Cuban Malanga Fritters with Cilantro Aioli

Crispy fritters with a creamy herbal dip

Enjoy these traditional Cuban fritters made from malanga root, perfect with a zesty cilantro aioli.

1 h 10 min
4-6
Intermediate

Ingredients

For the Malanga Fritters

2 large malanga roots

peeled and grated

1 small onion

finely chopped

2 cloves garlic

minced

1 egg

beaten

1/2 cup all-purpose flour

1 tsp baking powder

Salt and pepper

to taste

Vegetable oil

for frying

For the Cilantro Aioli

1 cup mayonnaise

1 small bunch cilantro

finely chopped

1 clove garlic

minced

1 tbsp lime juice

Salt

to taste

Preparation

Preparing the Malanga Fritters

Combine ingredients

In a large bowl, combine the grated malanga, onion, garlic, and the beaten egg.

Add dry ingredients

Add the flour, baking powder, and season with salt and pepper. Mix until well combined.

Shape Patties

Shape the mixture into small patties, approximately 2 inches in diameter.

Making the Cilantro Aioli

Mix base ingredients

In a medium bowl, mix together the mayonnaise, cilantro, and garlic.

Season Aioli

Stir in the lime juice and add salt to taste.

Chill

Cover and refrigerate until serving.

For an extra kick, add a pinch of cayenne to the aioli.

Cooking Process

Fry fritters

Heat oil in a deep pan over medium heat. Fry fritters until golden brown on both sides.

Do not overcrowd the frying pan, as it will lower the oil temperature.

Drain excess oil

Place fried fritters on paper towels to drain excess oil.

Serve

Serve fritters warm alongside chilled aioli.

Plating & Serving

Cuban Malanga Fritters with Cilantro Aioli

FaPalette

Plating

Arrange fritters on a bed of mixed greens with the cilantro aioli served in a small dish on the side.

Sauce Pairings

Cilantro Aioli

creamy and zesty

Garnishes & Accompaniments

Lime wedgesFresh cilantro leaves

Perfect Sides

Black bean salad

Toasted Cuban bread