Akra (Haitian Malanga Fritters)

Akra is a popular Haitian fritter made from grated malanga (also called taro root in some stores), herbs, and spices, then deep-fried until crispy. It’s commonly served as a snack, appetizer, or side dish, often paired with spicy pikliz.

Ingredients

• 2 medium malanga roots (peeled)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 green onions, chopped
• 1 Scotch bonnet or habanero pepper, finely minced (optional for heat)
• 2 tablespoons parsley, chopped
• 1 teaspoon thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon seasoning salt or adobo
• 1 egg
• 1/2 cup flour
• 1 teaspoon baking powder
• Oil for frying

Instructions

1. Prepare the Malanga

• Peel and rinse the malanga.
• Grate it using the small side of a grater or pulse in a food processor.
• Squeeze out excess liquid using a clean towel or cheesecloth.

2. Make the Batter

• In a large bowl, combine:
  • grated malanga
  • onion
  • garlic
  • green onions
  • parsley
  • pepper
  • thyme
  • salt and seasonings
• Mix in the egg.
• Add flour and baking powder.
• Stir until everything is well combined. The mixture should be thick enough to scoop.

3. Fry the Akra

• Heat oil in a deep skillet or pot to about 350°F (175°C).
• Scoop spoonfuls of batter carefully into the hot oil.
• Fry 3–4 minutes per side until golden brown and crispy.
• Remove and drain on paper towels.

4. Serve

Serve hot with:

• Pikliz
• spicy sauce
• fried meat or fish
• marinad and other Haitian appetizers

Tips

• If the batter feels too wet, add a little more flour.
• For extra crispiness, let the grated malanga sit for a few minutes before mixing.
• Don’t overcrowd the pan while frying.

Common Variations

• Some recipes add shrimp or salted cod.
• Others use epis (Haitian seasoning blend) for deeper flavor.
• You can air-fry them, though traditional akra is deep-fried.