Steps
- Finely grate 900g of peeled malanga. Mix with 1 beaten large egg, 2 tablespoons of chopped parsley, and 2 garlic cloves mashed to a paste.
- Stir in ½ teaspoon of salt and ¼ teaspoon of black pepper. Heat 2in / 5cm of vegetable oil in a heavy pot to 375°F / 190°C.
- Drop in 1½-tablespoon portions, cooking 4-5 at a time. Fry for 2-4 minutes, turning every 1 minute, until golden and cooked through. Drain on paper towels and season with salt.