Giraumon and malanga accras is best served hot, just after another raw vegetable or as an aperitif. You can replace the giraumon with carrot, and the malanga with cassava.
Peel, wash and finely grate the vegetables.
Chop the branches of chives, parsley, garlic and chili pepper.
Combine everything in a salad bowl. Mix well vigorously.
Incorporate the flour and yeast.
Season with thyme, salt and pepper.
Fry in a bath of hot oil using two spoons.
Drain on paper towels. Enjoy immediately.
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