Haitian Malanga Fritters (Akra)

Haitian Malanga Fritters (Akra)

Also known as Malanga Fritters (Haitian Akra), this is a crunchy accra uses a native root vegetable mixed with bold spices, then deep fried to a goldem crispy perfection.

Course Appetizer

Cuisine Caribbean, Haitian

Prep Time 10

Cook Time 8

Total Time 18

Servings People

Calories 80kcal

Author Savory Thoughts

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.

Video

Notes

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.

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Calories are estimated per serving only.

Nutrition