Malanga fritters are fried, seasoned grated malanga. They are crispy on the outside and tender on the inside.

What is a Malanga? Malanga is a brown, shaggy tuber that has a white, inside. It has an earthy taste with a texture similar to a potato.

Peel and grate the malanga using the medium holes of a box grater. Take care while peeling and grating because malanga is very slippery.

Combine the egg, chopped parsley, garlic, salt, and vinegar in a small bowl. Add the egg mixture to the grated malanga and stir until combined.

The mixture will have a soft, doughy consistency. Cover the bowl and refrigerate until chilled. Stir the before frying.

Heat oil in a skillet to about 325°F to 350°F. Use a small scoop to drop the fritters by the tablespoon into the hot oil. Do not overcrowd the skillet.

Cook the fritters 2 - 3 minutes, flipping them every 30 seconds until they are golden brown on both sides.

Take the skillet off the heat and remove the fritters using a slotted spoon. Place them on the paper lined plate or pan.

Serve the malanga fritters and enjoy.