Velkyn Azurel
08-25-2009, 07:13 PM
Hello ^^
Like the latter recipe I posted, I do not know if you know this recipe.
I assume you don't as it is a recipe that is very famous in the Caribbeans, and mostly nowhere else... maybe in Spain and Co, but under other name.
Anyway, the accras are sorts of fried beignets that can be done with anything in it. Salted or suggared with fruits.
The most famous version of accras is made with cod (salted), but as this species is endangered, I'd advocate something else, like another kind of fish, shrimps, lobster, even carrots ^^;
If you use salted cod, you should plunge it in water for a whole night before using it because the cod is VERY salted. Again, this species is endegered, so... it's up to you ^^
Anyway, the recipe remains the same:
200g of your fish/shrimp/vegetable you wantto aromatize your accras with.
300g of flour
1 egg (or more... see below)
1 onion
3 chives
3 garlic bits
1 pepper bit (pimento... the one you like)
Parsley
1 yeast
1 sodium bicabornate
Salt, pepper, water
Oil
Tools: 2 tablespoons, a frying pan, a large bowl for the mixture, and ideally a frying spoon (a spoon that allows you to take fried things in the hot oil)
1) Cut all the plants into little bits.
2) Torn your 200g of shrimps/fish into small pieces after have removed spins, rays, chitine, anything hard to chew. You can use a mixer if you want.
3) In a big bowl, pour the parsed flour, add your mixed plants and garniture all together.
4) Mix while adding the yeast, sodium bicabornate, salt and peppers. To obtain a lighter mixture you can add two white whipped egg parts.
For suggared accras, you replace the herbs with some suggar and mix your fruits (traditionally apple or applepie).
The goal is to obtain a semi-liquid mixture, so you are welcome to slowly add some water to the preparation. Not too liquid...
Once you got it, you're alsmot done ^^
Ideally, you can put the bowl in a fridge for 4 hours to make your mixture rest.
Once you're done with the mixture, you're ready for the frying session.
Frying session: The funniest part.
Now you need your need two spoons and enough oil to put in the deep frying pan.
DO NOT BOIL THE OIL. The oil must be hot, but not enough to boil.
The technical part is here:
With the first spoon, you take a spoon of the mixture, put it above the hot oil, and you use the other spoon to delicately put the content in the oil. Try to maintain what you poured in one part.
You can put 3 to 4 accras at a time. Avoid letting them sticking together.
The accra you put in the oil will change color, become brown and crusty. Wait 2 minutes before removing with the frying spoon.
Once you're done with the bowl, you've... finished :p
It's better to serve hot.
You can also eat it cold. If you want to eat it hot again, put it into an oven to keep the crispy... in a microwave it will soften.
It's used as an apertizer or proposed with a salad ^^
You can make a bunch of sauces to eat them with ^^
Accras look like this:
http://www.zilea-martinique.fr/it/images/structure/accras.jpg
Like the latter recipe I posted, I do not know if you know this recipe.
I assume you don't as it is a recipe that is very famous in the Caribbeans, and mostly nowhere else... maybe in Spain and Co, but under other name.
Anyway, the accras are sorts of fried beignets that can be done with anything in it. Salted or suggared with fruits.
The most famous version of accras is made with cod (salted), but as this species is endangered, I'd advocate something else, like another kind of fish, shrimps, lobster, even carrots ^^;
If you use salted cod, you should plunge it in water for a whole night before using it because the cod is VERY salted. Again, this species is endegered, so... it's up to you ^^
Anyway, the recipe remains the same:
200g of your fish/shrimp/vegetable you wantto aromatize your accras with.
300g of flour
1 egg (or more... see below)
1 onion
3 chives
3 garlic bits
1 pepper bit (pimento... the one you like)
Parsley
1 yeast
1 sodium bicabornate
Salt, pepper, water
Oil
Tools: 2 tablespoons, a frying pan, a large bowl for the mixture, and ideally a frying spoon (a spoon that allows you to take fried things in the hot oil)
1) Cut all the plants into little bits.
2) Torn your 200g of shrimps/fish into small pieces after have removed spins, rays, chitine, anything hard to chew. You can use a mixer if you want.
3) In a big bowl, pour the parsed flour, add your mixed plants and garniture all together.
4) Mix while adding the yeast, sodium bicabornate, salt and peppers. To obtain a lighter mixture you can add two white whipped egg parts.
For suggared accras, you replace the herbs with some suggar and mix your fruits (traditionally apple or applepie).
The goal is to obtain a semi-liquid mixture, so you are welcome to slowly add some water to the preparation. Not too liquid...
Once you got it, you're alsmot done ^^
Ideally, you can put the bowl in a fridge for 4 hours to make your mixture rest.
Once you're done with the mixture, you're ready for the frying session.
Frying session: The funniest part.
Now you need your need two spoons and enough oil to put in the deep frying pan.
DO NOT BOIL THE OIL. The oil must be hot, but not enough to boil.
The technical part is here:
With the first spoon, you take a spoon of the mixture, put it above the hot oil, and you use the other spoon to delicately put the content in the oil. Try to maintain what you poured in one part.
You can put 3 to 4 accras at a time. Avoid letting them sticking together.
The accra you put in the oil will change color, become brown and crusty. Wait 2 minutes before removing with the frying spoon.
Once you're done with the bowl, you've... finished :p
It's better to serve hot.
You can also eat it cold. If you want to eat it hot again, put it into an oven to keep the crispy... in a microwave it will soften.
It's used as an apertizer or proposed with a salad ^^
You can make a bunch of sauces to eat them with ^^
Accras look like this:
http://www.zilea-martinique.fr/it/images/structure/accras.jpg