CiberCuba Cocina
Malanga chips | Photo © CiberCuba Cocina

Malanga chips

Kitchen, Appetizer Additional dish

Kitchen, Appetizer Additional dish

Preparation Time:
20
Note:
Malanga is one of the preferred root vegetables by Cubans. It can be prepared in many different ways, but it should always be cooked as it can be toxic when raw. Perhaps for this reason, some people experience hives or irritation on their hands when peeling this tuber. Today we present a very simple recipe for malanga chicharritas. Share a photo with us if you make them at home.
Ingredients:
  • 2 pounds of malanga
  • ½ liter of oil for frying
  • Salt to taste
Instructions:

Peel the malangas and wash them. Then heat the oil in a pot or deep pan that allows for comfortable frying. For this cooking, it is recommended to use medium heat.

Malangas and mandolin / CiberCuba Kitchen

Before the oil is hot, lightly dry the malangas with a clean cloth or paper towel. To ensure that the malanga chicharritas are crispy, the trick is to slice them into thin rounds, preferably with a mandoline so that they are all the same thickness.

Malanga chips / CiberCuba Kitchen

Some people, after making the cut, place them in salted water. However, others who are skilled with the mandoline prefer to cut the malanga directly into the oil.

Frying the malanga chicharritas / CiberCuba Cocina

Check that the fat is hot before adding the chicharritas by throwing in a single slice of malanga. If it sizzles, you can start adding the rest gradually, trying to separate them.

Chicharritas / CiberCuba Kitchen

They should be fried for about 3 to 4 minutes, until they begin to brown. Remove them with a slotted spoon and place them on absorbent paper to avoid excess grease.

Malanga chips / CiberCuba Cocina

Sprinkle salt to taste and serve them preferably hot. They acquire a very appetizing golden color. We hope you enjoy this recipe. Bon appetit!

Rations:
4