Specialties of the deep fried food lovers, accras are served hot, as appetizers with watercress or vinaigrette and Haitian punch.
Accras are made especially with malanga, a very confusing root vegetable resembling a yam, also known as tannia, malanga amarilla, yautia amarilla, cocoyam in Cuba and Puerto Rico (Xanthosoma Species).
One of the oldest underground root
Ingredients:
4 medium malangas
1 egg
1/4 green bell pepper
1 tspn salt to taste
1 tspn black pepper to taste
1 scallion
1 shallot or 1/2 onion
1 garlic clove
1 hot pepper
1/2 tspn baking powder
1/2 tspn of lemon juice
2 cups oil
1. Peel and grate the malangas in a small container. Pound or blend scallion, garlic clove, hot pepper to obtain a pulpy consistency. Chop up onion or shallot, green pepper, and parsley. In another utensil beat egg to yellow mixture.
2. In a bowl, place the grated malangas then add the pounded or blended spices. Mix in the beaten egg. Put all the other ingredients to taste such as salt, black pepper, drops of lemon juice, and baking powder and combine the whole mixture thoroughly.
3. Place a medium pan on your stove on high heat, add oil into pan and let heat up. Take a tablespoon of the mixture then fry as many as you can in the hot oil.
4. Once the accras start having a dark brown color, turn on the other side to get the same result.
5. When cooked, drain on a paper towel and serve hot.
