Saltfish Accras (also called Saltfish Fritters) are a popular appetizer in the Caribbean. This recipe demonstrates how it is done in Trinidad and Tobago. This is mainly served as an appetizer at weddings, parties or limes (gathering or get-together). It is most popularly served with Tamarind Chutney. I prefer a Bandhanya or Shadon Beni sauce.
Here's what you will need:
3/4 lb or 12oz of Salted Cod (Saltfish) or Bacalao, washed and boiled twice
1 1/4 cups of All-Purpose Flour
1 cup of Lukewarm Water (more or less depending on the humidity of where you live)
1 Onion, diced finely
1 teaspoon Salt
8-10 Bandhanya/Shadon Beni/Culantro/ Recao leaves, chopped finely
1 tablespoon of Celery Leaves, chopped finely
1 tablespoon of Green Seasoning
1 Scotch Bonnet Pepper, finely chopped
4-6 Pimento Peppers, finely chopped
1 teaspoon of Yeast
1 teaspoon of Baking Powder
1/4 teaspoon of Sugar
5 stalks of Scallion, chopped finely
Oil to fry
Fry on medium-high heat for 5 minutes or until golden brown on the outside.
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Love,
R.
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14 ноя 2017
