.

9- Serve the malanga fritters hot, garnished with fresh herbs or accompanied by your favorite dipping sauce.

Enjoy your crispy and flavorful Cuban Malanga Fritters as a delightful snack or appetizer!

Nutritional Values:

Here's an approximate nutritional breakdown for the ingredients used in the Malanga Fritters recipe:

Malanga root (2 cups, grated):

  • Calories: 220
  • Carbohydrates: 52g
  • Fiber: 6g
  • Protein: 4g
  • Fat: 0.5g
  • Vitamin C: 70mg (78% DV)
  • Vitamin B6: 0.7mg (41% DV)
  • Folate: 210mcg (53% DV)
  • Potassium: 1300mg (28% DV)
  • Magnesium: 100mg (24% DV)


  • High in fiber, aiding in digestion and promoting gut health.
  • Rich in vitamin C, boosting the immune system and promoting healthy skin.
  • Good source of vitamin B6, supporting brain function and metabolism.
  • Contains folate, important for cell division and DNA synthesis.
  • Provides potassium, essential for heart health and muscle function.
  • Contains magnesium, supporting bone health and nerve function.

Onion (1 small):

  • Calories: 20
  • Carbohydrates: 5g
  • Fiber: 1g
  • Protein: 1g
  • Fat: 0g
  • Vitamin C: 5mg (6% DV)
  • Vitamin B6: 0.1mg (6% DV)
  • Folate: 10mcg (2% DV)
  • Potassium: 100mg (2% DV)


  • Contains antioxidants that help reduce inflammation and lower the risk of chronic diseases.
  • Rich in vitamin C, supporting the immune system and promoting collagen production.
  • Contains vitamin B6, important for metabolism and cognitive function.
  • Provides folate, necessary for DNA synthesis and cell division.
  • Contains potassium, supporting heart health and regulating blood pressure.

Garlic (2 cloves):

  • Calories: 10
  • Carbohydrates: 2g
  • Fiber: 0g
  • Protein: 0g
  • Fat: 0g
  • Vitamin C: 1.5mg (2% DV)


  • Contains compounds with potent medicinal properties, including allicin, which has antibacterial and antiviral effects.
  • Helps lower blood pressure and improve cholesterol levels, reducing the risk of heart disease.
  • Boosts the immune system and helps fight off infections and illnesses.
  • May have cancer-fighting properties due to its sulfur compounds.

All-purpose flour (1/4 cup):

  • Calories: 110
  • Carbohydrates: 23g
  • Fiber: 1g
  • Protein: 3g
  • Fat: 0g


  • Provides carbohydrates, the body's main source of energy.
  • Contains small amounts of protein, essential for building and repairing tissues.
  • Contains some vitamins and minerals, depending on fortification.

Salt (1 teaspoon):

  • Sodium: 2300mg (100% DV)


  • Essential for maintaining electrolyte balance and proper hydration.
  • Regulates fluid balance in the body and supports nerve and muscle function.
  • Enhances flavor in cooking but should be consumed in moderation to avoid health risks.

Black pepper (1/2 teaspoon):

  • No significant nutritional value.


  • Contains piperine, a compound that may improve digestion and nutrient absorption.
  • Acts as an antioxidant, protecting cells from damage caused by free radicals.
  • Adds flavor to dishes and may help reduce inflammation.

Paprika (1/2 teaspoon):

  • Calories: 3
  • Carbohydrates: 0.7g
  • Fiber: 0.4g
  • Protein: 0.2g
  • Fat: 0.2g
  • Vitamin A: 700IU (15% DV)
  • Vitamin C: 0.6mg (1% DV)


  • Rich in antioxidants, such as vitamin A and carotenoids, which support eye health and reduce the risk of chronic diseases.
  • Contains capsaicin, which may help boost metabolism and promote weight loss.
  • Adds color and flavor to dishes without adding significant calories or fat.

Vegetable oil (for frying):

  • Calories: 120 per tablespoon
  • Fat: 14g per tablespoon


  • Provides healthy fats, such as monounsaturated and polyunsaturated fats, which support heart health.
  • Contains vitamin E, an antioxidant that protects cells from damage.
  • Adds flavor and texture to fried foods but should be consumed in moderation due to its high calorie content.

Please note that these values are approximate and can vary based on factors such as brand, preparation method, and specific varieties of ingredients used.


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