Haitian Malanga Accras (Taro Root Fritters)
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
Learn to make authentic Haitian Malanga Accras, a beloved vegan Caribbean appetizer featuring crispy, aromatic taro root fritters.
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Malanga fritters are Haitian icons, and they earn it: a crackling crust hiding a soft, savory middle made from grated taro root. We fry them until deep golden and serve them hot so the outside stays crisp and the inside stays fluffy. The kind of snack you plan a second batch for.
🥄 Ingredients
- 🫗 600g Malanga (taro root or eddos), finely grated
- 🫗 1 onion, finely chopped
- 🫗 2 garlic cloves, minced
- 🫗 2 Tbsp Haitian epis (aromatic herb blend)
- 🫗 1 Caribbean chili (piment Antillais), minced
- 🫗 2 Tbsp all-purpose flour
- 🫗 2 sprigs fresh parsley, chopped
- 🫗 1 tsp black pepper
- 🫗 2 tsp salt
- 🫗 1 pinch baking soda (bicarbonate)
- 🫗 1/2 lime (juice)
- 🫗 Frying oil
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
**Prepare Malanga:** Peel the malanga and grate it finely. Mixing it with a bit of lime juice helps prevent oxidation and keeps the color bright.
**Season:** Combine the grated malanga with onion, garlic, Haitian epis, minced chili, and fresh parsley in a large mixing bowl.
**Bind:** Stir in the salt, pepper, baking soda, and flour. Mix thoroughly until the batter is well-integrated and firm enough to hold its shape.
**Fry:** Heat the frying oil to 175°C (350°F). Drop small spoonfuls of the batter into the oil.
**Cook:** Fry until the accras are uniformly golden brown and crisp.
**Drain:** Remove with a slotted spoon and drain on paper towels before serving hot.
🎥 Video Tutorial
Haitian Malanga Accras (Taro Root Fritters)
Video credit: embedded from YouTube. All rights belong to the original creator, who allows sharing on other websites.
⚠️ Common Mistakes
- ✕
Handling Malanga: Some people may experience skin irritation when peeling raw malanga; wearing food-safe gloves while handling is highly recommended.
- ✕
Batter Resting: Don't let the batter sit too long before frying, as the malanga will continue to release moisture, which can make the fritters soggy.
🔄 Variations
Herb Blend: Some versions incorporate scallions or thyme alongside the parsley for added complexity.
Texture: For a crunchier finish, a tablespoon of cornstarch can be added to the flour mixture.
🧊 Storage
- 📦
Serve immediately for the best crispy experience. If necessary, keep in a warm oven or reheat in an air fryer to maintain crispiness.
💡 Chef Tips
The "Epis" Factor: Using a high-quality, fresh Haitian epis blend is the secret to the authentic, deep flavor of these fritters.
Grating Size: Use the finest side of your grater to ensure the malanga releases enough starch to hold the fritters together perfectly.
🔗 Related Recipes
About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →