Accras Cod Fritters Recipes

ACCRAS (COD FRITTERS)

Accras (Cod Fritters) image

These fritters, of West African origin, are popular throughout the West Indies and Caribbean and are called "Stamp-and-Go" in Jamaica. These are also made during Ramadan for Iftar or Eid by Muslims of the Caribbean.

Provided by Jamilahs_Kitchen

Categories Caribbean

Time 30m

Yield 24 fritters, 12 serving(s)

Number Of Ingredients 15

Ingredients

1 teaspoon active dry yeast
1/4 cup water
1/2 teaspoon sugar
1 cup sifted flour
1 teaspoon baking powder
1/2 teaspoon fresh ground black pepper
1/2 cup milk
1/2 lb salt cod fish, soaked in cold water for 1/2 hour, rinsed 3 times, and shredded (or substitute any cooked, flaky white fish)
1 medium onion, minced
2 seasoning bell peppers, seeds and stems removed, minced (or substitute Yellow Wax Hots)
1/2 congo habanero pepper, seeds and stem removed, minced (Habanero)
1/2 cup minced green onion
1 teaspoon minced fresh thyme (or substitute 2 teaspoons dried thyme)
1 egg, beaten
oil (for frying)

Steps:

Add the yeast to the water, add the sugar, stir, and let sit for 10 minutes.
Blend together the flour, baking powder, and black pepper.
Add the yeast mixture and the milk and beat with a whisk to make a smooth batter.
Add the salt cod and continue to beat briskly.
Add the remaining ingredients except the oil and again beat briskly.
Allow the mixture to sit at room temperature for at least an hour and preferably 2.
Heat the oil and drop the batter a tablespoon at a time into it. Fry until golden brown, remove, and drain on paper towels. Serve hot.

Nutrition Facts : Calories 117.4, Fat 1.4, SaturatedFat 0.5, Cholesterol 47.8, Sodium 1371.4, Carbohydrate 11.2, Fiber 1, Sugar 1.3, Protein 14.3

ACCRAS DE MORUE

Accras de Morue image

(Salt Cod Fritters)

Number Of Ingredients 24

Ingredients

1/2 pound skinless boneless salt cod, cut into 2-inch pieces and rinsed
1 cup all-purpose flour
1/4 cup milk
1 large egg
3/4 teaspoon double-acting baking powder
a rounded 1/4 teaspoon ground allspice
2 garlic cloves, minced
a 4-inch-long fresh hot red or green chili, seeded and minced (wear rubber gloves)
3 scallions, chopped fine
1 tablespoon finely chopped fresh coriander if desired
vegetable oil for deep-frying
sauce chien as an accompaniment (Caribbean Spicy Dipping Sauce)
1 small onion, minced
3 scallions, minced
1/3 cup minced red bell pepper
2 garlic cloves, minced
1 Scotch bonnet or habañero chili, seeded and minced (wear rubber gloves), or 1 teaspoon Scotch Bonnet Pepper Sauce*
1 teaspoon salt
1/4 teaspoon dried thyme, crumbled
7/8 cup water
2 tablespoons white-wine vinegar
1/4 cup fresh lime juice
2 tablespoons vegetables oil
2 tablespoons chopped fresh coriander, or to taste, plus a coriander sprigs for garnish if desired

Steps:

In a large bowl let the salt cod soak in enough cold water to cover it by 3 inches, changing the water several times, for an least 8 hours or overnight. Drain the salt cod well in a sieve and in a food processor purée it. Add the flour, the milk, the egg, the baking powder, the allspice, and the garlic and blend the mixture well. Transfer the mixture to a bowl and stir in the chili, the scallions, and the coriander. In a deep fryer or large deep skillet heat 1 1/2 inches of the oil to 360°F. on a deep-fat thermometer and in it fry teaspoons of the mixture in batches, stirring and turning them occasionally, for 1 to 2 minutes, or until they are golden and cooked through. Transfer the fritters as they are fried with a slotted spoon to paper towels to drain. The fritters may be made 2 days in advance and kept covered and chilled. Reheat the fritters on a rack in a shallow roasting pan in a preheated 450°F. oven for 5 minutes. Serve the fritters with the sauce.
In a heatproof bowl combine the onion, the scallions, the bell pepper, the garlic, the chili, the salt, and the thyme. In a small saucepan bring the water to a boil with the vinegar, pour the vinegar mixture over the vegetable mixture, and let the mixture cool. Stir in the lime juice and the oil. The sauce may be made 2 days in advance and kept covered and chilled. Let the sauce come to room temperature, stir in the chopped coriander, and garnish the sauce with the coriander sprigs. Makes about 2 cups.

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