I am such a fan girl for all the tropical starches - plantains, taro, yuca, ñame, and....malanga! Also known as yautia or ocumo depending on which country you are from.
Malanga is one of the least allergenic foods on the planet - fabulous for those of us following Paleo or AIP who are sensitive flowers with food allergies!
The only downside about malanga is that sometimes it can be hard to find. When I lived in Florida it was abundantly available and was fresh. Here in Memphis several of the international markets carry it but sometimes it is old and has bad spots that need to be cut out. Bummer.
I demo'd this dish at last year's Paleo f(x), so some of you have had this recipe for a long time! Life has been a whirlwind since that PFX, with me moving long-distance shortly after that.
Hope you enjoy the recipe! And before you ask, I have not tried substituting another starch here. But, I know you can make a delicious fritter from finely shredded plantain (called aranitas).
P.S. The green sauce pictured is based on a Peruvian green aji sauce. I don't have a strict recipe for it - I just use my immersion blender to blend an entire bunch of cilantro with a few cloves of garlic and enough water, lime juice, and olive oil until it makes a creamy consistency. Season with salt. You can also add in ginger powder for a kick, but the traditional spice comes from aji amarillo chile peppers. Traditionally it would also have an interesting flavor from black mint paste, also known as huacatay. It is also usually made with mayonnaise, which isn't AIP due to the eggs. Maybe one day I will come up with specific measurements for the sauce - I make it all the time and put it on so many things!
AIP Crispy Hashbrowns (nightshade-free)
Malanga is a tropical root and one of the least allergenic foods on the planet. They make an excellent potato substitute and cook up into wonderfully crispy hashbrowns for the AIP. Enjoy!
- 1 malanga blanco root (also known as yautia or ocumo)
- up to 1/2 cup fat of choice (lard, tallow, ghee work best)
- 3/4 tsp unrefined finely ground salt
- 3-4 cloves garlic, freshly pressed or minced
- optional: ground black pepper to taste
- Peel root using a sharp vegetable peeler. Wear gloves if you are allergic to the skins.
- Shred the root using the finest grate on your box grater - this recipe will not work with a coarse grate.
- Heat about 1/4 cup of fat in a 12 inch frying pan over medium heat until oil is hot, 2-3 minutes.
- Mix salt, garlic, and pepper with the shredded malanaga.
- Add batter to the hot oil in 4 equal portions. Use the back of the spoon to spread the 4 patties out into thin circles.
- Cook until you can easily lift fritters from the pan and they are a deep golden brown and crispy. Flip and repeat. This can take about 8-10 minutes for both sides to cook completely.
- Add additional fat to the pan as needed during cooking - these fritters soak up a lot!
- Serve immediately and enjoy!
Cook time: 00 hrs. 10 mins.
Total time: 15 mins.
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