Recipe
Chicharritas de malanga
Crispy and golden chicharritas de malanga, thinly sliced with a mandoline and fried in minutes. Perfect as a snack or side dish.
- Preparation10 min
- Cooking10 min
- Total time20 min
- Servings4 servings
- DifficultyEasy
A delicious and very easy recipe to make. Chicharritas de malanga are ideal as a side dish to add a crispy touch to any meal, and they pair wonderfully with a well-chilled beer.
Ingredients
Check off the ingredients you have.
Method
- Peel the malanga and wash them well.
CiberCuba - Heat the oil over medium heat in a deep pot or pan that allows you to fry comfortably.
- Before the oil is hot, dry the malanga slightly with a clean cloth or paper towel.
- Cut them into thin wheels, preferably with a mandoline, so they all have the same thickness. That is the trick to make them crispy.
CiberCuba - If you wish, place the wheels in salted water after cutting them. If you are skilled with the mandoline, you can also cut the malanga directly over the oil.
CiberCuba - Check that the oil is hot by dropping in a single slice of malanga. If it sizzles, add the rest little by little, trying to keep them from sticking together.
CiberCuba - Fry for between 3 and 4 minutes, until they begin to turn golden.
- Remove them with a slotted spoon and place them on absorbent paper to remove excess fat.
CiberCuba - Sprinkle with salt to taste and serve preferably hot. Enjoy!
