So many new kids on the Paleo block! But really they just moved here from the Latin neighborhood… (Jenny on the block song playing in the background)!
Malanga is a root vegetable & is commonly used in Cuban cooking. It can be fried, pureed or made in to creamy soups. Pureed malanga is very viscous, a natural thickener. It’s easily digestible, high in potassium & calories. The exterior of this versatile veg is shaggy, brown odd-shaped thing. Don’t be discouraged by it’s looks- malanga can be a great addition to your paleo starch line up.
Yuca, another staple in Cuban cuisine, also known as cassava (in some parts). It’s typically boiled & served with mojo or fried and served with cilantro aioli- it has very little flavor of its own. It’s popularity comes from its starchy qualities and many uses. This long, tubular, rough skinned vegetable is harvested to be grated,mashed and fried, transformed into flour, juices, pastes, breads and tapioca. It makes amazing dough! See recipe here.
Growing up I had a lot of both vegetables, in many forms, never associated with healthy, paleo or gluten-free… much like the plantain. I love seeing these tropical ingredients in the lime light and all the creative ways they are being used now. It has inspired me to work them in to my diet as well, sometimes in traditional ways, other times in creative new ways.
Today’s recipe is a bit of both!
The traditional Friturita De Malanga is made with grated malanga & onion, mixed with egg, parsley, lemon juice, white vinegar, oregano & cumin. This mix sits for an hour thickening & then it is dropped in oil, 1/4 cup at a time & flattened in to patties. Sounds amazing right!?!
Tonight’s fritter creation wasn’t entirely on purpose- but the whole family loved them so much- I decided to share with all of you!
Yields about 8 fritters
45 minPrep Time
15 minCook Time
1 hrTotal Time
- 1 large yuca
- 2 medium malanga
- 1/2 cup unsweetened almond milk
- 1 tsp salt
- 2 tsp granulated garlic
- pinch of cumin, oregano & cayenne
- coconut oil
- deep skillet or pot
- Peel & wash your root vegetables, dry them and cut in to 2 inch pieces.
- Boil in water of high until tender.
- This will take about 25-30 minutes.
- Once tender, drain water and spread them out on a sheet pan so they cool faster- just cool enough to handle.
- Place in food processor with the rest of the ingredients and pulse until it looks like a ball of dough. It won't be completely smooth, that's ok. This mix will be very sticky!
- Use a spatula to gather it all up in a bowl or to one side of the food processor.
- Heat oil. You want it to be about 1/2 inch in depth. Heat on medium-high until hot, but not smoking. You can check the temp by inserting wooden spoon in the oil- if it sizzle's, it's ready.
- Use a tablespoon to (carefully) drop some of the root mix in to the oil. Drop one at a time, until you have a handle on them, then you can do up to three at a time. Use tongs to maneuver once in oil.
- They will cook quickly, in no more than 2 minutes the bottom side will be golden.
- Turn over and let the opposite side cook until golden- then remove & place on paper lined sheet. Repeat until there is no more mash left.
- You can keep them in the oven until ready to serve. Heat oven to 200F.
- Great served with saucy dishes!