👨‍🍳 作り方

1. 1

   If not using pre-made Haitian Epis, prepare it by blending or finely chopping onion, garlic, bell pepper, parsley, thyme, and scotch bonnet pepper.

   💡 プロのコツ: Adjust the amount of scotch bonnet pepper based on desired heat level.
2. 2

   In a bowl, combine the grated malanga, Haitian Epis (or its components), minced scotch bonnet pepper, egg (or flour), salt, and black pepper. Mix well until a cohesive batter forms.

3. 3

   Heat vegetable oil in a deep fryer or large, heavy-bottomed pot over medium-high heat to 350°F (175°C).

4. 4

   Carefully drop spoonfuls of the malanga batter into the hot oil. Do not overcrowd the pot.

   💡 プロのコツ: Use a tablespoon or a small ice cream scoop to portion the batter.
5. 5

   Fry the accras for 3-5 minutes per side, or until they are golden brown and crispy. Turn them occasionally for even cooking.

6. 6

   Remove the accras from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

   💡 プロのコツ: Serve hot as an appetizer or snack.