RCI-SN.002.0003.001
Acra
Acra from the Recidemia collection
Prep10 min
Cook15 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- dried Italian pepper pods or 1 small piece hot pepper5 unit
- 1 tablespoon
- 6 unit
- onion½ mediumchopped
- 2 unit
- 1 unit
- finely grated malanga root1 cup
- peanut oil for frying1 unitheated to 365 °F
Method
1
Grind the dried Italian pepper pods, coarse salt, and peppercorns together in a mortar and pestle until finely crushed into a powder.
2
Mince the garlic cloves finely and combine with the chopped onion in a bowl.
3
In a large mixing bowl, combine the finely grated malanga root, minced garlic, chopped onion, and the ground pepper mixture.
4
Crack the egg into the malanga mixture and stir vigorously until all ingredients are well incorporated and the mixture holds together cohesively.
2 minutes
5
Heat the peanut oil in a deep frying pan or pot to 365°F, checking the temperature with a cooking thermometer.
6
Using two spoons or a small ice cream scoop, carefully form the mixture into small balls or oval shapes about the size of a walnut.
7
Gently slide the acra into the hot oil in batches, being careful not to overcrowd the pan.
1 minutes
8
Fry for 3 to 4 minutes, turning occasionally with a slotted spoon, until the acra are golden brown on all sides.
4 minutes
9
Transfer the cooked acra to a paper towel-lined plate to drain excess oil.
10
Repeat with the remaining batter in batches until all acra are cooked, maintaining the oil temperature at 365°F between batches.
11
Serve the acra hot as an appetizer or snack, optionally with a spicy dipping sauce if desired.