Chef’s Corner

Chef Indeed

Chef Indeed

Photos courtesy of chef Indeed 

“Any time is a good time to have Haitian Akra.” 

Haitian Akra (Malanga Fritters)

Course: Suitable for any time of the day
Cuisine: Haitian 
Prep Time: 5-7 minutes 
Cook Time: 10-12 minutes 
Total Time: 15-17 minutes
Serving Size: 6 people 


  • ¼ cup Haitian Epis
  • 2 large 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


  1. Peel and cut the malanga into 4 pieces. Set the malanga in a bowl filled with water to keep them looking fresh.
  2. Once you peeled all the malanga, rinse the vegetable before grating with a strainer. You also can pulse vegetable so that the vegetable becomes lumpy and pasty.
  3. 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. 
  4. Blend until well combined but not overly mushy. You should see small lumps and the mixture will resemble a lumpy paste.  
  5. 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.
  6. 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.
  7. Start with one scoop or portion. 
  8. 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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