Caribbean Food : Vegan Malanga Fritters| Haitian Akra
Where I come from the fast food notion is completely different from what you have in the States.
Fast food is more like deep fried vegetable,eat and seafood ( called fritay). They are sinfully delicious,one can get really carried away by what’s offered at each corner of the streets! Click here for some Haitian street food Pictures
Deep fried breadfruit with a side of spicy cabbage, yum and yes please more!
I miss my home country every day especially around those festive times of the year!
The end of the year always bring a brand new crop of vendors in the streets! The smell of deep fried doughnuts,roasted corn,counter full of avocados, mangoes. Colorful clothes, big batch of squash ready for the traditional soup on January the first,hot cinnamon tea with freshly baked bread,hot cacao so sinfully delicious!
And… Ton of deep fried akra, so crunchy outside and gooey in the center. Spicy and delicious serve on parchment paper.
The main ingredient is malanga.
It’s also called Japanese potato, dense vegetable root in the taro root family. Its flesh can be pale yellow, light purple,or cream with brown rough skin. For my raw vegan friends, it will be a bad idea to consume it raw as it can be irritating. It’s one of the most hypoallergenic food , so have your fill while keep in mind it’s high in calories. ( 150 calories for half a cup cooked)
If calories is none of your concern, let me make an honest vegan Haitian out of you just for a moment…
It’s quite easy to make. It will only take the time for you to learn how to say fritters in Haitian Creole. Let’s say Fritay, Pronounced like ( Free-ta-Ye). good job!
Let’s make some,shall we?
- 2 medium malanga peeled and grated
- 3 cloves of mashed garlic
- ½ teaspoon of dried thyme
- ½ tablespoon of salt
- enough oil to deep fry
- 1 teaspoon of black pepper
- 1 teaspoon of sriracha
- Heat the deep fryer with the oil in it. Make sure the oil is hot but not smoky. If it's smoky you will burn the fritters. If it's not hot enough they will melt away into a big mushy mess.
- Mix all the of the ingredients together except for the oil,of course.
- You can shape the malanga in the soft patties,balls, or just scoop it out one tablespoon at a time.
- Let cook until golden but not too brown. The texture should be crispy but over overly crunchy to get the soft,enjoyable center.
Click here to learn more about malanga