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Malanga Acras: recipe illustration
Appetizers & nibbles

Malanga Acras

Malanga acras are crispy-outside, fluffy-inside fritters made with grated malanga, a Caribbean root vegetable, mixed with flour and spring onion. They are staples of aperitifs and Martinican festive gatherings.

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Ingredients

Ingredients

Pâte

Spices & seasoning

Optional extras

On the side

Instructions

  1. Peel the malanga and grate it finely, then drain the pulp to remove excess water.
  2. In a bowl, mix the flour, baking powder, salt and pepper, then add the beaten egg and cold water little by little to get a supple batter.
  3. Mix in the malanga pulp, spring onion, chili and garlic, then let rest for 10 minutes.
  4. Heat the oil in a deep fryer or large pan to about 170 °C. Test with a small piece of batter, which should rise and sizzle.
  5. Scoop small portions of batter with a spoon and fry them a few at a time, about 3 to 4 minutes, turning them, until golden.
  6. Drain on paper towels and serve warm or hot.

Variations and tips

Onion acras. Add a finely sliced onion to the batter for more flavor and a softer texture.

Oven version. Place the fritters on an oiled tray and bake at 200 °C for about 15 minutes for a less greasy version.

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Original Ecomely recipe.