Salted Cod Fritters
Salted cod fritters are savory and crispy fritters, perfect for appetizers or as a starter. Made with salted cod, they are seasoned with herbs and spices, offer
Salted cod fritters are savory and crispy fritters, perfect for appetizers or as a starter. Made with salted cod, they are seasoned with herbs and spices, offering a rich and authentic flavor. These small bites are ideal for lovers of marine and spicy flavors.
Time
1 h. 3 min. =
45 min. +
6 min. +
12 min.
Utensils
1 paper towel1 deep fryer1 sauce pan1 skimmer1 blender1 bowl
Ingredients for 6 parts
- 750 g. flour
- 100 ml. frying oil
- 500 ml. water
- 1 onion
- 4 garlics
- 1 c. à s. parsley
- 20 g. chili powder
- 500 ml. whole milk
- 30 g. baking powder
- 1 c. à s. thyme
- 2 egg white
- 2 bay leaves
- 1 Kg. salted cod
Steps
- Rinse the cod, then place it in a bowl of fresh water and let it soak for 12 hours.
- Prepare the acras batter: heat 50 cl of water with a crushed garlic clove, thyme, and a bay leaf. Add the flour to the simmering liquid and let it poach for 15 minutes (without boiling). Let it cool slightly, then add the fish.
- Infuse the remaining garlic cloves, which you will have chopped, without coloring, in 10 cl of oil with the rest of the thyme and bay leaf. Chop the onions, chives, and parsley. Dice the pepper.
- Pass the poached cod through a mixer (Kitchenaid) and work the batter to flake it. Pour the oiled mixture (garlic/thyme/bay leaf) over it. Continue mixing to make the mixture homogeneous. Finally, add the onions, chives, parsley, and diced pepper, and continue beating.
- Prepare the batter to sift it: add 500 g of sifted flour to your acras base, then incorporate 2 egg whites beaten into stiff peaks with 50 cl of milk, then incorporate 2 egg whites beaten into stiff peaks. Adjust the seasoning. Store in a cool place.
- Fry the accras at the last minute so that they are crispy and drain them on absorbent paper.
- The chives, or 'country onions', can be replaced with green onion stalks.
- The accras are of Portuguese origin. Embarked on rich galleons or privateers, Portuguese sailors slightly modified these small golden and crispy nuggets. Each Antillean cook has her own recipe, jealously guarded. This is our own reinterpretation, and we advise you to make it your own and personalize it according to your tastes.