Haitian Cooking for Beginners

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.