RCI-SN.002.0001.001
Accra
Cuisine | Caribbean cuisines | Cuisine of Trinidad and Tobago Serves 8-10
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyadvanced
Ingredients
- (480 mL) flour2 cups
- (10 mL) baking powder2 tsp
- (5 mL) sugar1 tsp
- (~225g) chopped shrimp½ lb
- spring onions chopped.2 unit
- (60 mL) green pepper chopped¼ cup
- 1 small
- 4 cloves
- (5 mL) thyme1 tsp
- (5 mL) parsley1 tsp
- 1 unit
- Scotch bonnet or hot pepper1 unit
- black pepper and salt (really optional here) to taste1 unit
Method
1
Soak the black-eyed peas in water overnight or for at least 8 hours, then drain and rub them together between your hands to remove the outer skins.
480 minutes
2
Transfer the peeled black-eyed peas to a blender or food processor along with the chopped onions and garlic, then blend into a thick, smooth paste, adding water gradually as needed.
5 minutes
3
Transfer the blended paste to a large mixing bowl and season generously with salt, pepper, and any desired spices such as scotch bonnet pepper or thyme.
3 minutes
4
Beat the mixture vigorously with a wooden spoon or whisk for several minutes to incorporate air, which will give the fritters a lighter texture.
5 minutes
5
Heat a generous amount of oil in a deep skillet or heavy-bottomed pot over medium-high heat until it reaches approximately 350°F (175°C).
5 minutes
6
Using two spoons or a small scoop, carefully drop heaped spoonfuls of the batter into the hot oil, working in batches to avoid overcrowding the pan.
2 minutes
7
Fry the fritters for 3 to 4 minutes per side, turning once, until they are golden brown and cooked through.
8 minutes
8
Remove the accra from the oil using a slotted spoon and drain on paper towels before serving hot as an appetizer or snack.
2 minutes