Haitan Akra

Acra is a fritilla made from malanga that is crispy on the outside and soft on the inside. When seasoned just right, it is a real pleasure for the mouth. A pleasure that is easy and quick to prepare.

In Haiti, you will find acras at the various fritaille merchants, while in the countries of the diaspora, they are often found during Christian celebrations such as communions or confirmations.

INGREDIENTS 

▪️Malanga 383 grams

▪️1-2 hot peppers, finely chopped

▪️1 teaspoon of all-soaked

▪️2 French shallots

▪️1 small onion

▪️1 teaspoon of mashed garlic

▪️1 Maggi cube (optional)

▪️1 egg (optional)

▪️2 tablespoons of flour

▪️½ teaspoon baking soda

▪️3 heads of parsley, finely chopped

▪️¼ teaspoon of fresh thyme

▪️½ teaspoon of salt

▪️pepper to taste

INSTRUCTIONS

a) Start by peeling the malanga.

b) Once the skin has been removed, scrape the malanga using the fine surface of your grater.

c) In a large bowl, combine all the remaining ingredients and mix well.

d) Leave everything to rest for approximately 1 hour (optional)

 e) In a skillet, fill enough cooking oil to almost submerge the acras.

f) Using spoon made up small elongated shapes and gently push them into hot oil.

g) When golden on one side, turn over and finish cooking on the other side of the acra.

h) When the acra is golden brown, remove and place in a dish with paper towel to absorb excess oil. Serve hot with pikliz.

NOTES

When cooking your acra malanga, the only thing to remember is the temperature of the oil.

An oil that is too hot will cook the outside of your acra quickly without finishing the cooking inside. The ideal oil temperature should be approximately 350 degrees.

Comments

[Nadine Alexandra]

Good job !!!