Frituritas de Yautía/Malanga (Yautía/Malanga Fritters)

Makes 20-25 fritters

Ingredients:

2 cups shredded yautía (malanga)
½ cup grated parmesan cheese
1 teaspoon minced garlic
2 tablespoons olive oil infused with achiote (annatto)
4 cups olive oil, for frying

Directions:

In a large bowl, mix the yautía with the rest of the ingredients, and season to taste. Heat the oil in a deep-sided skillet. Drop tablespoons of the mixture into the hot oil, and fry until golden brown.

Below: Fresh, unpeeled malanga. Note: Malanga is also known as yautía, taro, quequisque or dasheen. It comes in several varieties, some thicker than others. It has a firm, very white, starchy flesh.

Recipe courtesy of Cielito Rosado

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