Haitian Akra (Accra)

Also known as Malanga Fritters (Haitian Akra), this is a crunchy appetizer that is common throughout Haiti. 

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Haitian Akra uses a native root vegetable mixed with flavorful herbs and spices to form a batter, which is then deep fried to crispy, golden perfection. 

Aside from the malanga, all the other ingredients are easy to get hold of and there’s only very basic prep and cooking involved, making this a tasty treat that’s perfectly beginner friendly. 

What’s Malanga & Where is Malanga From?

This starchy vegetable goes by many different names including yautia and taro and is cultivated in various tropical regions around the world. 

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Its texture is not dissimilar to that of a potato, and in Haiti malanga is often used in its place, whether roasted, boiled or fried. 

Taste wise, malanga has an almost woody or earthy flavor with a subtle hint of nuttiness. 

You may notice that there is no flour in this recipe like you might find in traditional fritters. As the malanga is so starchy, flour is not needed to bind all the ingredients together.

While you won’t find malanga in every grocery store in the US, it is usually stocked at specialist Caribbean or Asian stores and available to order online on Amazon. 

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It is even occasionally stocked in Walmart, so check your local store first.

You’ll want to have your malanga in as small pieces as you can manage for this dish, ideally blended together with the other ingredients. 

If you don’t have a blender, you can either grate the malanga or simply chop it very finely. 

Watch To Make

Herbs And Spices

The scent of the blended herbs and spices pack a real punch of flavor to these Haitian Accra. 

Thyme, which you see a lot in Caribbean and Haitian cuisine, has a lovely earthy yet slightly floral taste which is the perfect match for the woody malanga, while fresh parsley adds some brightness and freshness. 

That adds a bit of savory, sharp flavor, while in true Haitian style the peppers bring a bit of a kick. 

The different herbs and spices in the Haitian Akra are rounded out by a good Haitian seasoning and of salt and black pepper. 

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Ingredients

To make sure you get flavor in every bite, it’s important that your batter is properly mixed so that all the different herbs and spices are distributed evenly throughout. 

Here’s what you’ll need: 

¼ Cup Haitian Epis

2 Malanga 

2 Cups oil for deep frying

½ Habanero Pepper or scotch bonnet pepper

1 ½ teaspoon Salt

1 egg or 2 tablespoon All-purpose flour

How To Make Haitian Accra

Peel and cut the malanga into 4 pieces. Set the malanga in a bowl filled with water to keep them looking fresh.

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Once you peeled all the malanga, rinse the vegetable before transfering it to the food processor. Pulse about 3 times so that the vegetable becomes crunchy.

Next, in a separate bowl mix together the epis, egg, habanero or Scotch bonnet pepper, and salt. Mix well to combine. Transfer the epis mixture to the malanga in the food processor.

Blend until it is well combined but not overly mushy. You should still see small lumps and the mixture will resemble a lumpy paste.  

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Use a knife or a spoon to shape your malanga into the desired shape or use an ice cream scoop to scoop out the batter to begin frying.

Place the oil in the deep fryer and heat the oil o 350 degrees. Once the oil is heated and reached temperature, deep fry the malanga. Do not overcrowd. 

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Start with one scoop or portion.

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Cook the malanga for 8 minutes, turning once then cook for an additional 2 minutes. Transfer to a paper toweled plate and repeat the steps.

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Other ways to use Malanga?

If you would like to make this malanga fritter vegan, simply substitute the egg with 2 tablespoon of all-purpose flour. Fold in the flour.

Malanga can be used in various ways. From boiling to roasting, and from soups to stews, malanga can be used in many ways to create a satisfying meal. 

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Serving Suggestions

Malanga fritters is great with fried plantains, like this Haitian air fryer plantains, or these Haitian balls. They also pair well with the following dishes: 

Haitian tasso

Haitian rice and beans

Fried red snapper

Grilled whole red snapper

Garden salad for extra crunch 

Caesar salad

Haitian black rice

Or serve it as an appetizer with this Haitian Marinade

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