Malanga Fritters (Marinades de Malanga)

Today blog post is all about knowing how to do Malanga fritters and a little bit of history behind this recipe. Malanga fritters are commonly called “Marinade” in Guadeloupe Archipelago. This dish has always been part of our culinary heritage especially for Good Fridays. Indeed, my grandmother and great-grandmother’s generation used to make these fritters. Back in the days, most people did not eat meat on Good Fridays. For those who could not afford any kind of fish, the only option was to use fresh root vegetables from the garden and find a creative way to cook them. This is how Malanga fritters have become a “must eat” appetizer. I said Malanga fritters but technically, there is another major ingredient in this recipe which is the tropical pumpkin called “Giraumon”. Here is the recipe:

Ingredients for 30-40 fritters

  • 250g of Malangas (2 Malangas approximatively)
  • 150 g of “Giraumon”
  • 1 egg
  • 4 Spring onions
  • 2 garlic cloves
  • 1 large bunch of fresh parsley very finely chopped
  • 1 tablespoon of finely chopped fresh thyme leaves
  • 125g of all-purpose flour
  • 1 teaspoon of baking powder
  • A small piece of hot pepper (Optional)
  • Salt
  • Pepper
  • Vegetable oil for frying
  • 100ml of water


  • Peel, wash and grate the Malangas and “Giraumon”
  • In a salad bowl, combine them with the spring onions, garlic, parsley, thyme and hot pepper
  • Add the egg, flour, baking powder, salt, pepper and lastly the water
  • Voila! The batter is ready
  • In a fried pan, put the frying oil
  • When the oil is hot enough, use a teaspoon to make the fritters
  • Fry until golden
  • Drain on paper towels and devour!


giraumon peau
giraumon chair
Giraumon flesh

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