- 2 pounds of malanga
- ½ liter of oil for frying
- Salt to taste
Peel the taro and wash it. Then heat the oil in a cauldron or deep frying pan that allows for comfortable frying. For this cooking it is recommended to use a medium heat.
Before the oil is hot, dry the taro lightly with a clean cloth or kitchen paper. To make the taro leafhoppers crispy, the trick is to cut them into thin rounds, preferably with a mandoline so that they have the same thickness.
Some people, after making the cut, place them in salt water. However, others who master the mandolin well prefer to cut the taro directly over the oil.
Check that the fat is hot, before frying the chicharritas, adding a single slice of taro. If it sizzles you can add the rest little by little trying to separate them.
They should be fried for 3 to 4 minutes, until they begin to brown. Remove them with the slotted spoon and place them on absorbent paper to avoid excess grease.
Sprinkle salt to taste and serve preferably hot. They acquire a very appetizing golden color. We hope you enjoy this recipe. Enjoy your meal!