In a bowl, whip eggs.

Add onion powder, garlic, parsley and salt.

Mix well, then add the grated malangas.

Mix again, then refrigerate for a few hours.

Using a frying pan, heat the oil over medium-high heat.

Using a spoon or scoop, grab spoonfuls of the malanga, and place into the pan.

You can fry five or six at a time.

Make sure to fry on both sides until the malanga fritters are golden brown.

Place on a large platter with paper towel to drain the excess oil.

Serve hot

Ingredients:

• 4 Yellow taro root, peeled & grated (malanga and or yautia)
  
• 1/2 Teaspoon Onion Powder
  
• 3 Garlic cloves, smashed
  
• Vegetanle oil
  
• 3 Eggs
  
• 1 Teaspoon  Salt  to taste
  
• Crushed Red Pepper Flakes
  
• 1 Teaspoon Lime Juice, fresh