In a bowl, mix the grated malanga with the chopped scallions, parsley, garlic, pepper, salt, pepper, and vinegar. Mix thoroughly to combine all the flavors. If the mixture is too thick, you can add a little water.
Accra (Malanga Fritters)
- Total time - 30 minutes
- Preparation - 15 minutes
- Cooking time - 15 minutes
- Servings: 5
- Country: Haiti
Malanga, the main ingredient, can be difficult to find outside of specialized markets. If you can't find it, you can substitute it with taro, which is similar, or, as a last resort, potatoes, although the flavor and texture will not be the same. It is important to use fresh herbs for the best result. Remember to drain the fritters well so they are not greasy.
Ingredients
Ingredients for Accra
- 1 piece malanga (taro), peeled and grated
- 2 pieces scallions, chopped
- 0.5 cups parsley, chopped
- 2 cloves garlic, minced
- 0.5 piece scotch bonnet pepper, minced
- salt and black pepper
- 1 tablespoon vinegar
- vegetable oil for frying
Instructions
Step 1: Preparing the Batter
Step 2: Shaping
Using a spoon, scoop small amounts of the mixture and shape them into small patties or mounds. The fritters should be flat so they cook evenly.
Step 3: Frying
In a large skillet or pot, heat the vegetable oil over medium-high heat. Carefully place the Accra fritters into the hot oil (in batches to avoid overcrowding) and fry them for about 5-7 minutes per side, until they are golden and crispy. Remove them and place them on paper towels to drain excess oil.
Step 4: Serving
Serve the Accra hot, preferably with pikliz as a dip. It is an ideal appetizer or snack.