Paleo Malanga Latkes (2 ways!)
- 4 cups 4 cups 4 cups Malanga (Eddoe), shredded (or white Potato if you cannot find Malanga)
- 0.5 tsp 0.5 tsp 0.5 tsp Sea Salt, fine
- 3 Tbsp 3 Tbsp 3 Tbsp Coconut Oil, Organic
- 1 cup 1 cup 1 cup Parsley, Flat Leaf, fresh
- 0.5 tsp 0.5 tsp 0.5 tsp Cumin
- 1 tsp 1 tsp 1 tsp Garlic Powder
- 1 tsp 1 tsp 1 tsp Onion Powder
- 1 cup 1 cup 1 cup Vidalia Onion, minced
- 3 cloves 3 cloves 3 cloves Garlic, minced
- 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 parlsey 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, 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.
If you've never heard of malanga root then I'm excited to introduce it to you! You'll mostly find it in Korean, Cuban or ethnic grocery stores though if you'd like to learn from my grocery shopping mistake and see what it looks like before you buy it, you can read more about this recipe at PaleoPorn.net
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