These boulders of flavor are definitely a must-have at many Trinbagonian house limes:
Yield: 18 - 20 Accras
INGREDIENTS
12 oz Salted Cod (Boiled and Flaked)
1½ Cups Flour
3 Tsp Baking Powder
¾ Tsp Black Pepper
½ Tsp Geera (Cumin) Powder
½ Tsp Chilli Powder
2 Tsp Minced Onion
2 Tsp Minced Garlic
2 Tbsp Minced Chives
2 Tbsp Minced Chadon Beni/Culantro
1 Tbsp Minced Celery
About 1 Cup Water
3 Cups Vegetable Oil for Frying
METHOD
1. Place prepared salted cod into a mixing bowl and add all the aromatics and spices.
2. Mix dry ingredients with a whisk and then slowly add in the water and mix together until you get a semi thick batter, similar to a thick pancake mixture. You may or may or may not need to add a little more water.
3. Let batter sit for about ten minutes to allow the flavors to mingle and for baking powder to activate further.
4. Meanwhile heat the oil in a high-sided frying pan to 325 degrees Fahrenheit.
5. With a tablespoon, scoop up batter and allow to gently fall into the hot oil to fry but don’t crowd the pan with too many Accras as this will reduce the heat of the oil and would not yield a crispy Accra.
6. They should take approximately 45 seconds to a minute on each side, as they become buoyant and start to float they are ready to be removed and placed on some paper napkins to absorb excess oil.
7. Serve with Tamarind Sauce as the preferred dip of choice.
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More How To's: goo.gl/m8EdBY
Connect with:
Kezzianne Miller: @kezzidoeseat
Chef Jason Peru: @chefjasonperu
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MUSIC CREDITS:
Beach Party - Islandesque by Kevin MacLeod is licensed under a Creative Commons Attribution license (creativecommons.org/licenses/...)
Source: incompetech.com/music/royalty-...
Artist: incompetech.com/