Giraumon & Malanga Accras (Pumpkin & Taro Fritters)
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
Discover the authentic taste of Guadeloupe with these crispy Giraumon and Malanga Accras—a savory, vegan-friendly Caribbean fritter recipe.
.webp)
Caribbean street food knows how to make a fry, and these accras are the proof. We grate pumpkin and taro into a herby batter and fry them until golden and fluffy, a little sweet, a little savory, and entirely impossible to eat just one. Grab the hot sauce.
🥄 Ingredients
- 🫗 600g Giraumon (pumpkin or squash), grated
- 🫗 400g Malanga (taro or eddos), finely grated
- 🫗 2 sprigs green onion (cive)
- 🫗 2 sprigs fresh parsley
- 🫗 2 garlic cloves, minced
- 🫗 1 vegetarian pepper (piment végétarien), diced
- 🫗 2 tsp salt
- 🫗 1 tsp black pepper
- 🫗 2 Tbsp all-purpose flour
- 🫗 1 pinch bicarbonate of soda (baking soda)
- 🫗 Fresh thyme leaves
- 🫗 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 Vegetables:** Peel and finely grate the pumpkin (giraumon) and taro (malanga). If the mixture is very wet, squeeze out excess liquid.
**Combine Aromatics:** In a large bowl, mix the grated vegetables with minced garlic, chopped green onion, parsley, thyme, and the diced vegetarian pepper.
**Bind:** Add the salt, pepper, flour, and baking soda. Mix thoroughly until the batter is cohesive.
**Fry:** Heat the oil to 175°C (350°F). Using a tablespoon, drop small portions of the batter into the hot oil.
**Cook:** Fry until the accras are golden brown and crispy on the outside.
**Drain:** Remove with a slotted spoon and place on paper towels to drain before serving.
🎥 Video Tutorial
Giraumon & Malanga Accras (Pumpkin & Taro Fritters)
Video credit: embedded from YouTube. All rights belong to the original creator, who allows sharing on other websites.
⚠️ Common Mistakes
- ✕
Wet Batter: Pumpkin naturally contains high water content. If you skip squeezing the moisture out after grating, the accras will fall apart in the oil.
- ✕
Low Oil Temperature: Testing the oil temperature is key; if the oil is not hot enough, the fritters will soak up the grease rather than frying to a crisp.
🔄 Variations
Herb Infusion: Add a small amount of finely chopped cilantro for a more modern, herbal twist.
Extra Spice: For a traditional "kick," add a tiny amount of minced Caribbean chili pepper to the batter.
🧊 Storage
- 📦
These are best served hot and fresh. They can be kept in the refrigerator for 2 days; reheat in an oven or air fryer to regain their original crispiness.
💡 Chef Tips
Grating Technique: Using a fine grater is crucial for malanga; it releases the starch needed to bind the fritter without the need for eggs.
Consistency Check: If the batter feels too loose, add a small additional teaspoon of flour, but be careful not to add too much or the fritters will become heavy.
🔗 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 →