VegetiveFrançais

Vegetable accras

Local name : Accras de légumes

Caribbean fritters of seasoned batter with chives and parsley, bulked with grated chayote and lifted by chilli.

Vegan#fritters#fried#chives#chilli#guadeloupe
Vegetable accras

Photo : Arnaud 25 · CC BY-SA 4.0

Prep
20 min
Cook
20 min
Total
40 min
Serves
6
Difficulty
Medium

Method

  1. Mix the flour, baking powder and salt in a bowl. Whisk in the warm water to a thick smooth batter.
  2. Cover and rest for 30 minutes at room temperature.
  3. Squeeze the grated chayote in your hands to remove its water.
  4. Fold the chayote, chives, parsley, garlic and chilli into the batter, then add the lime juice.
  5. Heat the oil to 175 °C. A drop of batter should rise in three seconds.
  6. Drop spoonfuls of batter into the oil, six at a time, and fry for 3 minutes, turning them once.
  7. Drain on a rack and serve hot with sauce chien or pikliz.

The 30 minute rest hydrates the flour and gives airy accras rather than dense ones. Grated malanga stands in for the chayote and gives a firmer bite. Dip the spoon in the hot oil before each portion, and the batter slides off without sticking.

Nutrition · per serving

Calories
269 kcal
Protein
5.3 g
Fat
11.3 g
Carbohydrate
37.5 g
Fibre
2.5 g

An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.

Frequently asked questions

Why are my accras greasy and heavy?

The oil was not hot enough when the batter went in. At 175°C a drop of batter surfaces in about three seconds; any cooler and the batter soaks before it seals. Fry only six at a time, since every addition drops the temperature of the oil.

What can replace the chayote?

Grated malanga works just as well and gives a slightly denser fritter. Either way, squeeze the grated vegetable hard in your hands before folding it in: the water it releases slackens the batter and the fritters spread instead of puffing.

How do I tone down the heat without losing the flavour?

Seed the scotch bonnet and cut away the pale inner membranes, which carry most of the heat, then use only half of it. The character of these fritters comes mainly from the spring onions, garlic and the large bunch of parsley, all of which stay untouched.

Have you cooked this dish?

No ratings yet.

Give it a rating

More recipes from French Caribbean

Chayote gratinFrench Caribbean

Chayote gratin

French Caribbean chayote cooked then bound in a thyme béchamel, browned under gruyère and breadcrumbs.

⏱ 65 min·Easy
Red kuri squash colomboFrench Caribbean

Red kuri squash colombo

The Caribbean curry in a mellow autumn version, red kuri squash, aubergine and mushrooms simmered in a creamy colombo sauce.

⏱ 65 min·EasyGluten-free