Haitian Malanga Fritters (Akra Malanga)

For the Fritters:

• 2 lbs malanga root, peeled and grated
• 1 medium onion, finely chopped
• 4-5 scallions, finely chopped
• 4 garlic cloves, minced
• 1 to 2 teaspoon of haitian epis
• 1 to 2 teaspoon of piman Lakay
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, finely chopped
• Flour (optional, for better binding)
• Vegetable oil for frying

For Serving:

• Piman (Lakay chili pepper sauce)
• Fresh lime wedges
• Your favorite dipping sauce

Let's Make It!

Prep the Malanga:

1. Peel and grate your malanga root
2. Place the grated malanga in a clean kitchen towel
3. Squeeze out as much liquid as possible - this is your secret to crispy fritters!

Mix It Up:

1. In a large bowl, combine your grated malanga with all chopped ingredients
2. Add your seasonings: thyme, salt, and pepper
3. Mix in parsley and add a tablespoon of flour (if using)
4. Let everything sit for 15 minutes to bring the flavors together

Frying Time:

1. Heat your oil to 350°F
2. Drop spoonfuls of mixture (about 2 tablespoons each) into the hot oil
3. Fry until golden brown and crispy (about 3-4 minutes)
4. Remove and let them drain on paper towels

Time to Enjoy!

Serve your hot, crispy akra with plenty of piman and pikliz or any dip. These make the perfect snack for any occasion!

Pro Tips:

• Really squeeze that malanga dry - it's the key to crispiness!
• Keep your oil temperature steady
• Don't overcrowd your pan
• Try one fritter first to check the seasoning