Haitian Accra Fritters

Haitian Accra Fritters


  • 1 lb malanga cut into 2.5cm (1″ pieces)
  • 2 scallions chopped
  • 2 cloves garlic
  • 2 tablespoons parsley chopped
  • 1 teaspoon thyme leaves only
  • 2 tablespoons green peppers chopped
  • ¼ teaspoon ground black pepper
  • 1 teaspoon salt plus more to taste
  • ½ tablespoon scotch bonnet pepper or Habanero. Chopped, seeds and membrane removed
  • 1 – 2 tablespoons all purpose flour
  • 1 tablespoon olive oil if baking
  • 2 cups vegetable oil if frying only


  • Peel all Malangas and cut pieces into smaller 2.5cm (1″) cubes.
  • Add to food processor.
  • Add all ingredients also to food processor with the exception of oils.
  • Blend all ingredients to a smooth mixture including olive oil if BAKING ONLY.
  • Put mixture in a bowl, cover and let marinate in the refrigerator for 30 minutes or longer.
  • Blend all ingredients to a smooth mixture.
  • Remove and add to a bowl without olive oil if FRYING ONLY.
  • Cover and let marinate in the refrigerator for 30 minutes or longer.
  • Remove mixture from refrigerator and let stand at room temperature. If frying mix with flour and with 2 dinner spoons shape the accra and fry golden brown in hot oil. Serve hot.
  • If baking – When ready, butter 2 – 3 ramekins.
  • Fill ramekins with Accra mixture, do with butter and bake at 190°C / 375°F / Gas Mark 5 for 30 to 35 minutes.
  • You may change the temperature of the oven to broil for the top to crisp, but no more than 5 minutes. Serve hot.

Recipe courtesy of: Caribbeangreenliving.com.