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Malanga Fritters

Jorge: Cubans love frituras and they make them with many different ingredients.

Glenn: These are made with malanga -- a type of root vegetable that's common in the Caribbean. It is closely related to taro root.

Jorge: Frituras are a lot like French fries. They need to be cooked and eaten immediately, while they are hot and crisp.

• 3 medium raw malangas
• 2 eggs
• 2 sprigs of parsley chopped fine
• 2 cloves of garlic mashed
• vegetable oil for deep fat frying
• 1/2 teaspoon salt

Peel the malangas completely. Using a grater, grate the malangas through the medium holes. Beat the egg until foamy. Add the garlic, salt, and parsley and mix well. Add the grated malanga into the mixture with a fork to form a thick paste. Refrigerate mixture for one hour.

In a large pan or deep fat fryer, heat enough oil to completely cover the frituras until very hot: approximately 375° to 400° F. Drop the fritura mixture into the hot oil by tablespoons. Fry approximately two to three minutes until golden brown. Drain on paper towels. Serve immediately!