Akra (Haitian Malanga Fritters)
In short: Crisp Haitian fritters of grated malanga, garlic, scallion and scotch bonnet, fried until golden and lacy at the edges. Naturally gluten-free. It takes about 50 min in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 155 kcal
Akra are crunchy fritters made from grated malanga, a starchy root, mixed with garlic, scallions, parsley and a little scotch bonnet. They are fried until the edges are lacy and golden, and they are sold as street snacks and served with drinks at parties. The mixture needs no flour or egg, because the malanga holds itself together. Eat them hot, with pikliz or hot sauce to dip.
Instructions
- Grate the malanga on the fine side of a box grater into a bowl. Work quickly, because the flesh darkens as it stands.
- Add the garlic, scallions, parsley, scotch bonnet, thyme, salt and pepper and mix well. Let the mixture rest for 5 minutes.
- Heat the oil in a deep skillet to 175°C (350°F). Scoop a heaped tablespoon of mixture and press it lightly into a loose patty about 5 cm (2 inches) across.
- Slide the fritters into the oil, 5 or 6 at a time, and fry for 3 to 4 minutes per side, until deep golden and crisp.
- Drain on paper towels, sprinkle with a pinch of salt and serve hot, with pikliz or hot sauce.
Tips
- Do not squeeze out the liquid from the grated malanga. Its starch binds the fritters, and if the mixture seems wet, simply let it stand a few more minutes.
- Malanga is sold as yautía blanca in Latin markets. White taro works, but cook the first fritter as a test, since some roots need a pinch of cornstarch to bind.
Questions and answers
What is malanga?
Malanga is a starchy root with a nutty, earthy taste, also sold as yautía or tannia. It is used in soups, fritters and stews across the Caribbean.
Can I bake akra?
You can bake spoonfuls on an oiled tray at 220°C (425°F) for 20 to 25 minutes, turning once. They will be crisp outside but softer than fried akra.
Can I make akra ahead of time?
Fry them just before serving for the best crunch. Leftovers can be re-crisped in a 200°C (400°F) oven for 5 to 6 minutes.
How long does it take to make Akra (Haitian Malanga Fritters)?
About 50 min in total: 20 min of preparation and 30 min of cooking.
How many calories are in Akra (Haitian Malanga Fritters)?
About 155 kcal per serving, with 2 g of protein, 25 g of carbohydrates and 5 g of fat. These values are estimates.
Nutrition per serving
| Calories | 155 kcal |
|---|---|
| Protein | 2 g |
| Carbohydrates | 25 g |
| Fat | 5 g |
| Fiber | 3 g |
| Sugar | 1 g |
| Sodium | 390 mg |
Estimated values, calculated from the ingredients.
