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
Ingredients
- 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
Preparation
- 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 grating with a strainer. You also can pulse vegetable so that the vegetable becomes lumpy and pasty.
- 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 well combined but not overly mushy. You should 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.
- 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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