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Varanga (Malagasy fish fritters): recipe illustration
Appetizers & nibbles

Varanga (Malagasy fish fritters)

Small fritters, crispy outside and soft inside, made with flaked fish, flour and onion. Eaten as a snack or appetiser, they are often sold in the street in Antananarivo.

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Ingredients

Ingredients

Pâte

Spices & seasoning

Optional extras

On the side

Nutrition facts

175 kcal per serving

Protein
18.9 g
Carbohydrates
19 g
of which sugars
1.8 g
Fat
2.1 g
Fiber
1.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Remove the skin and bones from the fish, then flake it finely with a fork.
  2. Peel and finely chop the onion, the chilli and the chives.
  3. In a bowl, mix the flour, baking powder and salt, then add the egg and water little by little until you have a smooth, thick batter.
  4. Fold the flaked fish, onion, chilli and herbs into the batter, then add pepper.
  5. Heat a bath of oil to 170 °C in a deep pan.
  6. Drop spoonfuls of batter into the oil and fry for 3 to 4 minutes, turning, until golden.
  7. Drain on kitchen paper and serve hot with lime wedges.

Variations and tips

Oil-free version. Place spoonfuls on an oiled tray and bake at 200 °C for 15 minutes, turning halfway through.

Using what you can find. Replace the dried Malagasy fish with well-drained canned tuna.

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Original Ecomely recipe.