Also known as Malanga Fritters (Haitian Akra), this is a crunchy appetizer that is common throughout Haiti.
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.
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.
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.
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 Tsp. Salt
1 egg or 2 Tbsp. 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.
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.
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.
Start with one scoop or portion.
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.
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.
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:
Or serve it as an appetizer with this Haitian Marinade
It warms our hearts to see the recipes you make from this site, and we’d especially would love to know if you tried this recipe. Tag us on Instagram or Facebook so we can see your beautiful dish.
Also, we would appreciate if could give it a star rating below!
Don’t forget to see this recipe and all our latest videos on YouTube!
Haitian Malanga Fritters (Akra)
Equipment
- Deep fryer
Ingredients
- ¼ Cup Haitian Epis
- 2 Malanga
- 2 Cups oil for deep frying
- ½ Habanero Pepper or scotch bonnet pepper
- 1 ½ Tsp. Salt
- 1 egg or 2 Tbsp. All-purpose flour see notes
Instructions
- Peel and cut the malanga into 4 pieces. Set the malanga in a bowl filled with water to keep them looking fresh. 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.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 to 350 degrees. Once the oil is heated and reached temperature, deep fry the malanga. Do not overcrowd.Start with one scoop or portion to test the malanga.
- 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.
Kitty Miller says
Sounds wonderful! Can’t wait to try it!
Heidy says
These Malanga Fritters sound amazing. I would love to try them this weekend. I always look for awesome recipes from different cultures to share with my children. I’ll be checking out some of your other recipes!
Biana says
These fritters look delicious – thank you for sharing the recipe with us!
Jess says
Immediately obsessed with this recipe!
Mirlene says
Thank you very much, Jess
Amy says
I love akra and haven’t had it in forever! I used to have Haitian friends who I lived near who would invite us over for dinner but we moved and haven’t made this ourselves. So delicious!
kushigalu says
These fritters are something new to me. Sounds so delicious. Thanks for sharing.
Janessa says
These look so crispy and delicious. I have never had malanga before but I love trying new foods so I’ll be looking for it at the grocery store so that I can give this recipe a try.
Krissy Allori says
I love trying different recipes from around the world and this one didn’t disappoint. Directions were easy to follow too!
Gina says
I’ll be on the lookout for malanga now because these look so crispy and delicious!
Mandy Applegate says
I’d never tried akra before but I will be making them regularly now!
Anjali says
I hadn’t heard of this recipe before I came across your post but I’m so glad I did! This looks so tasty – can’t wait to try it this weekend!
Mirlene says
Thank you, Anjali!
Andrea says
I’ve never had anything like this. It looks and sounds fabulous!
Mirlene says
Thank you, Andrea!