- 4 cups shredded malanga (or substitute with potato)
- 1/2 teaspoon fine sea salt
- Fatworks Lard, bacon fat, or coconut oil
- 1 cup fresh minced parsley
- 1/2 teaspoon cumin
- Garlic powder
- Onion powder
- 1 cup onion, minced
- 2-3 cloves garlic, minced
- Parsley Latkes: season with cumin and sea salt.
- Garlic and Onion Latkes: substitue the cumin for fresh minced garlic and onion (or use garlic and onion powder).
Buffalo Tallow, Lamb Tallow, Leaf Lard, Pure Lard, Pure Tallow, Schmaltz (Chicken Fat)
Gluten Free, Paleo Friendly
If you haven't already peel the exterior of the malanga root.
Cut the malanga into manageable pieces and shred on a box grater or in a food processor.
Measure out 4 cups of shredded malanga and add to a large mixing bowl with the sea salt. If you're making the Parsley Malanga Latkes add the fresh parsley and cumin. If you're making the Garlic & Onion Malanga Latkes add the garlic powder, onion powder plus the fresh minced garlic and onion.
Use your hands to combine everything in the bowl.
Heat a cast-iron skillet over medium heat. Melt heaping tablespoons of bacon fat, Fatworks Lard, Tallow or coconut oil in the skillet.
Using your hands, form 3-4 flat patties of the malanga mix and place them evenly spaced in the hot pan. When the edges start to brown, flip them over. Cook latkes until both sides are browned. Transfer to a plate and continue cooking until all latkes are made. Add additional fat to the pan, when necessary.
Serve warm and store leftovers in a sealed container in the refrigerator.