Question 1

How do you make frituras de malanga crisp outside and creamy inside?

Accepted Answer

Make frituras de malanga with finely grated malanga, beaten eggs, garlic, white onion, epazote, kosher salt, black pepper, and just enough masa harina to hold the mixture together. Fry heaping tablespoons in shimmering manteca de cerdo for 2 to 3 minutes per side until deep golden and set.

Question 2

Why are my malanga fritters falling apart in the skillet?

Accepted Answer

Malanga fritters fall apart when the grated malanga is too wet or the batter lacks enough binder. Squeeze excess liquid from the grated malanga until it forms a damp paste, then mix in 2 tablespoons masa harina. Add 1 more tablespoon masa harina only if the mixture slumps apart when pressed.

Question 3

Can I use vegetable oil instead of manteca de cerdo for frituras de malanga?

Accepted Answer

Vegetable oil will fry frituras de malanga, but manteca de cerdo gives this Coyolillo-style recipe its traditional flavor. Use 1 1/2 cups lard in a wide heavy skillet, with enough fat to come halfway up the fritters, so the edges crisp while the malanga center stays creamy.

Question 4

What can I substitute for chile costeño in the molcajete salsa?

Accepted Answer

Chile de arbol can substitute for dried chile costeño in the molcajete salsa, but the flavor will be sharper and less rounded. Toast the dried chile for 15 to 20 seconds per side, just until fragrant and flexible, then grind it with roasted tomato, garlic, onion, and kosher salt.

Question 5

Can I make frituras de malanga ahead of time?

Accepted Answer

Frituras de malanga are best eaten the day they are fried. The salsa can be made 1 day ahead and refrigerated, and peeled malanga can sit in cold water for up to 2 hours. Mix the grated malanga batter only shortly before frying, with a maximum 20-minute rest.

Question 6

How should I reheat leftover frituras de malanga?

Accepted Answer

Reheat leftover frituras de malanga on a hot comal or in a hot oven until the edges crisp again. Do not microwave malanga fritters, because steam softens the fried edges. Serve reheated frituras with room-temperature molcajete salsa and fresh lime halves.

Ingredient	Quantity
malangapeeled and finely grated	1 1/2 pounds
large eggsbeaten	2
garlic clovesfinely grated	3

Culinary Explorer

Frituras de Malanga de Coyolillo

Ingredients

malanga

large eggs

garlic cloves

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