Vegetable Accras with Pumpkin and Malanga by @healthyalie

45 min

4 servings

🎃

350 g

Giraumon

🥕

70 g

Carrot

🥕

150 g

Malanga

🧅

110 g

Onion

🧄

9 g

Garlic

🧅

3 stalks

Scallions

🌶️

1

Vegetarian chili pepper

🌿

5 g

Parsley

🧂

5 g

Salt

🫙

2.3 g

Baking soda

⚫

Pepper

🫙

0.5 tsp

Ground clove

🌰

0.3 g

Ground allspice

🌾

120 g

Flour

💧

180 ml

Water

🫗

1 l

Oil

  1. Peel
    • grated giraumon pumpkin
    • grated carrot
    • grated malanga

    Peel and grate 350 g of giraumon pumpkin, 1 carrot, and 150 g of malanga.

  2. Slice
    • sliced onion
    • minced garlic
    • vegetarian pepper

    Finely slice the onion, mince the garlic and vegetarian pepper, and chop the scallions and parsley.

  3. Combine
    • grated giraumon pumpkin
    • grated carrot
    • grated malanga

    Combine the grated vegetables, onion, garlic, vegetarian pepper, scallions, and parsley in a large mixing bowl.

  4. Add
    • salt
    • baking soda
    • Ground clove

    Add 1 teaspoon salt, 1/2 teaspoon baking soda, black pepper, ground cloves, and ground allspice to the vegetable mixture.

  5. Stir
    • flour
    • water

    Stir in the 120 g flour and gradually add 180 ml water until a thick but spoonable batter forms.

  6. Refrigerate

    Cover the batter and refrigerate it for 20 minutes.

  7. Pour
    • neutral frying oil

    Pour the neutral frying oil into a deep frying pan and heat it over medium-high heat to about 175°C / 350°F.

  8. Spoon
    • Oil

    Spoon small portions of chilled batter into the hot oil and fry for 3 to 4 minutes, turning once, until deep golden and crisp.

  9. Spoon

    Lift the accras out with a slotted spoon and drain them on a paper-towel-lined plate before serving hot.

Vegetable Accras with Pumpkin and Malanga by @healthyalie

45 min

4 servings

🎃

350 g

Giraumon

🥕

70 g

Carrot

🥕

150 g

Malanga

🧅

110 g

Onion

🧄

9 g

Garlic

🧅

3 stalks

Scallions

🌶️

1

Vegetarian chili pepper

🌿

5 g

Parsley

🧂

5 g

Salt

🫙

2.3 g

Baking soda

⚫

Pepper

🫙

0.5 tsp

Ground clove

🌰

0.3 g

Ground allspice

🌾

120 g

Flour

💧

180 ml

Water

🫗

1 l

Oil

Preparation Steps

  1. Step 1/9

    Peel and grate 350 g of giraumon pumpkin, 1 carrot, and 150 g of malanga.

    🎃grated giraumon pumpkin
    🥕grated carrot
    grated malanga
    🧀box grater
    🔪chef's knife
    🪵cutting board

  2. Step 2/9

    Finely slice the onion, mince the garlic and vegetarian pepper, and chop the scallions and parsley.

    🧅sliced onion
    🧄minced garlic
    ⚫vegetarian pepper
    🧅chopped scallions
    🌿chopped parsley
    🔪chef's knife
    🪵cutting board

  3. Step 3/9

    Combine the grated vegetables, onion, garlic, vegetarian pepper, scallions, and parsley in a large mixing bowl.

    🎃grated giraumon pumpkin
    🥕grated carrot
    grated malanga
    🧅sliced onion
    🧄minced garlic
    ⚫vegetarian pepper
    🧅chopped scallions
    🌿chopped parsley
    🥣mixing bowl

  4. Step 4/9

    Add 1 teaspoon salt, 1/2 teaspoon baking soda, black pepper, ground cloves, and ground allspice to the vegetable mixture.

    🧂salt
    🫙baking soda
    ⚫ground black pepper
    🫙ground cloves
    🌰ground allspice
    🥣mixing bowl
    🥄measuring spoons

  5. Step 5/9

    Stir in the 120 g flour and gradually add 180 ml water until a thick but spoonable batter forms.

    🌾flour
    💧water
    🥣mixing bowl
    🥄whisk
    🥛measuring jug

  6. Step 6/9

    Cover the batter and refrigerate it for 20 minutes.

    🥣mixing bowl

  7. Step 7/9

    Pour the neutral frying oil into a deep frying pan and heat it over medium-high heat to about 175°C / 350°F.

    🫗neutral frying oil
    🍳deep frying pan

  8. Step 8/9

    Spoon small portions of chilled batter into the hot oil and fry for 3 to 4 minutes, turning once, until deep golden and crisp.

    🍳deep frying pan
    🥄slotted spoon

  9. Step 9/9

    Lift the accras out with a slotted spoon and drain them on a paper-towel-lined plate before serving hot.

    🥄slotted spoon
    🧻paper towels
    🍽️plate

Composition

Ingredients

Types

Seasonings, Leavening agents, Spices, Grains, Liquids

Ingredients

Giraumon, Carrot, Malanga, Onion, Garlic, Scallions, Vegetarian chili pepper, Parsley, Salt, Baking soda, Pepper, Ground clove, Ground allspice, Flour, Water, Oil

Notes

Giraumon (grated, pumpkin), Carrot (grated), Malanga (grated), Onion (sliced), Garlic (sliced), Scallions (chopped), Parsley (chopped), Ground allspice (bois d'inde), Flour (gluten-free mix or wheat flour), Oil (for frying, amount not given)

Allergens

Gluten

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-Free, Egg-Free, Nut-Free, Soy-Free

Calories

210 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 29g, Fat: 9g, Fiber: 4g, Sugars: 4g

Nutritional Information

Minerals

Potassium: 390mg, Sodium: 360mg, Iron: 1.8mg, Calcium: 45mg

Vitamins

Vitamin A: 530mcg RAE, Vitamin C: 16mg, Vitamin K: 35mcg, Folate: 45mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

15 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

box grater, chef's knife, cutting board, mixing bowl, measuring spoons, measuring jug, whisk, deep frying pan, slotted spoon, paper towels, plate

Appliances

Stove, Refrigerator

Type

Type

Type Of Dish

Side Dish, Starter, Appetizer, Snack

Occasions

Good Friday, Easter, Celebration, Party

Origin

Source

Platform

instagram

Original Creator

@healthyalie

Origin

Cuisine

Caribbean, South American

Geographic

Guadeloupe, Antilles and Guyana

Various

Aspect

Texture

Crispy, Tender, Moist

Flavors

Savory, Aromatic, Mildly spicy, Earthy, Herbal

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered after cooling,Do not leave longer than 2 hours), fridge : 3 days (Cool completely before storing,Store in an airtight container,Reheat in an oven, air fryer, or frying pan for best crispness), freezer : 2 months (Freeze in a single layer before transferring to an airtight freezer container,Reheat from frozen until hot and crisp)