Accras RecipeOrigin: Trinidad Period: Traditional |
|
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 Accras Preparation: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. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Accras to your online bookmark site: 
|
|
More Caribbean recipes... More snack recipes... More Frying recipes... More recipes for Fish... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
Other recipes with fish and flour as primary ingredients: Fresh Peach Cobbler Hot Cross Buns With Cream Cheese Frosting Spice Cake Swiss Roll Tropfkrapfen Yeasty Biscuits Pear Eve's Pudding Braised Brill Smoked Fish Pâté Canapés Mohn Kuchen Rich Sweet Cakes Binding Consistency White Sauce Savoury Hake Bake Efo-riro Salmon in a Mushroom and Pernod Sauce Fish Creole Psarosoupa Kakavia Raspberry Suet Pudding King Cake Caldo de Pescado Single-layer Calabrian Pizza Fish-Stuffed Mushrooms Altdeutsche Brotchen Kokoro II Finnish Fish Soup Grain Mustard Based Fish Curry Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
