What to expect? Prep time: 30mns Cooking: 30mns Difficulty level: Very Easy
What you need?
- 1 lb Malanga root (taro)
- Half of a Green Pepper, chopped
- 1 Green onion (white part only)
- 4 Garlic cloves
- Small bunch of Parsley
- Small bunch of thyme
- Salt to taste
- Grounded black pepper
- Vegetable oil for frying
- Hot sauce to taste
- 1 egg
- 3 Hot peppers
- 1 tbs of seasoning powder
What to do?
- Wash, peel and cut malanga in small pieces.
- Add a small amount of water. Grate them using the grate option in a blender.
- Drain liquid and pour back in the blender.
- Chop all the remaining ingredients and add to the blender.
- Grate batter for 2-3 minutes more.
- Using a deep fryer or skillet, heat the oil until it’s very hot over high heat.
- Then reduce the heat to medium.
- Pour a spoonful of batter at a time
- Flip over to brown evenly.
- Remove and set aside.
- Blot with a paper towel to remove excess oil.
Our Tips ?
- Malanga can be easily found in Latin American stores and some garden stores.
- Serve with Pikliz (recipe coming soon), hot sauce or over a bed of green salad.
- To save time start heating up the oil before you grate the batter the second time.
- Remember to adjust the fire as needed. If the oil is too hot the Akras will burn without the inside being cooked. If it is not hot enough, they will just absorb unnecessary oil.
Delices Creoles’ twitst: Add in a small amount of all purpose flour to give the batter more consistency and shape the Akra as you wish (hearts anyone?)