Tania fritters are what many of the Caribbean islands also call malanga fritters. To be honest it is quite easy to get confused between a few root vegetables as they all look similar and often are interchanged. Malanga's Latin name is Xanthosoma. Malanga or tania is similar to eddoes or dasheen aka taro or cassava respectively.
I found malanga at my local Latin market. It was called malanga. I first peeled the malanga with a knife and then grated it. Honestly, I don't particularly like to grate unless it is malanga or tania. It grates beautifully, it is soft and almost has a milky like consistency that acts as a binder. You really don't need a binder when you put these in the fryer, these are so easy to make and it clear to see why they are loved. Tania fritters have a delicious almost nutty flavor that is perfectly crunchy on the outside. We enjoyed them as a side dish to our grilled lobster.
Did you know that St. Kitts and Nevis are the two oldest colonized territories in the Caribbean. If you would like to learn more about the Caribbean islands be sure to check out "Our Journey to The Saints".
Craving even more? Be sure to join the culinary and cultural journey around the world so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest andyoutube to follow along our journey.
Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!
WP Recipe Maker #8889remove
Tania Fritters Tania fritters are made from malanga. They are super easy to make and will actually make you look forward to grating. They are scrumptious! Course: Appetizer Cuisine: Caribbean Keyword: tania fritters Prep Time: 10m Cook Time: 10m Total Time: 20m Servings: 4 Author: Darlene at International Cuisine - 1-2 tania roots - 1/4 cup chives chopped - 1/4 teaspoon Black pepper - 1/2 teaspoon Salt - Vegetable oil to fry 1) Wash and peel the tania. 2) Grate the tania and place a bowl 3) Add in the salt and pepper to taste 4) Heat up the vegetable oil to medium high and drop in a little piece of the tania. If it sizzles it is ready. 5) Use a spoon and drop in the hot oil, smash with the back of the spoon and cook until golden then flip over. 6) When golden brown on both sides , remove and drain on a paper towel to remove excess oil. 7) Serve hot calories 164 carbohydrates 39 protein 1 sodium 305 potassium 276 fiber 1 sugar 1 vitamin_a 2.4 vitamin_c 27.2 calcium 1.6 iron 1.5
