How to make Haitian Akra (Crispy Taro Root Fritters)

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Get ready to taste some delicious flavors of Haiti! We’re talking about Haitian akra recipe, which is basically crunchy dumplings. They are made from grated malanga or taro root, and they are very tasty. These dumplings are very popular in Haiti and today we will show you how to make them. Trust us, it’s going to be a delicious adventure! So, let’s dive into the world of Haitian acra and cook up some crispy treats.

haitian akra recipe
Haitian akra recipe

What is Haitian Akra?

Haitian akra, also known as akra or crèse anque pava, is a popular and beloved snack in Haitian cuisine. These fritters are made with a batter of grated malanga or taro root, various spices and black peas. The mixture is deep fried to make crispy and delicious pakodas. Haitian açaí is known for its unique flavor and is often served as a street food or appetizer in Haiti.

What is Haitian Akra made of?

Key ingredients usually include grated malanga or taro root, finely chopped onion, garlic, Scotch bonnet pepper for some heat, black-eyed peas, and various spices. The ingredients are mixed together to form a thick batter, and then small portions of the batter are dropped into hot oil and deep-fried until golden brown and crisp.

Haitian akra is loved for its crispy outer texture and soft, savory interior. It is often served with pikliz, a spicy pickled vegetable condiment, which adds extra flavor to the dish. Haitian akra is a popular snack during festivals, celebrations, and ceremonies, and is loved in Haitian culture for its delicious and unique flavor.

How to make Haitian Akra (Crispy Taro Root Fritters)

Recipe by Zanib MughalCourse: SnacksCuisine: HaitianDifficulty: Medium


Prep time


Cooking time





Haitian Akra is a popular and delicious snack or appetizer in Haitian cuisine. It’s made from malanga (a type of root vegetable) or taro root, which is grated and mixed with various seasonings, then deep-fried to create crispy fritters.


  • 2 cups grated malanga or taro root

  • 1 small onion, finely chopped

  • 2 cloves garlic, finely chopped

  • 1 Scotch bonnet pepper, finely chopped (adjust to desired level of spiciness)

  • 2 tablespoons parsley or cilantro, finely chopped

  • 1 teaspoon salt (as per taste)

  • 1/2 tsp ground black pepper

  • vegetable oil for frying


  • Begin by peeling and grating the malanga or taro root. You can use a box grater for this purpose.
  • Place grated malanga or taro root on a clean kitchen towel and squeeze out excess moisture. This will help the Acra Pakodas to retain their shape and become crispy when fried.
  • In a mixing bowl, combine grated malanga or taro root with finely chopped onion, minced garlic, Scotch bonnet pepper, parsley or cilantro, salt and pepper. Mix all ingredients together until well blended.
  • Take a deep frying pan and heat the vegetable oil to about 350°F (175°C).
  • Take small portions of the mixture and shape them into small patties or dumplings.
  • Carefully drop the akra pakoras into the hot oil, a few at a time, and fry them until golden brown and crisp, usually about 3-4 minutes per side.
  • Use a slotted spoon to remove the fried akra pakoras and place them on a plate covered with paper towels to drain excess oil.
  • Serve Haitian Acra hot as a snack or appetizer. They are often enjoyed with pikliz, a spicy spicy vegetable condiment.

Recipe Video

Pro Tips

Grate the malanga or taro root properly:

Use the fine side of a box grater to grate the malanga or taro root to a uniform texture. Squeeze out the excess moisture from the grated root using a clean kitchen towel to get crisp acra.

Maintain oil temperature:

Maintain oil temperature around 350°F (175°C) throughout the frying process. Use a thermometer to monitor the heat and adjust as needed to create perfectly crisp dumplings.

Master the shaping technique:

Practice making uniformly sized akra pakodas. Consider using an ice cream scoop or spoon to equal portions, which ensures they cook at the same rate.

Don’t overcrowd the frying pan:

Fry the acra in batches, leaving enough space between them in the pan. Overcrowding may cause uneven cooking and the pakodas may become soggy.

Serve with pikliz:

Enhance the flavor of your akara by serving it with pikliz, a spicy Haitian pickled vegetable seasoning. The contrast of flavors adds a delightful twist to the dish.

With these pro tips, you’ll be on your way to mastering the art of making delicious Haitian akras!

Try not to skip our other mouthwatering snacks!

What to Serve with Haitian Akra?

Haitian akra is often served with a variety of accompaniments to enhance the overall dining experience. Here are some traditional and popular options for serving with Haitian akra:


Piklis is a spicy Haitian condiment made from pickled vegetables including cabbage, carrots and Scotch bonnet peppers. Its tangy and spicy flavor complements the crispy accra beautifully.

Djon Djon Rice:

This Haitian specialty rice dish is made using djon djon mushrooms, which have a unique and earthy flavor. This is a great side dish to pair with akra.

Avocado Slices:

Fresh avocado slices or a simple avocado salad can provide a creamy and cooling contrast to the tartness of avocado.

How to store your leftover Haitian akras?

To store leftover Haitian acra, follow these steps:

Cool completely:

Let the akra cool to room temperature. Do not store them while they are still warm, as condensation can form and make them soggy.

Keep in an airtight container:

Keep the leftover akra in an airtight container. If you don’t have one, you can use a resealable plastic bag. Make sure there is as little air as possible inside the container or bag to prevent moisture from accumulating.

Layer with parchment paper:

If you’re stacking akra in containers or bags, consider placing sheets of parchment paper between the layers to keep them from sticking together.


Store the container or bag of Akra in the refrigerator. These can usually be kept in the fridge for 2-3 days.


When you’re ready to enjoy leftovers, reheat them in the oven or toaster oven at a low temperature (about 300°F or 150°C) for a few minutes to crisp them up again. . Avoid using the microwave, as this can make them soggy.

Remember that although leftovers can be reheated from the refrigerator, they may not have the same crisp texture as when prepared fresh, but they will still be delicious.

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