Malanga El Sol Fritters with Lemon Yogurt Dip

Crispy on the outside, soft and creamy inside, these malanga El Sol fritters are a Caribbean-inspired treat with a light, modern twist. Perfect as a snack, appetizer, or side dish, they pair beautifully with a refreshing lemon yogurt dip that brings out their natural flavor.

⏱️ Total Time:  25 minutes
Servings: 4

🥘 Ingredients

For the Fritters

  • 2 medium malangas El Sol, peeled and grated
  • 1 egg (or flaxseed + water for a vegan option)
  • 2 tbsp oat flour (or whole wheat flour)
  • 2 tbsp fresh cilantro, chopped
  • 1 garlic clove, grated
  • Salt and black pepper to taste
  • 2 tbsp olive oil or avocado oil (for pan frying)

 

For the Lemon Yogurt Dip

  • 1 cup plain Greek yogurt (or unsweetened plant-based yogurt)
  • 1 tbsp fresh lemon juice
  • ½ tsp lemon zest
  • Salt and black pepper to taste

 

👩‍🍳 Instructions

  1. Make the mixture:
    • Peel and grate the malanga.
    • In a bowl, combine with egg, flour, garlic, cilantro, salt, and pepper. Mix until a moist batter forms.
  2. Shape and cook:
    • Scoop small portions with a spoon and shape into fritters.
    • Heat a skillet with olive or avocado oil and pan-fry fritters for 3–4 minutes per side, until golden and crispy.
  3. Prepare the dip:
    • Mix yogurt, lemon juice, zest, salt, and pepper in a small bowl.
    • Refrigerate until ready to serve.
  4. Serve & enjoy:
    • Plate the fritters with the dip in the center.
    • Garnish with fresh cilantro or a sprinkle of lemon zest for a fresh, vibrant touch.

🌱 Clean Ingredient Tips

  • Bake or Air-Fry: For a lighter version, bake at 400°F (200°C) for 15–20 minutes.
  • Vegan Option: Swap the egg with a “flax egg” (1 tbsp ground flaxseed + 3 tbsp water).
  • Flavor Boost: Add a pinch of cumin or smoked paprika to the batter.

 

💡 Tip: Malanga is not only a traditional root vegetable but also a nutrient-packed alternative to potatoes—perfect for anyone seeking wholesome, unique, and delicious recipes.

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