A Cuban root vegetable snack, fried malanga is made by lightly frying thin malanga slices, lightly smashing them, and returning them to hot oil a second time. The two-stage fry gives a crisp outside and a soft inside.
Fry the thick malanga slices in medium-hot oil for 5-6 minutes until lightly colored, then drain on paper towels.
Once cooled slightly, press the slices gently flat on a surface with a plate to a thickness of a few millimeters.
Heat the oil to a high temperature and fry the smashed slices for another 4-5 minutes until crisp and golden on all sides.
Toss the hot slices with the crushed garlic and salt and serve immediately.
Make sure the oil is truly hot before the second fry; frying in lukewarm oil at that stage makes the vegetable soak up oil and turn heavy. This recipe does not contain a known allergen group.
Don't flatten the malanga too thin when smashing; leaving a few millimeters of thickness keeps the slices intact through the second fry instead of falling apart.
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