Haitian Akra (Accra) | Malanga Fritters

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Crispy on the outside and soft on the inside, akra is one of Haiti’s most loved street foods. This Haitian akra recipe is made with grated malanga, fresh herbs, and bold seasoning, then fried until golden and irresistible. Akra is often enjoyed as a snack, appetizer, or side dish, especially alongside pikliz or fried plantains.

While akra is sometimes made with malanga, yams, or other root vegetables, this version stays true to a classic preparation that highlights flavor and texture without being heavy. The malanga gives the fritters their signature crunch, while epis, garlic, and a touch of heat bring everything together. It’s a simple recipe, but the results are big on flavor.

This malanga fritters recipe is easy enough for home cooks and perfect for sharing with friends and family. Whether you’re already familiar with Haitian food or trying it for the first time, akra is a great place to start. Serve it hot, fresh from the pan, and enjoy a taste of Haiti in every bite.

Servings

Prep time

15 minutes

Cooking Time

15 minutes

Ingredients

1 large malanga (about 1½–2 lb), peeled and grated
¼ cup diced red bell pepper (optional)
2 Tbsp Madame Sarah Mild Fresh Epis
1 Tbsp Madame Sarah Bitter Orange
1 Tbsp Madame Sarah Granulated Onion
1 Tbsp Madame Sarah Granulated Garlic
1 Tbsp sazón seasoning
2 Tbsp fresh parsley, finely chopped
1 Tbsp Scotch bonnet hot sauce (adjust to taste)
1–1½ cups avocado oil, for frying

Directions

Rinse, peel, and cut the malanga in half.
Grate the malanga using a box grater or food processor.
In a large bowl, combine grated malanga, red bell pepper (if using), Fresh Epis, bitter orange juice, onion powder, garlic powder, sazón, parsley, and Scotch bonnet hot sauce. Mix until fully combined.
Use a spoon, knife, or ice cream scoop to shape the mixture into small fritters.
Heat avocado oil in a cast-iron skillet or frying pan over medium-high heat.
Fry fritters for about 5 minutes per side, until golden brown and crisp.
Transfer to a paper towel-lined plate and repeat with remaining batter.
Serve hot with fried plantains and pikliz.