Good to know : cod accras are part of the traditional Caribbean cuisine. This dish is generally served in Martinique as an appetizer with Ti Punch. Thomas’TI Punch is made of 5cl of white rhum with 2 cl of cane syrup and a small piece of lime.
For a lighter version, add an egg (the yolk in the dough and the white beaten and inserted into the final dough). As for all recipes involving frying, make sure your extractor fan is powerful or open your windows!
400 gr salted codfish
300 gr flour
4 crushed garlic cloves
a handful of chopped fresh herbs (parsley, chives)
a pack of yeast
1 TBS olive oil (to insert into the dough)
a touch of red pepper if necessary
optional for a lighter version : one egg
sunflower oil for frying (1/2 liter)
a frying pan
Step 1CODFISH PREPARATION : Desalt the codfish in a large quantity of water at room temperature for about 24 hours. Change the water 2 or 3 times. Bring hot water to a boil with laurel leaf and boil the fish until the preparation brings to the boil again. Remove the cooked fish from liquid, shred and set aside to cool. It must be boneless and cut in tiny bits.
Step 2THE DOUGH : Place the flour in a dish, make a well and pour 2 glasses of water with the rest of ingredients except for the yeast. Mix together until the dough is consistent but soft. Place in the refrigerator for a minimum of 1 hour up to 36 hours total in case you want to serve Accras on several dinner occasions.
Step 3 One hour before frying, add and mix the yeast to the preparation you wish to use then. You need to adapt the quantity of yeast according to the amount of dough to be used.
Step 4FRYING : Heat up the sunflower oil in a small deep skillet. Place the equivalent of a small table spoon of dough in the oil to fry. Be careful not to get burnt and remove the spoon from the oil! Turn the Accras around while it’s frying until it gets golden. Be careful that the fritter is not raw inside…
Step 5Remove from skillet and place onto a plate covered with absorbing paper. Taste the first Accras and adapt the spices if necessary. Then continue frying till the dough is all finished.
Step 6When you are ready to serve, you may squeeze a dash of lemon juice over the Accras and add a bit of salt.
2 thoughts on “Accras from Martinique & Thomas’Ti punch”
Excellente recette ! Testé et approuvé.
Thomas est très beau également.
Tout à fait de ton avis 🙂 bise