Accras

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Preparation info

  • Difficulty

    Medium

  • Makes

    24

Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

These delicious fritters make use of salt cod (baccalà), a popular ingredient brought to the West Indies by the Portuguese and Spanish. The only downside is that the smell of cooked fish permeates the house for some time, so I suggest making accras on a fine day when you can have the windows open!

Ingredients

  • ½ pound boneless salt cod
  • 1 teaspoon active dry yeast (see Tip)
  • ¾ cup warm water (100–110°F), divided
  • ½ teaspoon sugar
  • 1 cup sifted all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon freshly ground black pepper
  • 1 scallion, finely chopped
  • ¼ teaspoon hot pepper sauce
  • 1 teaspoon green seasoning
  • 2 tablespoons finely chopped fresh cilantro
  • 1 egg, lightly beaten
  • 1 cup canola oil for frying

Method

  1. Place the salt cod and 2 cups of cold water in a medium pot over medium heat. Bring to a boil and then reduce heat and simmer until the liquid is reduced by half, about 10 minutes. Drain and repeat this process two more times. After draining the salt cod the last time, place in a large bowl and finely shred with a fork. Set aside.
  2. In a small bowl, combine the yeast, ¼ cup warm water, and sugar. Stir well and set aside until foamy, about 1 to 2 minutes.
  3. Sift together the flour, baking powder, and black pepper. Add the yeast mixture, remaining ½ cup warm water, scallion, pepper sauce, green seasoning, cilantro, and egg. Beat very well until you have a smooth, thick batter. Set aside to proof for 1 hour.
  4. Once the dough has proofed, stir in the flaked salt cod.
  5. Heat the oil in a deep saucepan (test by dropping ¼ teaspoon of dough into the oil; when it bobs to the surface and fries vigorously, the oil is ready). Drop tablespoons of batter into the oil in batches, being sure not to overcrowd the pot. Fry until golden brown, about 1 minute, then remove with a slotted spoon. Drain on paper towels. Serve hot.