Meatless Monday: Cuba Libre’s Malanga Fritters


As we pay greater attention to where our food comes from, our health and the health of what we’re consuming, even the most carnivorous eaters are taking a break from meat – at least occasionally. Of course, it can be challenging to follow Meatless Monday, the international campaign to eat vegetarian on Mondays, without making it Carb-Lovers’ Monday. So we’ve turned to area chefs for a little inspiration. Today,  Cuba Libre shares their Malanga Fritters recipe.

Malanga Fritters
  • 1¼ lb malanga, grated (taro root can be used if you can’t find malanga)
  • 1½ eggs, beaten
  • ⅓ cup water
  • 1 tablespoon Kosher salt
  • 2 tablespoons culantro, chopped
  • 2 tablespoons garlic cloves, microplaned
  1. Grate the malanga on a box grater with the fine side to get ‘ribbons’.
  2. Take 8 oz. of malanga and process using a food processor.  Pulse several times to break it down more finely.
  3. Combine malanga, eggs, water, salt, cilantro and garlic.
  4. Heat oil to 360ºF. Spoon malanga fritters into the hot oil using a small scoop.  Fry until golden brown (approximately 5 -7 minutes).
  5. Serve with a Taramindo Ketchup (recipe follows).

Taramindo Ketchup


  • 7 oz. jalapeño chiles, seeded and chopped
  • 1 oz. garlic cloges, chopped
  • 4 tablespoons fish sauce
  • 4 oz. dark brown sugar
  • 8 oz. tamarind pulp
  • ¾ cup white wine vinegar
  • ½ cup water
  • ¾ cup ketchup


  1. Combine all ingredients together until well blended.
  • Zee

    Almost got it right…use curly parsley (fresh) instead of cilantro for a more traditional taste.