Akra — Print Recipe — The Culinary Codex

Crispy deep-fried fritters made from grated malanga root seasoned with garlic, parsley, and Scotch bonnet, a beloved Haitian street snack.

Ingredients

500g malanga root, peeled
4 cloves garlic, minced
3 tbsp fresh parsley, finely chopped
1 Scotch bonnet pepper, seeded and minced
1 tsp baking powder
Salt and black pepper
Vegetable oil for deep frying
2 shallots, grated

Instructions

1 Grate malanga root finely using a box grater or food processor. Squeeze out excess moisture with a clean cloth.
2 Mix grated malanga with garlic, parsley, Scotch bonnet, shallots, baking powder, salt, and pepper until well combined.
3 Heat oil to 175C in a deep skillet. The oil should be at least five centimeters deep.
4 Drop rounded tablespoons of batter into the hot oil, pressing gently to flatten slightly.
5 Fry in batches for three to four minutes, turning once, until golden brown and crispy on all sides.
6 Drain on paper towels and serve hot with pikliz on the side.

Did You Know?

Akra vendors are a fixture of Haitian street life, and the sound of fritters sizzling in oil is one of the most recognizable sounds of Port-au-Prince markets.