I bought the malanga by mistake. I’d considered adding it to my garbanzos last week but left it out at the last minute. Not wanting to let it go to waste, I decided to try making fritters instead. I’d stopped by a friends house unexpectedly when he was finishing a batch for salt cod fritters, and it looked so easy and simple that I wanted to try this variation. They’re the kind of last minute side dish that could be whipped up in a few minutes. I looked through a few different recipes that were very similar – malanga, eggs, a little garlic, maybe parsley. Reading A Taste of Old Cuba, I was reminded that frying 0f any kind was always left for last so that the fritters, plantains or croquetas could be served hot and crisp, never greasy . I hadn’t thought about it before but realized that I do associate the crackle and sizzle of frying with a great meal about to be had – a little music drawing everyone to the table. Continue reading ‘Frituras de Malanga’
