These crispy Caribbean fritters beautifully marry the delicate flavor of salt cod with subtle spices. Golden and crispy on the outside with a tender interior, accras make the perfect appetizer or starter to delight your guests with an exotic touch.
⏱️50 min
📊Medium
👥4 servings
🍽️Snack
festivefamily
Ingredients
300 gsalt cod
200 gwheat flour
2 pièceseggs
4 brinsgreen onions
1 piècefresh bird's eye chili
1 bouquetfresh flat parsley
150 mlmilk
5 gbaking powder
1 à goûtsalt and pepper
1 litrepeanut oil for frying
Instructions
1DESALT THE COD: Place the salt cod in a bowl of cold water and soak for 24 hours, changing the water every 6 to 8 hours. This will remove excess salt and rehydrate the fish. After soaking, drain the cod and carefully remove the bones using a fine tweezer or your fingers. The goal is to obtain perfectly cleaned flesh without any bones.
2COOK THE COD: Bring a large pot of water to a boil without added salt and plunge the prepared cod into it. Let simmer gently for 15 to 20 minutes until the flesh flakes easily with a fork. Drain carefully and let cool slightly. Once cooled, finely shred the cod with a fork to obtain a homogeneous texture without lumps.
3PREPARE THE AROMATICS: Finely mince the green onions separating the white and green parts, then dice the bird's eye chili into very small pieces, removing the seeds if you prefer less heat. Also finely mince the fresh parsley. These aromatics should be prepared just before making the batter to preserve all their flavors and delicate aromas.
4MAKE THE BATTER: In a bowl, combine the flour and baking powder sifted together to prevent lumps. Make a well and crack the two eggs into it, then gradually pour in the milk while mixing with a whisk until you obtain a smooth and thick batter, similar to crepe batter. Fold in the shredded cod, green onions, chili, parsley and season with salt and pepper to taste. Mix gently but thoroughly until homogeneous.
5HEAT THE FRYING OIL: Pour the peanut oil into a large pot or deep heavy-bottomed pan and heat it to 170-180°C. To check the temperature, dip the tip of a wooden spoon into the oil: it should form small vigorous bubbles around the wood. This temperature is essential for obtaining accras that are golden on the outside and tender inside without becoming too greasy.
6FRY THE ACCRAS: Using a tablespoon that you have moistened, form quenelles of batter and gently slide them into the hot oil. You can fry 5 to 6 at a time without overcrowding the pan. Brown them for 2 to 3 minutes, turning them halfway through with a slotted spoon. They should be a beautiful golden color all over. Drain them on paper towels and serve immediately while they are crispy, accompanied by a spicy sauce or Creole aioli according to your preference.