Akra Malanga

Ingredients

• 350 g Malanga
• 2 pcs Scallion
• 10 g Parsley
• 0.25 pcs Scotch Bonnet
• 2 pcs Garlic
• 1 pcs Egg
• 3 tbsp All Purpose Flour
• 0.5 tsp Baking Powder
• 1 tsp Kosher Salt
• 0.5 tsp Black Pepper
• 1 pcs Lime
• 500 ml Canola Oil

Method

1. Peel and grate {malanga} on the coarse side of a box grater, then squeeze lightly so it is damp but not wet. In a large bowl, combine the grated {malanga} with {scallion}, {parsley}, {scotch_bonnet}, and {garlic}. Add {egg}, {all_purpose_flour}, and {baking_powder}, then season with {kosher_salt} and {black_pepper}. Mix until a thick spoonable batter forms; this keeps the fritters light while the {malanga} stays tender inside.
2. Pour {canola_oil} into a deep heavy pot and heat over medium-high heat until it reaches frying temperature and a small dab of batter sizzles immediately without darkening too fast.
3. Carefully drop spoonfuls of the batter into the hot {canola_oil}, frying in small batches so the pot is not crowded. Fry until deeply golden and crisp, turning as needed for even color. Lift out and season immediately with a little more {kosher_salt} while hot so it adheres to the crust.
4. Drain the fritters briefly, then plate and squeeze {lime} over the top just before serving for a sharp bright finish against the crisp exterior.