Accras

Click on the image, above to submit to Pinterest.

Accras

Accras is a traditional Trinidadian recipe for a classic snack of salt cod in a seasoned yeasted bater that are mixed with onions, hot pepper sauce, green seasonings and herbs before being deep fried and served. The full recipe is presented here and I hope you enjoy this classic Trinidadian version of: Accras.

prep time

20 minutes

cook time

10 minutes

Total Time:

30 minutes

Additional Time:

(+20 minutes soaking)

Serves:

Rating:

Tags : Milk Recipes Trinidad Recipes

Accras are a classic Trinidadian (and West Indian) fritters made with baccalà (salt cod) fried in a seasoned yeasted batter. They are truly delicious and well worth making, though the scent of the salt sod cooking can be off-putting to many.

Ingredients:

225g boneless salt cod — (for preparing your own, see the recipe on how to prepare saltfish/stockfish)
1 tsp active, dried, yeast
60ml warm water (about 40°C)
1/2 tsp sugar
150g flour, sifted
1 tsp baking powder
1/4 tsp freshly-ground black pepper
120ml milk
1 spring onion, minced
1/4 tsp hot pepper sauce
1 tsp Green Seasoning
2 tbsp fresh coriander leaves, minced
1 egg, lightly beaten
250ml vegetable oil, for frying

Method:

Soak the salt cod in plenty of cold water for 20 minutes. Drain then soak 3 more times for 5 minutes each in fresh changes of water.

Meanwhile, combine the yeast, warm water and sugar in a small bowl. Stir well then cover and set aside for 10 minutes, or until frothy. Sift together the flour and baking powder into a bowl. Add the black pepper and stir to combine before adding the yeast mixture. Beat until smooth then add the milk, spring onion, hot pepper sauce, green seasoning, coriander and egg. Beat until the batter is smooth then cover the bowl and set aside to rise for 2 hours.

After this time flake the salt cod and stir into the batter. Now add the oil to a wok or deep saucepan. Bring to 180°C (when 1/4 tsp of the accra batter dropped into the oil immediately bobs to the surface and sizzles vigourously).

Now drop the batter by the tablespoon into the hot oil (add only a few at a time so as not to over-crowd the pan) and fry until golden brown (about 1 minute apiece). Remove with a slotted spoon as each accra is cooked. Drain on kitchen towels and serve hot accompanied by hot pepper sauce.