5 small malangas or yams
2 eggs
5 cloves of garlic
2 tablespoons of vinegar (any kind)
Vegetable oil (for frying)
Salt to taste.
Optional: Chopped parsley, pepper, or onion powder for seasoning.
Preparation of the mixture:
Grate the malangas using a medium-hole grater, as this will give the mixture the right texture.
Mash the garlic cloves with a pinch of salt until it forms a paste, then add it to the grated malanga.
In a separate bowl, beat the two eggs and add them to the mixture. Incorporate the two tablespoons of vinegar, which will help achieve crispier fried foods and enhance their flavor.
Mix everything well until you achieve a smooth dough. If you prefer, you can add chopped parsley or other spices to give it a personal touch.
Preparation for frying:
Heat a generous amount of vegetable oil in a deep frying pan or pot. Make sure the oil is thoroughly heated before you start frying. It is not recommended to fry with olive oil, as it alters the original flavor. It's better to use neutral oils like sunflower or corn oil.
Take portions of the mixture with a large spoon. Do not drain or clean the spoon, as the uneven edges will create a crispier texture.
Place the portions directly into the hot oil, making sure not to overcrowd the pan so the oil retains its heat. Allow the fritters to brown on one side, then carefully flip them to brown them evenly.
Remove the fried items and place them on absorbent paper to eliminate excess oil.
Repeat the process until all the mixture is used up. Serve the fritters as an appetizer or side dish.
They are perfect for sharing! Each serving includes 3 to 4 fritters.