Name: Accras de morue
Total time: 40 min
Yield: 8 personnes
Cuisine: Française
Ingredients: 500 g salt cod; 250 g wheat flour; 1 packet(s) baking powder; 400 ml water; 0.5 tsp salt; pepper; 4 sprig parsley; 2 stalk(s) spring onion; 1 onion(s); 2 clove(s) garlic; 1 chili pepper(s); 1 lemon(s); 1 drizzle(s) olive oil; 1 l frying oil

Recipe

40 min Medium ≈ 2,53 € / serving

Estimated total cost for 8 personnes: 20,24 € — average indicative prices

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Servings

8 personnes

Ingredients

Instructions

Desalting the salt cod:

1Start by desalting the salt cod. To do this, place it in a large pot and cover it with cold water.
2Bring to a boil, then remove from the heat and drain the water.
3Repeat this two or three times, until the salt cod is sufficiently desalted.
4Remove the skin and bones, then flake the salt cod into small pieces.

Preparing the accras batter:

5In a large bowl, mix the flour, baking powder, salt, and pepper. Gradually add the water while whisking well to avoid lumps.
6Then add the parsley, spring onion, onion, garlic, chili, and flaked salt cod. Mix well so that all the ingredients are well incorporated into the batter.

Shaping and frying the accras:

7Heat the frying oil in a large pan or deep fryer to 180°C.
8Using two tablespoons, shape small balls of batter (about 3 cm in diameter) and drop them into the hot oil. Fry the accras until golden, about 2 to 3 minutes.
9Using a slotted spoon, remove the accras from the fryer and place them on paper towels to remove excess oil.
10Repeat with the remaining batter.
11Serve the accras hot with lime wedges and a drizzle of olive oil.

About this dish

Accras de morue are savory fritters made with desalted, flaked salt cod, mixed into a batter made of flour, garlic, onions, chives (or spring onions), chili, parsley, and spices (thyme, pepper, sometimes curry or turmeric). This batter is then spoon-fried in hot oil until golden, crispy bites form on the outside, soft on the inside.