Akra (Malanga fritters)

Have you ever liked something but never really loved it? That’s the kind of relationship I have with akra, I like it but I’m not in love. Weird way to start a post for a recipe, yes, I know LOL! Some people on the other hand absolutely love it and that is the reason why I had to come up with a recipe to post in the fritay series. It’s only right and besides it’s not about what I like, in the words of the princess from the classic movie Coming To America, “Whatever you like.” LOL

That being said I came up with a simple recipe that taste pretty good (coming from someone who doesn’t love this dish). They fried up nice and crispy on the outside (I regret not capturing the crunch after biting into one of these babies). This is a staple in fritay so I definitely had to add this, hope you try and like it.
Watch me make akra here:


  • 1 cup grate malanga (yautia)
  • 2 tablespoon epis
  • 1/4 teaspoon cayenne pepper (may substitute w/blk pepper)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoon salt (salt to taste)
  • 1 1/2 tablespoon pikliz juice



Add epis, dry seasoning and pikliz juice to grated malanga and mix thoroughly.


Add about 1 1/2 cup of vegetable oil to a pot and fry your akra, brown on both sides.


Drain on a plate lined with paper towel, enjoy!


When grating your malanga aka yautia grip it with a paper towel cause those suckers are pretty slippery, or just use a food processor and process it into a paste (some people finely shred it). Use a knife to pick up the batter to create that long shape (watch me do that in the video). I used vegetable oil to fry it (in case you're wondering).

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