1 lb malanga
1 c black eyed peas (not dried)
1 tsp salt to taste
1 tsp black pepper to taste
1 scallion
1 shallot or 1/2 onion
1 c love garlic
1/4 green bell pepper
1 scotch bonnet pepper (habanero pepper)
1 egg beaten
1 tsp flour
1/2 tsp baking powder
2 c vegetable oil
  • Grate the malanga to make 2 cups.
  • In a blender, mix the black eyed peas, 1/2 cup water, salt, black pepper, scallion, shallot or onion, garlic, green bell pepper, and scotch bonnet pepper until it’s the same consistency as the grated malanga.
  • In a bowl, mix the malanga with the black eye pea mixture. Mix in the beaten egg. Mix the flour and baking powder until you get a nice consistency.
  • Heat the oil on high heat until very hot.
  • Drop in a tablespoonful of the mixture in the hot oil.
  • Do not turn to the other side until the fritter is very dark brown.
  • While frying, scoop out any extra mix that breaks away from the batter in the hot oil, so it does not clutter or burn the oil.
  • When both sides of the fritter are very dark brown. scoop out of oil and Drain on a paper towel.


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