Malanga fries, a Cuban root-vegetable snack, are made by lightly frying sliced malanga, gently smashing it, and frying it again in hot oil. The two-stage frying gives them a crisp exterior and soft interior.
Fry the thickly sliced malanga in moderately hot oil for 5–6 minutes, until lightly colored. Transfer to paper towels.
Once cool, place the slices on a flat surface and gently press them with a plate until a few millimeters thick.
Heat the oil to a high temperature and fry the smashed slices for 4–5 minutes more, until crisp and golden all over.
Toss the hot slices with the crushed garlic and salt, and serve immediately.
Make sure the oil is very hot before frying again; using lukewarm oil for the next fry will make the vegetable absorb oil and become heavy. No major allergens are listed for this recipe.
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