Haitian Akra with Cod recipe that captures the essence of Haitian cuisine with its blend of textures and flavors.
This recipe is designed not only to guide you through making this delicious dish but also to offer a cultural culinary experience.
Haitian Akra with Cod Recipe
This traditional Akra with Cod recipe. Made from grated malanga (yautia) root and salted cod, these fritters are crispy on the outside and tender on the inside, offering a unique taste that’s sure to please.
Why You’ll Love This Haitian Akra with Cod
- Crispy, golden fritters with a moist interior
- A perfect blend of the earthy flavor of malanga and the salty tang of cod
- Great as an appetizer or a snack for gatherings
- An authentic taste of Haitian cuisine
Ingredients
- For the Akra:
- Malanga (Yautia) – 2 cups, peeled and grated
- Salted Cod – 1 cup, boiled and shredded
- Green Onion – ¼ cup, finely chopped
- Garlic – 2 cloves, minced
- 1 egg
- Scotch Bonnet Pepper – 1 teaspoon, minced (optional)
- Fresh Parsley – 2 tablespoons, chopped
- Baking Powder – 1 teaspoon
- Salt and Pepper – To taste
- Vegetable Oil – For frying
How to Make
- Prepare the Cod: Soak the salted cod overnight in water, changing the water several times. Boil until tender, then shred.
- Make the Batter: In a large bowl, combine the grated malanga, shredded cod, green onion, garlic, Scotch bonnet (if using), parsley, baking powder, egg, salt, and pepper. Mix well to form a thick batter.
- Fry the Akra: Heat vegetable oil in a deep fryer or large skillet over medium heat. Drop spoonfuls of the batter into the hot oil and fry until golden brown, about 3-4 minutes per side. Drain on paper towels.
- Serve Warm: Serve the akra warm with a side of pikliz (spicy pickled vegetables) or your favorite dipping sauce.
Frequently Asked Questions
- Can I use a different type of fish? Yes, while cod is traditional, you can use any firm white fish like Haddock.
- What if I can’t find malanga? Malanga can be substituted with taro root or even grated potatoes in a pinch.
Variations
- Vegetarian Akra: Skip the cod and add more grated vegetables for a vegetarian version.
- Spicy Akra: Increase the amount of Scotch bonnet pepper for a spicier kick.
How to Serve
Akra is best served hot and can be accompanied by pikliz, a spicy coleslaw, or a tangy dipping sauce.
How to Store
Store leftover akra in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispiness.
Nutrition Information
While specific nutrition information will vary based on ingredient amounts and substitutions, akra is relatively low in carbohydrates and provides a good source of protein, especially when paired with a vegetable side dish.
This Haitian Akra with Cod recipe brings the flavors of Haiti right to your kitchen, offering a delicious experience that’s as enjoyable to make as it is to eat.
Other Recipes You might like:
Haitian Akra with cod recipe
Ingredients
- Akra:
- 2 cups malanga (yautia), peeled and grated
- 1 cup salted cod, boiled and shredded
- ¼ cup green onion, finely chopped (can be substituted with Haitian epis)
- 2 cloves garlic, minced (can be substituted with Haitian epis)
- 1 teaspoon Scotch Bonnet pepper, minced (optional) (can be substituted with Haitian epis)
- 2 tablespoons fresh parsley, chopped (can be substituted with Haitian epis)
- 1 teaspoon baking powder
- Salt and pepper, to taste
- Vegetable oil, for frying
Instructions
- Prepare the Cod: Soak the salted cod in water overnight, changing the water several times to remove excess salt. Boil until tender, then cool and shred into small pieces.
- Batter Preparation: In a large mixing bowl, combine the grated malanga, shredded cod, and ¼ cup of Haitian epis (as a substitute for the green onion, garlic, Scotch Bonnet, and parsley). Add the baking powder, salt, and pepper. Stir until the mixture forms a cohesive batter.
- Frying: Heat a significant amount of vegetable oil in a deep fryer or a large skillet over medium heat. Carefully drop spoonfuls of the batter into the hot oil. Fry the akra until they are golden brown and crispy, about 3-4 minutes on each side. Use a slotted spoon to transfer the akra to a plate lined with paper towels to drain excess oil.
- Serving: Serve the akra warm, ideally with pikliz (Haitian spicy pickled vegetable relish) or your choice of dipping sauce.
Notes
I was born and grew up in Port-au-Prince, Haiti, where my grandmas, mom, and aunts taught me everything about cooking. Now, I live in the US, and I love hiking, reading, and making meals for my family.
Laurentte Ulysse Lacour
I love to cook and bake. I grew up in Haiti but now live in São Paulo, Brazil, with my family.
I am a culinary graduate from INSTITUT COS COM ART and Ecole d'hoteliere d'Haiti because I really enjoy making food for the people I care about.
Sharing my food is one of my favorite things to do.
Akra bon lè li pike. Bon bagay
Akra morue parfait pour un apéro!
Merci beaucoup Mika! Recette très facile et économique.
Akra morue est si bon!