Haitian Accra is delicious as an appetizer or as a side dish to beef, fish, or chicken.
Malanga is a root and a distant cousin of potatoes and cassava. It has a nutty flavor and is an excellent substitute for starchy potatoes, ideal for someone on a Paleo regimen.
This easy quick recipe can work well as a snack, an appetizer or as a side dish for any kind of protein, and delicious when paired with any type of sweet and sour sauce for dipping. It can also be served with grated cheese on top!
Ingredients
- 2 cups malanga shredded
- ½ cup parmesan cheese grated
- 1 teaspoon garlic minced
- 2 tablespoon olive oil infused with annatto (achiote)
- 4 cups olive oil for frying
Directions
- In a large bowl, mix the malanga with the rest of the ingredients, and season to taste.
- Heat the oil in a deep-sided skillet. Drop tablespoons of the mixture into the hot oil, and fry until golden brown.
Chef Notes
Try to find fresh, unpeeled malanga or yautía at the market. It comes in several varieties. Its skin is rough and its flesh is firm and a bright white color.
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