Les Accras
- 8 ounces salt cod
- 2 onions, peeled and minced
- 2 cloves garlic, peeled and pressed
- 1 hot pepper, minced finely (more or less to your taste)
- handful fresh parsley leaves, chopped finely
- 1 1/2 tablespoons lime juice
- salt and pepper
- 1 1/2 cups all purpose flour
- 1 cup water
- 2 eggs, separated (at room temperature)
- 1 teaspoon baking soda
- oil for frying
- Begin by soaking the salt cod in a bowl of cold water in the refrigerator for several hours or over night to remove the salt brine. Place the desalinated fish in a pot of water and bring to a simmer on medium heat. Simmer for 20 minutes or until the fish is soft and flakes easily. Remove from heat and allow to cool.
- Remove any bones and skin from the fish, and place it in a mixing bowl. Flake the fish with a fork.
- Mix the fish with the minced onions, pressed garlic, minced hot pepper, parsley, lime juice, and salt and pepper to taste.
- Stir in the flour, then beat in the water and egg yolks. Finally, stir in the baking soda.
- In a separate bowl beat the egg whites until stiff, then fold them into the batter.
- In a Dutch oven or similar sturdy cooking vessel, heat 1 inch of oil until it is hot. Drop the batter by spoonfuls into the hot oil. Don't crowd the accras - you'll need to do several batches; Cook until golden brown, turning once. Total frying time is about 2 minutes. Remove and drain on paper towel.
- Serve hot with lime wedges or your favorite dipping sauce.
Makes 3 dozen (or so) accras.
Easy French Food http://easy-french-food.com
