Jorge Castillo: Cubans love frituras and they make them with many different ingredients.
Glenn Lindgren: These are made with malanga -- a type of root vegetable that's common in the Caribbean. It is closely related to taro root.
Jorge Castillo: Frituras are a lot like French fries. They need to be cooked and eaten immediately while they are hot and crisp.
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!
No copying or commercial duplication of any content (including photos) without the express written permission of the authors and proper attribution.
This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes more than 24 new photos of the prepared dishes.
Search or Browse All of the Recipes by Photo